Classic plum preserves from Foolproof Preserving: A Guide to Small Batch Jams, Jellies, Pickles, Condiments, and More (page 64) by America's Test Kitchen Editors

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Notes about this recipe

  • Aggie92 on September 26, 2016

    Love, love, love this recipe. I am fairly new to jam making and this could not have been easier. I used Italian plum from my overabundant backyard tree. If I weighed the plums before pitting and chopping I got 4 half pint jars of jam and if I just went by the 8 cups of chopped fruit I got 5 half pints. Either way the jam was fantastic. I also experimented a little and made Plum-Amaretto Preserves by stirring in 1/4 cup of Amaretto right before spooning into the jars. And I made Plum-Orange Preserves by adding 1 Tablespoon of finely grated orange zest before cooking. Both variations are delicious.

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