Best Prune Plum Preserves With Port Recipes

EASY PRUNE PLUM JAM

Steps:

• Bring plums, sugar, lime zest, lime juice, and a pinch of salt to a boil in a pot, mashing plums with a potato masher. Cook, stirring often, until mixture has the consistency of thick honey. Remove skins using a fork. Let cool. Refrigerate until ready to use (up to 1 month).

ITALIAN PLUM JAM

Steps:

• In a large bowl, toss the plums, sugar, and lemon juice.
• Cover with plastic wrap and place in the fridge overnight (or at least 8 hours).
• Place a small plate in the freezer right before cooking the plums (this is to use to check if plum jam is ready).
• Place the plum mixture in a medium sauce pan on high heat. Bring to a boil for a couple of minutes. Lower heat to a low simmer. Stir with a wooden spoon and loosen any pieces that may stick to the bottom.
• Be sure to keep stirring for about 15-20 minutes. You'll know it's ready when juices become thicken like a syrup. You could check temperature with a candy thermometer to make sure it's never over 220 F. As it simmers, remove any white foam that could come to the surface.
• To make sure the jam is ready, remove the small plate from the freezer. Place a teaspoon of jam on the plate. If it sets within a minute, it is ready. If it still appears runny, return the plate to the freezer and continue to cook the plum mixture. Test again in a few minutes.
• Carefully spoon the jam into sterilized jars. Apply lids jars.
• Wipe rims with a clean, damp towel and screw lids on securely but not too tightly.
• Process in boiling water bath for 10 minutes.
• Carefully remove jars using tongs. Use potholders to tighten the lids. Place jars on a rack upside-down and let them cool. When they've cooled down, store them in the refrigerator. The jam should keep unopened for several months.

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.

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.