Plums are starting to come into the markets now for the late winter holidays—and many of us are just plain looking for signs of spring. This is a nice easy, small batch, jammy-type preserve—a little citrusy and more fruit than sugar. Add a bit more sugar if you like. If fruit is not quite ripe, store for a few days in a warm place, in a closed paper bag—and put an apple in with them! The preserves go fast so no need to seal jars—just store in fridge. A great little gift for someone who’s been indoors all winter.
- 4 cups of crushed fruit—about 12 plums
- 1 ½-2 cups sugar
- ½ cup water
- 1 lemon
Set a few small jars and covers to boil in a large kettle. Wash and pit plums—chop roughly and put into food processor with a little water. Process in bursts, then steadily, until mixture starts to look like jam. Put plums, sugar, and water in a stainless-steel pot. Cut lemon in pieces, squeeze juice into pot, then add cut pieces. Heat over medium-high, stirring frequently, until mixture starts to boil. Continue a nice even slow boil, stirring to prevent sticking. Add a bit more water if it thickens too quickly. Mixture will gradually thicken—it’s done when it registers 221’ on a meat or candy thermometer, usually about 30 min. Remove lemon pieces, then carefully ladle mixture into boiled jars, cover loosely, let cool, then tighten lids.
The Kitchen Hive