Oldfashionyellowplumpreserves Recipes
OLD FASHION YELLOW PLUM PRESERVES
Here is a traditional recipe that you can alter to your preference. As kids, we would pick wild plums and Mom would boil for about 12 minutes and pour into sterilized jars. She even left the pits in and it was the only thing that slowed us down! The preserves were plums suspended in a thick syrup that was amazing on ice cream or served with cream and toast. Cook it a little longer and you will have a jam consistency. You can also substitute the yellow plums for Italian plums. Add a little 4 tablespoons brandy just before placing into jars if you are not planning to serve this to minors!
Provided by Kim A. Heaphy
Categories < 60 Mins
Time 35m
Yield 6 250 ml jars
Number Of Ingredients 4
Steps:
- Combine all ingredients and bring to boil slowly, stirring occasionally, until sugar is dissolved. Cook quickly until jelly point (approximate 13 - 20 minutes) stirring frequently to prevent sticking.
- Pour into sterilized jars.
OLD-FASHIONED PEAR PRESERVES
These are old-fashioned preserves like grandma used to make, with silky pieces of fruit in a sweet, jelled syrup. Perfect for hot biscuits, morning toast, on top of rice pudding, or stirred into plain yogurt. Add ginger, nutmeg, and/or cardamom. They're also nice with orange or lemon peel. You can use any amount of pears up to four pounds. Greater amounts don't seem to work as well. The recipe takes three days, but most of that time is hands-off.
Provided by Cinnamon Turtle
Categories Pears
Time P3DT30m
Yield 6 pints
Number Of Ingredients 3
Steps:
- Day 1:.
- Peel and core pears. Slice or dice into pieces of desired size.
- Place pears in a large bowl and add an equal amount of sugar by weight (e.g. 4 lbs of pears = 4 lbs of sugar) Add juice of one lemon. Zest is optional, but adds a nice flavor. Stir gently to distribute sugar. Leave in refrigerator overnight. Stir several times to coat fruit with syrup.
- Day 2:.
- Place pears and syrup in a large pot. Bring to a boil, boil 10 minutes. Reduce heat to simmer and cook an additional 15-20 minutes until pears are translucent and candied. Turn off heat and leave pears in syrup overnight (no need to refrigerate). Place a clean dish towel under pot lid to prevent condensation.
- Day 3:.
- Remove pears from syrup, straining all syrup back into the pot. Bring syrup to a boil and cook to desired thickness (usually around 220 degrees). Test doneness by dropping syrup onto a frozen plate. It should gel almost immediately. When ready add pears back to syrup and remove from heat. Stir gently for approximately 10 minutes as preserves cool. This will keep the fruit distributed in the syrup and prevent it floating to the top of your jars.
- Place preserves in sterilized jars leaving 1/2 inch of head space. If packing hot jars, process in boiling water bath for 5 minutes. For cold jars, process 10 minutes.
- Leave jars undisturbed for 24 hours to cool and set. Enjoy!
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