Introduction
If you’re a fan of homemade jams and preserves, you’ll love this easy plum preserves recipe. The best part? You don’t need any pectin! Pectin is a natural thickening agent that is commonly used in jam-making, but this recipe uses a different technique to achieve the perfect consistency.
Ingredients
Here’s what you’ll need to make this delicious plum preserves recipe: – 3 pounds of plums, pitted and chopped – 2 cups of granulated sugar – 1/4 cup of lemon juice – 1 teaspoon of vanilla extract
Instructions
1. Place the chopped plums in a large, heavy-bottomed pot. Add the sugar, lemon juice, and vanilla extract, and stir to combine. 2. Heat the mixture over medium-high heat, stirring constantly, until the sugar has dissolved. 3. Reduce the heat to medium-low and let the mixture simmer for about an hour, stirring occasionally. The plums will break down and release their juices, creating a thick, jam-like consistency. 4. To test if the preserves are ready, place a small amount on a plate and let it cool for a few minutes. If it thickens and doesn’t run when you tilt the plate, it’s done. 5. Once the preserves are ready, remove the pot from the heat and let it cool for a few minutes. Skim off any foam that has formed on the surface. 6. Ladle the preserves into clean, sterilized jars, leaving about 1/2 inch of headspace at the top. 7. Wipe the rims of the jars with a clean, damp cloth, and place the lids on top. Screw on the bands until they’re just tight. 8. Process the jars in a boiling water bath for 10 minutes, or according to your canner’s instructions. 9. Remove the jars from the water bath and let them cool on a towel-lined countertop for 24 hours. 10. Check the seals on the jars by pressing down on the lids. If they don’t pop back up, the jars are sealed and can be stored in a cool, dark place for up to a year.
Tips and Tricks
– Be sure to use a heavy-bottomed pot to prevent the preserves from scorching on the bottom. – If you prefer a smoother consistency, you can puree the plums in a blender or food processor before adding them to the pot. – You can adjust the amount of sugar to suit your tastes. If your plums are particularly sweet, you may want to use less sugar. – To make sure your jars are properly sterilized, wash them in hot, soapy water and rinse well before filling them with preserves.
Conclusion
This plum preserves recipe is a great way to use up a bumper crop of plums, or to enjoy the delicious flavor of plums all year round. By using this no-pectin recipe, you’ll create preserves that are just as good, if not better, than store-bought jams. Give it a try and see for yourself!