| Level: | Intermediate |
| Total: | 2 hr 5 min |
| Prep: | 1 hr 20 min |
| Cook: | 45 min |
| Yield: | 4 8-ounce jars |
Ingredients
- 1 1/2 pounds firm-ripe plums, cut into 1-inch pieces (with skin)
- 2 1/4 cups sugar
- 2 vanilla beans, split lengthwise and halved crosswise
- 4 small cinnamon sticks
- 1 lemon
- 1 1/2 pounds firm-ripe plumcots or apricots, cut into 1-inch pieces (with skin)
Instructions
- Start with our step-by-step canning how-to.
- Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
- Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
- Meanwhile, sterilize four 8-ounce canning jars and lids.
- Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
- Fill the jars with the plum mixture, leaving 1/2 inch headspace, then seal and process.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 611 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 154 g |
| Dietary Fiber | 7 g |
| Sugar | 146 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 4 mg |
Reviews
Going to be a family tradition!
I’m making this recipe for the third time in 4 years. I love it and always look forward to the time when plums and plumcots are in season to make it! Of course it takes a few hours, but I enjoy the canning process and the preserves taste amazing all year long. I hope to be making this when I have kids and can show them how to do it!
Very tasty, not to sweet, used the large plums but only had small just off the tree small plums instead of the plumcots-turned out very delicious, be patience it takes a while to set depending on your elevation. I am going to make it again with some twists. My family raved about it!
Tangy first, sweet second – the vanilla is a lovely touch… Unfortunately apricots are super-expensive here even in August so I went with all plums. I used vanilla sugar in addition to the vanilla beans because I wasn’t too sure of their age and it wasn’t overpowering. I also removed the vanilla beans, not just the cinnamon sticks. Took a bit longer to process than called for, only because of elevation. Delightful!
This turned out to be the best tasting preserves ever. It is sweet and tangy, with a rich bursting flavor. I used organic evaporated cane juice crystals instead of white sugar, and it turned out perfect. Excellent!
My batch was a little bit runny, but the flavor was great.
This recipe is good but a little tart.