I went to the grocery store and found a great price on Plums. These are white plums meaning that the flesh inside is white rather than the pink or dark purple. I wanted to make a batch of plum preserve that was different than the black plum I had done a few months prior. I bought 3 lbs and used my previous fruit preserve recipe for canning.
- 5 cups plums, peeled, pitted and diced
- 4 cups sugar
- 1 cup water
- Combine all ingredients in a large saucepot. Bring to a boil, stirring until sugar dissolves. Cook rapidly almost to gelling point. As mixture thickens, stir frequently to prevent sticking.
- Cooking to 220 degrees will be perfect consistency. Ladle into hot jars, leaving 1/4 inch head space. Adjust two-piece lid caps. Process 10 minutes at a full boil in a boiling water canner.