I wanted to add to my small stash of jam/preserves that I have set aside for the winter and saw some beautiful purple plums at the farmer’s market that I thought would do the trick.

SPICY PLUM PRESERVES

  • Servings: 4 half-pint jars
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  • 4 cups unpeeled, diced purple plums (6 to 8 medium plums)
  • 1/4 cup water
  • 4 cups granulated sugar
  • 1/2 box powdered Sure Jell pectin
  • 1 tsp. ground cinnamon

In a large, heavy kettle, combine the prepared plums and water.  Cover and simmer 5 minutes, stirring occasionally.

While plums are simmering, measure out the sugar into a container (a 4-cup measure is handy because the sugar can be easily poured) and have the pectin ready to use.

After plums have simmered for 5 minutes, stir the pectin into the fruit mixture.  Continue to cook over medium heat for 1-1/2 minutes, stirring occasionally.

Stir in the sugar all at once, raise heat to high and stir constantly until the mixture comes to a full rolling boil (one that can’t be stirred down).  Boil for 1-1/2 minutes, stirring constantly.  Remove from heat and let rest for 2 minutes, then skim off any foam that remains.  Stir in the cinnamon and immediately ladle into sterilized half-pint jars, leaving 1/4 inch headspace.

Seal and process in a boiling water bath for 10 minutes.  For small batches, I like to use an asparagus steamer.

Remove jars to a rack to cool.  A jar-lifter is essential for this.

From this batch, I got four half-pint jars and one small sample jar of preserves that I won’t process and will have on tomorrow’s breakfast toast.

Let cool completely and label.

Here’s a good website with information on canning and preserving.