Plum-Vanilla Preserves

Total Time:
2 hr 5 min
1 hr 20 min
45 min

4 8-ounce jars

  • 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)
  • 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.

  • Photograph by Charles Masters

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    This recipe is featured in:

    Canning, Pickling and Preserves 101