PLUM PRESERVES

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