Best 5 Old Fashion Yellow Plum Preserves Recipes
Yellow plum preserves, a classic and delightful treat, capture the essence of summer's golden fruit. These sweet and tangy preserves are a versatile addition to your pantry, perfect for spreading on toast, dolloping onto ice cream, or using as a filling for pastries. With just a few simple ingredients and a touch of patience, you can create a batch of homemade yellow plum preserves that will tantalize your taste buds. This article offers a collection of carefully curated recipes, each with its unique twist on this timeless preserve. From traditional methods to innovative flavor combinations, these recipes will guide you through the process of preserving the goodness of yellow plums, ensuring you enjoy their deliciousness all year round.
Let's cook with our recipes!
PLUM PRESERVES RECIPE
Plum preserves, just like mom used to make!
Provided by Hilda Sterner
Categories Appetizers Snacks
Time 45m
Number Of Ingredients 5
Steps:
- Chop each plum into quarters and discard the seed. Weigh the chopped plums with a kitchen scale to get 3¼ pounds.
- Add ⅓ of the plums to a large pot. Sprinkle with one cup of sugar. Repeat layering until all the sugar and plums are added. Sprinkle with the lemon and orange zest.
- Heat over low flame until the sugar begins to dissolve, stirring occasionally. Juice enough oranges to get half a cup of orange juice. In my case, it took two oranges.
- Stir the orange juice into the plums and bring to a rolling boil. Lower the flame and set a timer for 30 minutes.
- After cooking for 30 minutes, your preserves should reach the right consistency or gelling point. Skim the surface to remove foam then ladle the hot jam into sterilized hot jars. Leave ¼ inch headspace, wipe the rims with a kitchen towel, and screw the lids on hand tight. Process in a boiling water bath for 10 minutes.
Nutrition Facts : ServingSize 2 oz, Calories 54 kcal, Carbohydrate 14 g, Sugar 13 g
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!
Provided by Kim A. Heaphy
Categories < 60 Mins
Time 35m
Yield 6 250 ml jars
Number Of Ingredients 4
Steps:
- 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.
PLUM JAM
Traditional and delicious homemade jam.
Provided by DelightfulDines
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 2h50m
Yield 128
Number Of Ingredients 6
Steps:
- Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.
Nutrition Facts : Calories 48.2 calories, Carbohydrate 12.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 12.3 g
PLUM PRESERVES
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
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.
PLUM PRESERVES
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
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 ripe, but not overly soft, plums for the best flavor and texture.
- Use a sharp knife to pit the plums to avoid bruising the fruit.
- If you don't have a candy thermometer, you can test the preserves for doneness by dropping a small amount onto a cold plate. If it wrinkles when you push it with your finger, it's ready.
- Be careful not to overcook the preserves, as this can make them tough and chewy.
- Store the preserves in a cool, dark place for up to a year.
Conclusion:
Old-fashioned yellow plum preserves are a delicious and versatile treat that can be enjoyed in many ways. Spread them on toast or biscuits, use them as a filling for pies and pastries, or simply enjoy them by the spoonful. With a little time and effort, you can make your own homemade plum preserves that will be sure to impress your family and friends. So next time you have a glut of plums, be sure to give this recipe a try.
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