Thursday, April 1, 2010

Plum Preserves

My Mom and a few friends make their own preserves, jams and/or jellies and I've been lucky enough to enjoy the fruits of their labor. :) I've always liked the idea of making my own jams but I imagined it would be a messy, time-consuming process so I never attempted it.

I bought plums from Costco but they weren't very sweet. Rather than letting them go to waste, I decided to make preserves. It was SO easy and resulted in sweet, delicious preserves! I can't believe I waited so long to try this.

It was very helpful to have found a post with great info. That was key in deciding whether or not to attempt making plum preserves. Meeta at What's for lunch, Honey? wrote a very informative post about preserving jams, jellies, chutneys and relishes. I'm so glad I came across her blog as she has terrific info...check it out!

The actual recipe I adapted was found at Savory Sweet Life and I loved how Alice used three ingredients to make plum jam. Yes, THREE! I love easy recipes! 

I was amazed at how quickly the plums "sugared" up without the sugar. 

Dark and delicious.

Perfect for gifting.

Sweet plums...oh, yums!

Leave the skin on as the skin produces natural pectin to help the preserves "gel" up.

Plum Preserves

Yield: approximately 7.5 cups of preserves

  • 9 c chopped plums
  • 6 c sugar
  • 1 Meyer lemon, juiced
  1. Wash plums, remove pit and chop into bite-sized pieces. Leave the skin ON.
  2. Add chopped plums to large stock pot and add lemon juice. Cook over med heat for 5-8 mins.
  3. Add sugar, stir well and cook for an add'l 20-25 mins over med-low heat. Stir occasionally and watch carefully so it doesn't boil over and make a big mess.
  4. The fruit will break down as it cooks but I mashed some of the bigger chunks. I wanted a smooth but slightly chunky consistency. It was perfect.
  5. Store in canning jars, and if preserving, follow canning directions carefully. I used jars and Snaplock containers knowing the preserves would get eaten up quickly. :) I portioned it out and gifted to friends and family. I even stored a couple little containers in the freezer. 
Source: Adapted from Savory Sweet Life with additional info from What's for lunch, Honey?


  1. yaaah! well wait till spring and summer offer you the plethora of fruit and veggies to preserve. you'll be having a ball. glad my post helped! looks great!


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