I have been trying to recreate the Damson Plum Preserves from my childhood. When I spotted Italian Prune Plums in our local grocery store I knew I had to try them in jam. Using the recipe below, I prepared the jam and put it into my freezer for later use. I will be making this jam every year! Though I used this jam as a freezer recipe it can also be processed in a boiling water bath – 5 minutes for 1000 ft in elevation and under and 10 minutes for 1000 ft. in elevation and over.
Plum Preserves Yield: 8 cups
- 2 quarts chopped plums(about 4 pounds)
- 6 cups sugar
- 1 1/2 cups water
- 1/4 cup lemon juice
Combine all ingredients. Bring slowly to a boil, stirring occasionally until sugar dissolves. Cook rapidly to jelly point, about 20 minutes. Process in a boiling water bath.
I have been trying to find the jam and preserves that my gramma made ,it was made from wild plums from Modoc county ca. Have yu heard of it. So lovely it was a dark golden in color and quite tart, the preserves had walnuts in them as well. I know the plumbs were gathered in the wild, but even if some thing would come close,I’ve ordered from places in Modoc county before but not the same. Help please
Have you checked all of the Ball Blue Books? They have quite a variety of preserve recipes.