Provided by Food Network Kitchen
Yield 4 8-ounce jars
Number Of Ingredients 6
- Start with our step-by-step canning how-to.
- Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
- Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
- Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.
PEACHY PLUM PRESERVES
- Combine the fruit and sugar in a large mixing bowl. Stir to mix well.
- Cover and let sit at room temperature for 6 hours, or up to 24 hours in the refrigerator.
- Spoon into a large Dutch oven.
- Bring slowly to a boil, stirring frequently.
- Boil gently until the fruit becomes almost clear and the syrup is thick, 40 - 50 minutes, stirring often to prevent sticking.
- Ladle into clean, ½ pint jars. Cover with two-piece caps.
- Process in a water bath canner for 15 minutes.
The skins from stone fruit will contribute color and flavor to the jam. But for a smoother mixture, you can start by peeling peaches: Carve an X in the bottom of each and plunge them into boiling water for 30 seconds, then transfer them to an ice-water bath to stop the cooking; the skins will slip off. For plums, just lift the skins out of the cooked jam with a fork.
Provided by Martha Stewart
Yield Makes about 5 cups
Number Of Ingredients 5
- Stir together fruit, sugar, and 1/4 teaspoon salt in a large heavy-bottomed pot. Bring to a boil, stirring until sugar is dissolved and mashing fruit with a potato masher. Add lemon juice; continue to boil, stirring frequently, until bubbles slow, chunks of fruit show at top, and mixture clings to a spoon but falls off in clumps, 10 to 12 minutes. Skim foam from top.
- Ladle jam into clean containers, leaving 3/4 inch of headroom. Let cool completely. Cover, label, and refrigerate up to 1 month, or freeze up to 1 year.
PEACH PLUM JAM
I got this recipe from About.com. It was posted by Diana Rattray. I was looking for a way to use up my peaches and plums and there wasn't a recipe like this posted here. Don't forget to use proper canning techniques. Make sure everything is sterile!!
Provided by Zaney1
Yield 9 half pint jars
Number Of Ingredients 5
- In a large pot combine peaches, plums, lemon juice and sugar.
- Cook, stiring, over med-high heat until sugar is melted.
- Bring to a rolling boil.
- Boil, stirring constantly, for 1 minute.
- Add 2 pouches of Certo, stirring constantly.
- Return to a rolling boil.
- Boil, stirring constantly for 1 minute.
- Remove from heat.
- Skim off any foam with a metal spoon.
- Fill Hot sterile jars leaving 1/4 inch headspace.
- Wipe off jar rims with damp cloth.
- Top with 2 piece seal and ring.
- Hot water bath jars for 10 minutes.
PLUM PRESERVES RECIPE
- Chop each plum into quarters and discard the seed. Weigh the chopped plums with a kitchen scale to get 3¼ pounds.
- Add ⅓ of the plums to a large pot. Sprinkle with one cup of sugar. Repeat layering until all the sugar and plums are added. Sprinkle with the lemon and orange zest.
- Heat over low flame until the sugar begins to dissolve, stirring occasionally. Juice enough oranges to get half a cup of orange juice. In my case, it took two oranges.
- Stir the orange juice into the plums and bring to a rolling boil. Lower the flame and set a timer for 30 minutes.
- After cooking for 30 minutes, your preserves should reach the right consistency or gelling point. Skim the surface to remove foam then ladle the hot jam into sterilized hot jars. Leave ¼ inch headspace, wipe the rims with a kitchen towel, and screw the lids on hand tight. Process in a boiling water bath for 10 minutes.
Nutrition Facts : ServingSize 2 oz, Calories 54 kcal, Carbohydrate 14 g, Sugar 13 g
HOMEMADE PEACH-PLUM JELLY
Late summer peaches and tart peaches combine to make arosy-hued jelly.
Provided by Renee Pottle
Number Of Ingredients 5
- To prepare the juice: Wash apples. Do not peel or core. Cutapples into wedges. Repeat with peaches and plums (removing the center stone).
- Add fruit and water to a large pot. Cover and bring to aboil. Reduce heat and simmer until fruit is soft. Let cool slightly.
- Strain juice through a damp jelly bag or layers ofcheesecloth. Do not be tempted to squeeze the bag of fruit, as this will makethe juice (and jelly) cloudy.
- To make the jelly: Measure the juice. You should have aboutthree cups of juice.
- Pour juice into a large pot. Add sugar.
- Stir to dissolve sugar.
- Bring to a boil over high heat, stirring constantly.
- Cook and stir until jelly has set; usually at 8 degreesabove boiling water temperature or about 220 degrees.
- Remove pot from heat. Skim foam if necessary.
- Ladle jelly into sterilized jars leaving ¼ inch head space.
- Top with two-piece caps and process in a a water bath cannerfor 5 minutes.
- Combine all ingredients in a large saucepot.
- Bring to a boil, stirring until sugar dissolves.
- Cook rapidly almost to gelling point.
- As mixture thickens, stir frequently to prevent sticking.
- Ladle into hot jars, leaving 1/4 inch head space.
- Adjust two-piece lid caps.
- Process 15 minutes in a boiling water canner.
QUICK PLUM PRESERVES
- Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. Simmer, uncovered, stirring occasionally (more often toward end of cooking to prevent sticking), until thickened and reduced to about 2 1/2 cups, 45 minutes to 1 hour.
- Discard cinnamon stick and cool preserves. Transfer to an airtight container and chill, covered.
More about "peachy plum preserves recipes"
14 BEST SAVORY MAIN DISH RECIPES STARRING SWEET PEACHES …
Author Carl HansonEstimated Reading Time 3 mins
TWO-INGREDIENT PLUM JAM RECIPE - NATASHASKITCHEN.COM
HOW TO CAN PEACH JAM WITHOUT PECTIN. - TASTE OF …
18 BAKING RECIPES MADE WITH JAMS AND PRESERVES
PLUM PRESERVES INSPIRED BY LITTLE HOUSE ON THE PRAIRIE
IT’S OUR JAM: 14 BOOZY PRESERVE RECIPES - BRIT - CO
18 PERFECT PLUM DESSERT RECIPES | ALLRECIPES
16 PERFECT PLUM RECIPES THAT SPOTLIGHT THIS VERSATILE FRUIT
LAZY PEACH PRESERVES – FOOD IN JARS
PLUM PRESERVES RECIPE - LOS ANGELES TIMES
SMALL BATCH PLUM PRESERVES RECIPE HOMEMADE FOR ... - LARENA'S …
PEACHY PLUM PRESERVES | RECIPE | PLUM RECIPES, PEACH PRESERVES …
17 RECIPES FOR EASY PRESERVES (AND NO-FUSS MARMALADE)
HONEY PLUM PRESERVE (HOMEMADE JAM) - FUN AND FOOD CAFE
PLUM PRESERVES – SPICED AND SWEETENED WITH HONEY
PLUM RECIPE SUBSTITUTIONS - THE SPRUCE EATS
PLUM JAMS AND PRESERVES - AMY'S DELICIOUS DISCOVERIES
PLEASING PRESERVES | MYRECIPES
RECIPE FOR PEACH PRESERVES WITH PECTIN - THERESCIPES.INFO
DAMSON PLUM PRESERVES - THE SEASONED MOM
PEACHY PLUM PRESERVES | PEACH PRESERVES RECIPE, PLUM RECIPES, …
HOW TO MAKE PRESERVES: JAM, JELLY, COMPOTE, SALSA AND MORE
WILD PLUM PRESERVES - RECIPE | COOKS.COM
OUR BEST JAM AND JELLY RECIPES FOR PRESERVING THE SEASON - SAVEUR
PLUM PRESERVES SUBSTITUTE (HOW TO USE THEM) | TREAT DREAMS
10 RECIPES TO STOCK YOUR KITCHEN WITH HOMEMADE FRUIT PRESERVES
JAM AND PRESERVES RECIPES - HILDA'S KITCHEN BLOG
COUNTRY PEACH PRESERVES RECIPE - NATASHASKITCHEN.COM
20 BEST PLUM DESSERTS - INSANELY GOOD RECIPES
PEACHES, PLUMS, AND APRICOTS | SAVEUR
PLUM PRESERVES RECIPE (PLUM JAM) | HILDA'S KITCHEN BLOG
SPICED PLUM PRESERVES - LORI MOORE HOLISTIC HEALTH
PLUM PRESERVES: A HERITAGE RECIPE - FRENCH CREEK FARMHOUSE
RECIPE: PEACH, PLUM, AND GINGER JAM - KITCHN
PEACH PRESERVES NO SUGAR RECIPE - THERESCIPES.INFO
PLUM PRESERVES RECIPE | MYRECIPES
HOW TO MAKE FRUIT PRESERVES FOR A SIMPLE FRUIT COBBLER
CLASSIC PLUM PRESERVES | AMERICA'S TEST KITCHEN
PEACH PRESERVES WITH PECTIN RECIPE ARTICLE 2022 | BAGLUNCH.NET
VANILLA-PLUM PRESERVES BY THE REDHEAD BAKER
You'll also love