Plum Vanilla Preserves Recipes

PLUM CONSERVE

Steps:

• In a Dutch oven, combine plums, cranberries, oranges, orange juice and 2-1/2 cups sugar. Mix remaining sugar with pectin; set aside. Bring to a full rolling boil over high heat, stirring constantly, until slightly thickened and plums soften, about 15 minutes. Stir in pectin mixture and walnuts; return to a full rolling boil. Boil and stir 1 minute., Remove from heat. Ladle hot mixture into 7 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

PLUM VANILLA JAM

Steps:

• Bring all ingredients to a boil in a large stockpot, mashing with a potato masher. Cook, stirring frequently, until mixture is the consistency of very thick honey, 5 to 10 minutes. Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.

PLUM PRESERVES

Steps:

• 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.

PLUM PRESERVES

Steps:

• Wash plums, cover with water.
• Cook until tender.
• Remove seeds and cut up.
• Measure 6 cups pulp.
• Add sugar, juice and grated peel of orange and lemons and raisins.
• Cook until thick and clear.
• Add nuts, then pectin.
• Pour into hot sterilized jars.

QUICK PLUM PRESERVES

Steps:

• 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.

PLUMS WITH VANILLA

Steps:

• In a medium saucepan, combine plums, sugar, lemon zest, vanilla seeds and 2 tablespoons water. Place over medium heat, stirring occasionally, until plums give up their juice and soften, 5 to 10 minutes. Taste, and adjust seasoning, adding more sugar, lemon zest or vanilla if desired.
• Let cool 20 minutes. Serve with ice cream, crème fraîche or yogurt sorbet.

VANILLA PLUM ICE

Steps:

• Split the vanilla bean lengthwise, scrape out the seeds and place the bean and seeds in a small saucepan. Add the sugar, white wine and 1/4 cup water and bring to a boil, stirring constantly until the sugar dissolves. Steep over low heat for 5 minutes. Cool completely; remove vanilla bean.
• Using a blender, purée the plums, the cooled syrup and a dash of salt. Strain through a fine-mesh sieve set over a baking dish, then freeze the mixture. Scrape with a fork until light and fluffy. Serve in small bowls, garnished with mint.

PLUM VANILLA JAM

Steps:

• Bring all ingredients to a boil in a large pot, mashing with a potato masher.
• Cook, stirring frequently, until mixture is the consistency of very thick honey, about 5 to 10 minutes.
• Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.
• Refrigerate in an airtight container up to 1 month.