Sweet and a little bit tart, these old-fashioned Plum Preserves made with no pectin are simply fabulous. Remove the pits, simmer a pot on the stove, and you’ll have a couple of jars of beautiful, preserved fresh plums to enjoy throughout the year.
Plum Preserves manage to be sweet and tart at the same time. I love them for gifting since they are so pretty. This recipe is extra nice because it does not require the use of pectin. I use preserves as syrup because it is a nice smooth syrup with fruit in it. Plum Preserves is a great addition to pancakes, waffles, and as a topping for ice cream or bread.
Let us teach you how to make plum preserves without pectin.
Canning Plum Preserves
These directions and recipe make 5 half-pint jars.
The first step is to wash and pit 5 cups of plums (about 2.5 pounds).
add sugar and optional butter
Next, we will place them in our jam pot and mix the plums with 4 cups of sugar. Add 1/2 teaspoon of butter to reduce foaming. (Optional)
Place the pan on the stove and bring to a boil. Cook it to almost the gelling point. (220 degrees Fahrenheit at sea level, subtract 2 degrees for every 1000 feet above sea level.)
Place the lids on top of the jars and add the rings. Tighten the rings to fingertip tight and process in a boiling water bath for 15 minutes if at sea level. Remember to adjust the processing time for your elevation if higher than 1000 feet.
Altitude Chart – Water Bath Canning