Best 7 Holiday Plum Rhubarb Preserves Recipes

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Indulge in a delightful culinary journey with our exquisite Plum Rhubarb Preserves, a timeless holiday tradition that captures the essence of the season. Bursting with the vibrant flavors of sun-ripened plums and tangy rhubarb, these preserves are a delectable treat that will elevate your holiday gatherings. Discover the art of preserving nature's bounty as you explore our collection of unique recipes, each offering a distinct twist on this classic delicacy. From the traditional Plum Rhubarb Preserves that evoke nostalgic memories to the innovative Plum Rhubarb Jelly with a hint of zesty ginger, our recipes cater to every palate. Prepare to tantalize your taste buds with a symphony of flavors that will transform your holiday table into a feast for the senses.

Let's cook with our recipes!

PLUM PRESERVES



Plum Preserves image

Make and share this Plum Preserves recipe from Food.com.

Provided by Rita1652

Categories     Spreads

Time 50m

Yield 5 1/2 pints

Number Of Ingredients 3

5 cups plums, pitted and diced
4 cups sugar
1 cup water

Steps:

  • Combine all ingredients in a large saucepot.
  • Bring to a boil, stirring until sugar dissolves.
  • Cook rapidly almost to gelling point.
  • As mixture thickens, stir frequently to prevent sticking.
  • Ladle into hot jars, leaving 1/4 inch head space.
  • Adjust two-piece lid caps.
  • Process 15 minutes in a boiling water canner.

RHUBARB-PLUM JAM



Rhubarb-Plum Jam image

Rhubarb and plums combine to make a delicious jam that's great as a jam or a topping on ice cream! With an overabundance of plums I decided to tweak my rhubarb jam recipe on this site and the results were well received by my picky jam eaters. Enjoy!

Provided by thowlett1959

Time 13h20m

Yield 96

Number Of Ingredients 6

2 ½ pounds chopped rhubarb
2 ½ pounds Italian prune plums
3 cups white sugar, or more to taste
⅔ cup orange juice
⅓ cup water
2 teaspoons grated orange zest, or more to taste

Steps:

  • Combine rhubarb, plums, sugar, orange juice, water, and orange zest in a saucepan over medium heat; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
  • Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 32.9 calories, Carbohydrate 8.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 7.7 g

HOLIDAY PLUM RHUBARB PRESERVES



Holiday Plum Rhubarb Preserves image

Make and share this Holiday Plum Rhubarb Preserves recipe from Food.com.

Provided by Rita1652

Categories     Plums

Time 1h

Yield 7 1/2 pint jars

Number Of Ingredients 11

4 cups coarsely chopped red plums
4 cups chopped rhubarb (about 1/2-inch pieces)
2 cinnamon sticks
1 teaspoon ground cardamom
1 pinch ground cloves
2 tablespoons minced crystillized ginger
1 orange, zest and chopped meat (seeds n white pith discarded)
2 tbsp.bottled lemon juice
1 teaspoon butter
2 cups granulated sugar
2 cups brown sugar

Steps:

  • In a large pan combine the everything but the sugars.
  • Bring mixture to a boil over high heat, stirring constantly to avoid sticking and burning.
  • When it has come to a boil, reduce heat to medium-low and allow the mixture to simmer, partly covered, stirring often, for about 15 minutes, or until rhubarb is tender.
  • Slowly pour in the sugar, stirring constantly to avoid sticking and burning.
  • Bring mixture to a boil over high heat, stirring constantly to dissolve the sugar completely.
  • Reduce heat to medium and allow mixture to simmer gently, uncovered, stirring often and reducing heat further as the mixture thickens - about 20 to 25 minutes or until thickened.
  • Remove the mixture from the heat and skim off any foam and discard cinnamon sticks.
  • Pour into hot jars leaving 1/4 inch head space.
  • Remove air bubbles.
  • Adjust the caps.
  • Process for 10 minutes in a boiling water canner.
  • Make sure tops of jar are cover by an inch of water.
  • Cool at room temperature and store in your cabinet.
  • Chill after opening.

Nutrition Facts : Calories 540.5, Fat 1.1, SaturatedFat 0.5, Cholesterol 1.4, Sodium 26.4, Carbohydrate 137.1, Fiber 3.4, Sugar 130.3, Protein 1.8

CHERRY PLUM PRESERVES "JAM & JELLY "



Cherry Plum Preserves

A romantic sweet way to kick up breakfast or dessert by adding this fresh picked plums, preserved with cherries and vanilla sugar. Oh YUM! I used Ball Jam & Jelly Maker but you can also make stove top. Same ingredients just follow pectin package directions.

Provided by Rita1652

Categories     Cherries

Time 1h10m

Yield 6 1/2 pints

Number Of Ingredients 6

3 tablespoons pectin
1 lb plum, seeds removed quickly pulse to puree but leave chunky
1 lb frozen cherries, defrosted
1 teaspoon butter
1 tablespoon lemon juice
1 tablespoon vanilla sugar (http -- or /www.food.com or recipe or flavored-sugar-or-splenda-53926)

Steps:

  • Place pectin in the bottom of the jam & jelly maker.
  • Top with fruit, butter, lemon juice.
  • Set for jam.then enter.
  • Wait 4 minutes when beeps gradually add sugar.
  • Place lid on.
  • When done press cancel and unplug appliance.
  • Preserve water canning method.
  • Fill Sterilized jars leaving 1/4 inch headspace.
  • Wipe rims and place lids and rings.
  • Place in hot water bath and process for 10 minutes. Turn off heat and let sit for 5 minutes.
  • Place at room temperature for 12 - 24 hours.
  • Check lids. and store for up to 1 years.
  • Any unsealed jar can be placed in the refrigerator for 3 month. LOL like it`ll last that long. ;).

Nutrition Facts : Calories 131.9, Fat 1, SaturatedFat 0.4, Cholesterol 1.7, Sodium 20.9, Carbohydrate 32.3, Fiber 3.3, Sugar 22.9, Protein 1.4

STRAWBERRY RHUBARB PRESERVES



Strawberry Rhubarb Preserves image

Frozen sweetened strawberries, fresh rhubarb, crushed pineapple, strawberry gelatin and wild strawberry gelatin, make up this wonderful tasting jam.

Provided by Cindi M Bauer

Categories     Fruit

Time 1h

Yield 60 ounces

Number Of Ingredients 6

5 cups finely chopped rhubarb
4 cups granulated sugar
16 ounces frozen sweetened strawberries, in liquid (thawed)
1 (8 ounce) can crushed pineapple, undrained
1 (3 ounce) box jell-o strawberry gelatin
1 (3 ounce) box jell-o wild strawberry gelatin

Steps:

  • In a large bowl, add the rhubarb and sugar; stir to coat evenly.
  • Cover the bowl, and place it in the refrigerator overnight.
  • The next morning, place the rhubarb mixture and the strawberries, in a large kettle.
  • Bring the mixture to a boil over medium heat, then lower the heat just a bit, and gently boil for 15 minutes (stirring constantly).
  • Add the crushed pineapple, and cook for an additional 5 minutes.
  • Turn off the stove, add the boxes of dry gelatin powder, and mix well.
  • Transfer the jam to the sterilized glass jars, and cover the jars with the lids.
  • Cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
  • Yields: 7-1/2 cups of preserves.
  • Note: If using store bought frozen sweetened strawberries, you may want to decrease the amount of sugar to 3-1/2 cups. I however, used strawberries which I prepared myself and had froze them. They're not as sweet as the store bought, so the 4 cups of sugar I added, was the right amount to add to this recipe.

Nutrition Facts : Calories 72.7, Sodium 13.9, Carbohydrate 18.5, Fiber 0.4, Sugar 17.8, Protein 0.4

BALSAMIC PLUM PRESERVES



Balsamic Plum Preserves image

Make and share this Balsamic Plum Preserves recipe from Food.com.

Provided by dicentra

Categories     Plums

Time 20m

Yield 3 cups

Number Of Ingredients 5

4 1/2 cups unpeeled and diced plums (about 2 1/2 lb.)
1 1/2 cups sugar
3 tablespoons balsamic vinegar
1 (1 3/4 ounce) package powdered fruit pectin
1 tablespoon chopped fresh basil

Steps:

  • Stir together all ingredients except basil in a 4-qt. microwave-safe glass bowl.
  • Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here.
  • The mixture will thicken to soft-set preserves after it cools and chills.) Stir basil into warm preserves.
  • Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.

Nutrition Facts : Calories 569.3, Fat 0.8, SaturatedFat 0.1, Sodium 38, Carbohydrate 146.1, Fiber 4.9, Sugar 126.8, Protein 1.9

PLUM PRESERVES



Plum Preserves image

As requested, a plum preserve using pectin. I am guessing on the yield as I found this one on the net.

Provided by Martina

Categories     Plums

Time 55m

Yield 4-5 pints

Number Of Ingredients 7

2 quarts plums
1 1/2 oranges, grated rind
3 cups raisins
1 1/2 cups of chopped nuts
1 1/2 lemons, grated rind and juice
4 1/2 cups sugar
1/2 bottle fruit pectin

Steps:

  • Wash plums, cover with water.
  • Cook until tender.
  • Remove seeds and cut up.
  • Measure 6 cups pulp.
  • Add sugar, juice and grated peel of orange and lemons and raisins.
  • Cook until thick and clear.
  • Add nuts, then pectin.
  • Pour into hot sterilized jars.

Nutrition Facts : Calories 1684.1, Fat 28, SaturatedFat 3.7, Sodium 356.9, Carbohydrate 371.9, Fiber 16.4, Sugar 328.9, Protein 15.5

Tips:

  • Choose firm, ripe plums and rhubarb. Avoid any fruit that is bruised or damaged.
  • You can use any type of plums you like for this recipe. Some good options include Italian prune plums, Black Beauty plums, and Santa Rosa plums.
  • For the rhubarb, you can use fresh or frozen rhubarb. If using fresh rhubarb, trim the ends and cut the stalks into 1-inch pieces.
  • Be sure to sterilize your jars and lids before using them. This will help to prevent spoilage.
  • Process the preserves in a boiling water bath for at least 10 minutes. This will help to create a seal and ensure that the preserves are safe to store.
  • Store the preserves in a cool, dark place. They will keep for up to 1 year.

Conclusion:

Holiday Plum Rhubarb Preserves are a delicious and easy-to-make treat that is perfect for any occasion. They are made with fresh plums and rhubarb, and they have a sweet and tart flavor that is sure to please everyone. These preserves are also very versatile. They can be enjoyed on toast, crackers, or yogurt. They can also be used as a filling for pies, tarts, and cookies. So next time you are looking for a special treat to make, be sure to try Holiday Plum Rhubarb Preserves.

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