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| Plum Preserves |
At the peak of summer, local farmers
markets are bursting with colorful fruits and vegetables. I bought two different
kinds of plums. One had deep purple skin, yellowish meat inside. It was very juicy and
sweet. The other kind had greenish skin and bright red meat inside. As mouth
watering as it looked, it was very tart. I thought it would make great
preserves, and it did indeed!
This is good with cream cheese over
toast, but, you can also use it over ice cream or cakes as you would use raspberry
sauce. Recipe calls for 2 cups of sugar, however, depending on how tart the fruit is,
you may need to add more sugar.
Ingredients:
- 1 lb plums
- 2 cups sugar
- 1 teaspoon lemon juice
Directions:
Wash plums, remove pits and cut each
one into slices. Place plums in a bowl. Pour sugar over them. Leave for about 4
hours or overnight (in the refrigerator). Plums will release their juices,
forming a syrup. Place plums with the syrup in a pot. Add lemon juice and bring
to a boil over medium heat. When it starts to boil, reduce heat to low and let
it simmer. Remove any foam that might form on the top with a spoon. Take a
small spoonful of the cooking mixture, place on a plate, let it cool and taste
to see if it is sweet enough. Add sugar if necessary, stir gently. Cook until plums
are translucent and the syrup thickens, about 20-30 minutes. Skins of plums
will be floating in the sauce. Let the preserves cool to room temperature.
Place in a food processor or a blender. Blend for a few seconds until the plum
skins are blended into the sauce forming a fairly smooth texture. Pour preserves
in glass jars and keep in the refrigerator.
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| Plums |
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| Sugar poured over sliced plums |
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| Plums start releasing their juices |
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| Plums in syrup formed by sugar & released juices |
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| Plum preserves |
Afiyet Olsun! Bon Appetit!
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