Pluot Preserves

Aug 27

3 min read

Updated: 15 hours ago

These old-fashioned Pluot Preserves are a wonderful way to preserve the sweet-tart flavor of fresh pluots and enjoy a taste of summer long after the harvest has passed. The fruit cooks down with sugar to create beautiful, glossy preserves without the need for added pectin, allowing the natural flavor of the pluots to shine through.

I especially enjoy making preserves to share as gifts. The rich color and lovely pieces of fruit make each jar feel special, whether it's tucked into a gift basket or opened at the breakfast table. These preserves are delicious spread on homemade bread or toast, spooned over pancakes and waffles, or served as a topping for ice cream.

Making your own preserves is one of those traditional kitchen skills that helps us make the most of seasonal fruit and stock our pantries with homemade goodness.

Canning Pluot Preserves

This recipe makes approximately 5 half-pint jars of pluot preserves.

Ingredients

5 cups pluots, washed, pitted, and prepared
4 cups sugar
½ teaspoon butter (optional, to help reduce foaming)

Instructions

Hands pit a plum on a cutting board in a kitchen; bowls of colorful stone fruit and a knife nearby, with a Marie apron visible.

1. Prepare the pluots.

Wash the pluots thoroughly and remove the pits. Measure 5 cups of prepared fruit, approximately 2½ pounds, and place it in a large cooking pot.

Top view of a metal pot filled with halved red and yellow plums on a granite countertop, with the lid nearby.

2. Add the sugar.

Stir in the 4 cups of sugar until the fruit is well coated. If desired, add ½ teaspoon of butter to help reduce foaming as the mixture cooks.

Pot of sugared fruit on a granite countertop, with a spoon holding a pat of butter; cozy kitchen prep scene

3. Cook the preserves.

Place the pot over the stove and bring the mixture to a boil, stirring frequently to prevent sticking. Continue cooking until the preserves reach almost the gelling point. (220 degrees Fahrenheit at sea level, subtract 2 degrees for every 1000 feet above sea level.)

4. Prepare the jars.

Keep canning jars hot until ready to fill. Using a jar funnel, fill the jars with the hot preserves, leaving a 1/4 inch headspace.

5. Apply the lids.

Wipe the jar rims clean, place the prepared lids on the jars, and tighten the rings to fingertip tight. If you use Superb canning lids and jars, you can use coupon code WP20 for 20% off your purchase.

6. Process the jars.

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. For additional guidance, visit my Canning Basics resources.

Chalkboard sign listing water bath canning times for 1,000-10,000 ft, beside jars of preserves on a kitchen counter.

7. Cool and check the seals.

When processing is complete, turn off the heat, remove the canner lid, and cool for 5 minutes before lifting the jars out. Place them upright on a heat resistant surface, leaving space between the jars, and let them cool undisturbed for 24 hours. Check that each lid has sealed properly. Refrigerate any unsealed jars and use them promptly.

Three jars of red jam with metal lids labeled superb and quebec, a teacup of jam with spoon, and a plum on a tray.

8. Store your preserves.

Label the sealed jars with the contents and date, then store them in a cool, dry, dark place. For best quality, use the preserves within one-three years.

After that, the nutritional value begins to decrease.

Enjoy Your Homemade Pluot Preserves

There is something satisfying about filling the pantry with jars of homemade preserves made from fruit at its seasonal best. These sweet-tart pluot preserves are a lovely addition to breakfast, a simple dessert topping, or a thoughtful homemade gift.

If you're learning to preserve your own harvest, explore my Introduction to Using a Boiling Water Bath Canner and How Altitude Affects Food Preservation for more canning guidance.