When the wild plum (Prunus americana) trees are laden with their small, tart fruits, it's time to start thinking about making wild plum preserves. This delicious and versatile fruit spread can be enjoyed on toast, biscuits, or pancakes, or used as an ingredient in pies, tarts, and cakes. With its vibrant red-purple color and unique flavor, wild plum preserves are a favorite among those who enjoy the taste of wild foods.
Check out the recipes below so you can choose the best recipe for yourself!
PLUM-VANILLA PRESERVES
Provided by Food Network Kitchen
Time 2h5m
Yield 4 8-ounce jars
Number Of Ingredients 6
Steps:
- Start with our step-by-step canning how-to.
- Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
- Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
- Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.
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 CONSERVE
My mouthwatering conserve is a versatile gift. It makes a lovely garnish for rolls during holiday feasts, is delicious paired with cheese as an appetizer, and makes a great dessert topping for ice cream or pound cake. -Ginny Beadle, Spokane, Washington
Provided by Taste of Home
Time 50m
Yield 7 half-pints.
Number Of Ingredients 7
Steps:
- In a Dutch oven, combine plums, cranberries, oranges, orange juice and 2-1/2 cups sugar. Mix remaining sugar with pectin; set aside. Bring to a full rolling boil over high heat, stirring constantly, until slightly thickened and plums soften, about 15 minutes. Stir in pectin mixture and walnuts; return to a full rolling boil. Boil and stir 1 minute., Remove from heat. Ladle hot mixture into 7 hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 81 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.
WILD PLUM JELLY
I've had this wild plum jelly recipe for ages. Each year when the plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! -Ludell Heuser, Mt. Horeb, Wisconsin
Provided by Taste of Home
Time 1h
Yield about 8 half-pints.
Number Of Ingredients 4
Steps:
- In a stockpot, simmer plums and water until tender, about 30 minutes. Line a strainer with four layers of cheesecloth and place over a bowl. Place plum mixture in strainer; cover with edges of cheesecloth. Let stand until liquid measures 5-1/2 cups, about 30 minutes., Return liquid to the pan. Add pectin; stir and bring to a boil. Add sugar; bring to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off any foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.
Nutrition Facts : Calories 108 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 28g carbohydrate (27g sugars, Fiber 1g fiber), Protein 0 protein.
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.
QUICK PLUM PRESERVES
Categories Condiment/Spread Fruit Plum Summer Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 4
Steps:
- Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan. Simmer, uncovered, stirring occasionally (more often toward end of cooking to prevent sticking), until thickened and reduced to about 2 1/2 cups, 45 minutes to 1 hour.
- Discard cinnamon stick and cool preserves. Transfer to an airtight container and chill, covered.
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.
Tips:
- Choose ripe, but firm wild plums for the best flavor and texture.
- Wash the plums thoroughly and remove any blemishes or stems.
- If desired, you can peel the plums before cooking, but this is not necessary.
- Use a heavy-bottomed pot or Dutch oven to make the preserves, as this will help prevent scorching.
- Stir the preserves frequently while cooking to prevent sticking.
- Use a candy thermometer to monitor the temperature of the preserves. The preserves are done when they reach a temperature of 220°F (104°C).
- Remove the preserves from the heat and let them cool slightly before transferring them to jars.
- Seal the jars tightly and process them in a boiling water bath for 10 minutes.
Conclusion:
Wild plum preserves are a delicious and versatile homemade treat that can be enjoyed in many ways. They can be spread on toast, crackers, or muffins, or used as a filling for pies and tarts. They can also be added to yogurt, oatmeal, or ice cream for a sweet and tangy flavor. With a little time and effort, you can easily make your own wild plum preserves at home. So next time you have a chance to pick some wild plums, be sure to give this recipe a try!
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