Old Fashion Yellow Plum Preserves
"Here is a traditional recipe that you can alter to your preference. As kids, we would pick wild plums and Mom would boil for about 12 minutes and pour into sterilized jars. She even left the pits in and it was the only thing that slowed us down! The preserves were plums suspended in a thick syrup that was amazing on ice cream or served with cream and toast. Cook it a little longer and you will have a jam consistency. You can also substitute the yellow plums for Italian plums. Add a little 4 tablespoons brandy just before placing into jars if you are not planning to serve this to minors!"
- Ready In:
- 35mins
- Ingredients:
- 4
- Yields:
-
6 250 ml jars
ingredients
- 6 cups yellow plums, diced and pitted (keep the skins on)
- 4 1⁄2 cups sugar
- 3 tablespoons lemon juice
- 1 cup water
directions
- Combine all ingredients and bring to boil slowly, stirring occasionally, until sugar is dissolved. Cook quickly until jelly point (approximate 13 - 20 minutes) stirring frequently to prevent sticking.
- Pour into sterilized jars.
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Reviews
-
I followed this recipe as directed the first time, halving the sugar with splenda. The result was more of a plum sauce, it definitely is not a jam or preserve consistency. I found another recipe that explains the natural "jellying" process better, in fact, to reach the right consistency it says to simmer for up to 2 hours. I have found plenty of uses for the batch I made, I like to add a spoonful or two to my oatmeal in the morning.
RECIPE SUBMITTED BY
<p>What can I say? I have been dabbling in the Kitchen for about thirty years and have gone from making Kraft Dinner to preparing international cuisine. Though my cooking skills are far from perfect, I have had a few compliments on the meals that I have provided. I enjoy cooking especially when cooking for friends. I have chosen to post my favourite recipes here on Recipezaar for those who wish to make them and for the friends who keep asking for them! Enjoy!</p>
