Stone Fruit Preserves Recipes

STONE FRUIT JAM

Steps:

• Toss fruit and sugar together in a large, heavy-bottomed pot. Let sit for at least 15 minutes or up to overnight, tossing periodically to coat and to dissolve the sugar. (This will help coax the juices out of the fruit.)
• Place a small plate in the refrigerator to chill. (You'll use this later.)
• Bring the fruit to a strong simmer over medium heat until the skins burst and the juices start to boil, 10 to 15 minutes. If using a vanilla bean as an add-in, put it in the pot now.
• Increase the heat to medium-high. Cook the jam, stirring occasionally with a wooden spoon or spatula at first and more frequently as juices thicken until most of the liquid has evaporated and the fruit has begun to break down, about 25 to 35 minutes. How much it breaks down will depend on the type of fruit and how ripe it is. (For example, peaches are likely to retain their shape, while plums and apricots will break down almost entirely.)
• As the jam cooks, the liquid reduces, the sugars thicken and the natural pectins activate. You'll notice the liquid go from a rapid, rolling boil with smaller bubbles to a slow, thick, tarlike boil with larger bubbles. This is the stage at which it's most important to stir constantly along the bottom of the pot to prevent scorching and sticking. (Sugar is heavier than water and will concentrate there, increasing the chance that the fruit will burn.) It's also the stage at which splattering may occur, so take care in stirring.
• When the jam reaches a slow, thick boil, add lemon juice and any of the add-ins (see note). Continue to cook, stirring constantly until the jam has returned to its previously thickened state, about another 5 minutes. To test the consistency, spoon a bit of jam onto the chilled plate, return it to the refrigerator and chill for 2 minutes. Drag your finger through it: It should hold its shape on either side without appearing watery or runny. If it's not there yet, cook it a few minutes more.
• Remove from heat, and pick out vanilla bean, if you added it earlier. Divide between jars, leaving 1/4 inch of space at the top of the jar, and seal immediately. Can the jams (see our How to Make Jam guide for more instruction), or store in the refrigerator, using them up within a couple of weeks.

HOW TO PRESERVE STONE FRUITS

Steps:

• In a medium saucepan over low heat, combine the vinegar, water, and sugar. Stir until the sugar dissolves. Bring to a simmer and then turn off the heat.
• Sterilize 3 or 4 pint jars (500 ml jars) in boiling water.
• When the jars are cool enough to handle, place the spices in the bottom of each jar. Pack the fruit firmly into the hot jars, leaving about 1/2 inch (1 cm) space at the top.
• Return the brine to a boil and carefully pour it over the fruit, making sure all the fruit is completely submerged, still leaving 1/2 inch (12 mm) headspace in the jar.
• Remove any air bubbles by gently tapping each jar on the work surface and sliding a clean butter knife or chopstick along the inside rim to release any hidden air pockets. Wipe the rims of the jars with a paper towel or a clean damp cloth and seal.
• Process in a hot water canner or a large pot for 15 minutes or according to the manufacturer's instructions. For more information on processing or home canning, check out the USDA's Complete Guide to Home Canning.
• Store your pickled stone fruits in a cool, dark place for up to 1 year. Once opened, refrigerate and use within a few weeks.

STONE FRUIT PRESERVE

Steps:

• Cut the plums in half, remove the stones and chop the flesh.
• Place the plum flesh in a large preserving pan, mix in the sugar and lemon juice set aside for one hour. Place a saucer in the freezer to use for the set test.
• Place the pan over a low heat and slowly bring to a boil, stirring from time to time to ensure the sugar has completely dissolved. Turn up the heat and boil rapidly for 8 - 10 minutes or until set point is reached. To test the set, drop a a teaspoon of the jam onto the saucer; if it wrinkles when you push your finger against it, it will set.
• Pour the jam into sterilised jam jars, cover with airtight lids and set aside to cool.