Pluot Preserves
- Marie Overton
- 11 minutes ago
- 2 min read
These old-fashioned Pluot Preserves are wonderfully sweet with a hint of tartness. They strike a perfect balance between sweet and tart flavors. I enjoy giving them as gifts because they look so lovely. This recipe is particularly appealing because it doesn't need pectin. Pluot Preserves make an excellent topping for pancakes, waffles, ice cream, or bread.
Canning Pluot Preserves
These directions and recipe make 5 half-pint jars.
The first step is to wash and pit 5 cups of pluots (about 2.5 pounds).
Next, I will place them in my large pot and mix the pluots 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.)
Using a jar funnel, fill your hot jars leaving a 1/4 inch headspace.
Place the lids on top of the jars and add the rings. Tighten the rings to fingertip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)
Process in a boiling water bath canner for 10 minutes if at sea level. Remember to adjust the processing time for your elevation if higher than 1000 feet.
After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.
Remove the jars from the water bath. Allow them to sit on a heat resistant surface for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.
Place the sealed jars in a cool, dry, dark area and use them within the next 3 years. After that, the nutritional value begins to decrease.
If you have any questions about canning with the boiling water canner or how to adjust the pressure for altitude, take a look at our canning basics videos.
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