Old Fashion Yellow Plum Preserves
Capture the essence of summer with this homemade Old Fashion Yellow Plum Preserves recipe. Crafted with sweet, sun-ripened yellow plums, a touch of tart lemon juice, and just the right amount of sugar, this timeless preserve brings a perfect balance of fruitiness and tang to your table. The simple, no-pectin recipe allows the natural flavors and vibrant colors of the plums to shine through, while leaving the skins on adds a delightful texture. Slow-simmered to perfection, this preserve is perfect for spreading on toast, dolloping onto yogurt, or transforming your favorite desserts. With a cooking time that's as meditative as it is rewarding, these preserves are an ideal way to savor the season and stock your pantry with homemade goodness. Plant-based, customizable, and irresistibly nostalgic, it's a must-try recipe for canning enthusiasts or anyone craving the taste of homemade plum jam.
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Recipe Information
Ingredients
- 1000 grams Yellow plums
- 800 grams Granulated sugar
- 2 tablespoons Lemon juice
- 125 milliliters Water
Instructions
Wash the yellow plums thoroughly and remove any stems or leaves.
Cut the plums in half and remove the pits. You can leave the skins on for added texture.
In a large, heavy-bottomed pot, combine the prepared plums, sugar, lemon juice, and water.
Place the pot on medium heat, stirring occasionally until the sugar dissolves completely.
Once the mixture starts to boil, lower the heat to maintain a gentle simmer.
Cook the preserves uncovered, stirring frequently to prevent sticking or burning, for about 45-60 minutes, or until the mixture thickens. You should be able to run a spoon through the mixture and see a distinct path.
To test for doneness, drop a small amount of the preserves onto a cold plate and let it sit for a few seconds. If it wrinkles when pushed with your finger, it is done.
Remove the pot from heat and let the preserves cool slightly.
Carefully ladle the hot preserves into sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars with sterilized lids and bands. If canning, process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
Let the jars cool completely before storing in a cool, dark place. Once opened, store in the refrigerator and consume within a few weeks.
Nutrition Facts
Calories |
3514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.9 g | 4% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 916.1 g | 333% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 900.0 g | ||
| Protein | 7.1 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 1601 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
