Home › Canning and Preserving › Plum Preserve

Plum Preserve

Select small purple plums, and be sure they are sound and not too ripe. Remove the stems, wash the fruit, and pierce each plum with a steel fork. Put into the kettle a cup of water to every six pounds of fruit, and allow a pound of sugar for every pound of fruit. Place plums and sugar in the kettle as previously directed, and boil slowly. The fruit must be closely watched, as it is apt to go to pieces in boiling. After it has boiled a short time, remove it from the kettle, and boil down the syrup. Plum preserve may be safely kept in a stone jar. Four quarts of plums will make three quart jars of preserve.