RED PLUM PRESERVES RECIPES

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PEAR PRESERVES RECIPE: HOW TO MAKE IT - TASTE OF HOME



Pear Preserves Recipe: How to Make It - Taste of Home image

In the fall we would go to our farm and pick pears and apples. Then we'd build a campfire and roast hot dogs. Later we'd all get together and make big batches of these tasty preserves. —Tammy Watkins, Greentop, Missouri

Provided by Taste of Home

Total Time 02 hours 10 minutes

Prep Time 02 hours 00 minutes

Cook Time 10 minutes

Yield 7 half-pints.

Number Of Ingredients 4

16 cups peeled, sliced fresh pears (about 16 medium)
4 cups sugar
2 cups water
3 tablespoons lemon juice

Steps:

  • In a stockpot, combine pears, sugar, water and lemon juice; bring to a boil. Cook, uncovered, 1-1/2 to 2 hours or until mixture reaches a thick, spreadable consistency. , Remove from heat. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts : Calories 79 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 1mg sodium, CarbohydrateContent 21g carbohydrate (18g sugars, FiberContent 1g fiber), ProteinContent 0 protein.

PLUM CHUTNEY RECIPE | BBC GOOD FOOD



Plum chutney recipe | BBC Good Food image

Make-ahead this rich plum chutney for special occasions or simply enjoy al fresco with your favourite cold cuts. Flavour with spices such as cumin, paprika and ginger.

Provided by Mary Cadogan

Categories     Condiment, Snack

Total Time 1 hours 10 minutes

Prep Time 30 minutes

Cook Time 40 minutes

Yield Makes about 2kg/4lb 8oz

Number Of Ingredients 10

1kg plum, halved, stoned and finely chopped
3 onions, finely chopped
100g dried cranberries or raisins, roughly chopped with an oiled knife
1 tbsp finely grated ginger
1 tbsp black mustard seed
1 tbsp ground cumin
1 tbsp paprika
1 tsp chilli flakes
400ml red wine vinegar
500g light muscovado sugar

Steps:

  • Put all the ingredients, except the sugar, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.
  • Stir in the sugar plus 2 tsp salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.
  • Pot into sterilised jars (see Know-how, below), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark place.

Nutrition Facts : Calories 39 calories, CarbohydrateContent 9 grams carbohydrates, SugarContent 9 grams sugar, SodiumContent 0.13 milligram of sodium

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