pluot preserves…times two

My friend Kim is canner/preservist extraordinaire.  When she does any tinkering with recipes while she is preserving she uses the National Center for Home Food Preservation’s website here.

So last week, when I had an excess of pluots filling up my refrigerator, I decided I would make preserves. (Click here if unfamiliar with pluots)

Following my friend Kim’s advice I went to the NCHFP’s site.  I found a plum preserve recipe and decided I’d make two varieties…except with pluots.

Presently, thyme and cinnamon basil are growing abundantly in my garden so I plunked those herbs into the two separate pots of preserves I had boiling on the stove.

Below are images and the recipe.  As always…enjoy!

 

Slice the pluot gems…

 

 

Measure approximately 4.5 cups.

 

Put in a large amount of sugar in a large, wide, stainless steel stock pot and boil…

 

Make sure the deliousness doesn’t boil over and when it reaches a gooey consistency do  a refridgerator test.  (see below)

 

Place in herb, infuse the preserves for 5 minutes, then scrape into pints and hot water bath for 10 minutes.

 

And while waiting, lick the pot dry!

There you have it gang!  Below is the recipe.

\

Pluot Preserves with Thyme or Cinnamon Basil

makes about 5 half-pint jars

 

5 cups pitted and sliced pluots

4 cups sugar

1 cup of water

2-3 sprigs of cinnamon basil or thyme (you choose) 

 

Sterilize your canning jars.

Put 3 spoons in the freezer at least 30 minutes prior to finishing your preserves so you can test the preserve’s consistency.

Combine all ingredients EXCEPT for the herbs.

Bring slowly to boiling, stirring until sugar dissolves. Boil rapidly over high heat, about 15 minutes.  NOTE:  Make sure your pot is tall enough so you don’t boil over a syrupy mess.

Stir frequently to prevent sticking or burning.

When reached a jammy consistency spoon some of the preserves on one of the spoons and put back in freezer for a minute or two to see how the preserves gel.

If after allotted time, the preserves are at desired consistency remove from heat, add herbs and let steep for 3-5 minutes.

Then remove herbs, bring back to a boil for one minute.

Now pour hot preserves into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel, pop on the lids and screw on the two-piece metal canning rings.

Process in a boiling water bath for ten minutes or use this method following the Blue Chair Jam Cookbook which is what I did.  NOTE:  The Blue Chair method is controversial so don’t use it if you are leery about the oven cannings safety.

Remove from canner or oven and wait for the little beauties to pop!

Store in a dark cool place and eat with toast, chicken, wild fowl or pork!

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