Wednesday, July 21, 2010


Rob and I have turned this...

and this...

with the help of these...

into THIS!
...and these!!!!

Rob got the recipe for the pickles out of the Best of 2010 issue of Mississippi Magazine (which I couldn't find online) here is the recipe for the Plum Preserves:

Plum Preserves


  • 4  pounds  plums
  • 4  cups  sugar
  • 2  tablespoons  grated orange rind
  • 3/4  cup  fresh orange juice
  • 1/3  cup  fresh lemon juice
  • 1  (15-ounce) package raisins (I excluded these b/c I don't like raisins)


Cut plums in half. Remove and discard pits.
Bring 2 cups sugar, orange rind, and juices to a full rolling boil in a Dutch oven, stirring constantly, 4 to 5 minutes or until sugar dissolves. Reduce heat, and add remaining 2 cups sugar, plum halves, and raisins; simmer, stirring occasionally, 1 hour and 15 minutes to 1 hour and 30 minutes or until thickened, skimming off any foam.
Pour hot mixture immediately into hot sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
Process in a boiling-water bath 20 minutes.
Note: Store unopened preserves in a cool, dry place up to one year.
Southern Living, JULY 2003

Happy Canning!!!!

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