Cherry Plum Preserves Recipe
Ingredients
| Red plums - 10, pitted | ||
| Bing cherries - 4 cups, stemmed, halved and pitted | ||
| Water | 1 Cup (16 tbs) | |
| Sugar - as needed | ||
| Salt | 1/2 Teaspoon | |
| Powdered fruit pectin package | 1 | |
Directions
MAKING
1. In a saucepan, place fruits and add water; heat until mixture boils slowly.
2. Reduce heat and simmer for 3 minutes.
3. Remove pan from heat and measure mixture in cups.
4. Return fruit mixture to saucepan and add equal amount to sugar; mix well.
5. Stir in salt and pectin; stir until pectin is dissolved.
6. Increase heat and boil hard for 2 minutes; stir constantly.
7. Remove pan from heat and skim top.
FINALISING
8. Into hot sterilized jars, ladle mixture leaving 1/8 inch empty on top of the jar.
9. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
10. Into a canner of boiling water, place the jars and process for 5 minutes.
11. Remove jars and place over a clean towel.
12. Let the jars cool down and seal completely until they are self-sealing type.
SERVING
13. Serve Cherry/Plum Preserves with English muffins.
1. In a saucepan, place fruits and add water; heat until mixture boils slowly.
2. Reduce heat and simmer for 3 minutes.
3. Remove pan from heat and measure mixture in cups.
4. Return fruit mixture to saucepan and add equal amount to sugar; mix well.
5. Stir in salt and pectin; stir until pectin is dissolved.
6. Increase heat and boil hard for 2 minutes; stir constantly.
7. Remove pan from heat and skim top.
FINALISING
8. Into hot sterilized jars, ladle mixture leaving 1/8 inch empty on top of the jar.
9. Using a clean and dry kitchen towel, wipe the rim of jar and adjust lid.
10. Into a canner of boiling water, place the jars and process for 5 minutes.
11. Remove jars and place over a clean towel.
12. Let the jars cool down and seal completely until they are self-sealing type.
SERVING
13. Serve Cherry/Plum Preserves with English muffins.
Chef
