I broke a hard rule last week and canned something I bought at the grocery store. Let me explain! There were these giant organic plums. And they were on sale for 1.99 per pound. I couldn’t resist filling up a bag of about twenty plums and taking them home to see what we could do with them.
Our family ate about nine of them in the first few days, until I finally decided to make some plum preserves, suitable for placing on top of ice cream, on cheesecake, as the cookbook recommends, or atop waffles, like we did this morning.
The process was simple: chop, heat with water and sugar, can.
Here’s a more detailed narrative of what I did, from the classic Ball Book of Home Preserving, pg. 66, 2006.
- 5 cups pitted halved tart plums
- 4 cups granulated sugar
- 1 cup water
1. Prepare canner, jars, and lids (this made just under three pints for me.)
2. In a large, deep stainless steel saucepan, combine plums, sugar and water. Bring to a boil over medium heat, stirring to dissolve sugar. Increase heat to high and boil hard, stirring frequently, until mixture thickens. Remove from heat and test gel. If gel stage has been reached, skim off foam.
3. Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot preserves. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to finger-tip tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool adn store.
These turned out great, and I can’t wait to try them again later this year. Oh! And a certain mother-in-law of mine is going to get one of these beauties to mix in with her Greek yogurt. I think she’ll like that.