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    Home > Blog > Seasonal > Black Plum Preserves

    Black Plum Preserves

    by Jenny Park · Published: Sep 16, 2013 · Modified: Aug 12, 2020

    Jump to Recipe

    An open jar of black plum preserve next to a spoonful on a wooden cutting board.

    A wooden cutting board with halved fresh black plums and a knife.
    You guys are so nice. I can’t even being to tell you how much I appreciate all your nice comments about my senior cat. I love you guys! This weekend I spent a lot of time cuddling and loving on my cat. I also did some retail therapy, which included some handmade shoes and amazing new plates to add to my collection. I also spent a lot of time watching master chef and repeating the cute little kid at the end that says “one potato two potato.” So that was fun. I also went to the farmers market and bought too much stuff like I do every weekend. I always think I will eat more than I actually do. My eyes are way bigger than my stomach apparently. I hate wasting food, which is why we made this simple little recipe from Black Plum Preserves. Two ingredients, no pectin, and lots of deliciousness. We are probably going to post another recipe using this Black Plum Preserves. Yum.

    Hope you all had a great weekend, and enjoy this Black Plum Preserves recipe!

    More jam / butter recipes you might like: 

    Simple Blackberry Jam recipe.
    Simple Blackberry Jam
    A recipe for Bacon Jam.
    Boozy Bacon Jam
    A recipe for Sweet Pumpkin Butter.
    Sweet Pumpkin Butter
    A pan of black plum preserve with a wooden spoon and fresh halved black plums.

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    An open jar of black plum preserve next to a spoonful on a wooden cutting board.

    Black Plum Preserves

    5 from 1 vote
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 10 minutes mins
    Cook Time: 3 hours hrs
    Resting Time: 2 hours hrs 30 minutes mins
    Servings: 64

      INGREDIENTS  

    • 4 pounds black plums, pitted and quartered
    • ¾ cup plus 1 tablespoon superfine sugar granulated is fine

      INSTRUCTIONS  

    • Place plums into a large pot. Sprinkle sugar over plums and toss together.
    • Allow mixture to sit for about 1 hour, to allow the juices to release.
    • Place pot over medium-high heat and bring to a boil.
    • Lower heat to medium-low and allow mixture to simmer for 1 hour, stirring occasionally.
    • Remove from heat and allow to cool for 30 to 45 minutes.
    • Repeat steps 3 through 5 two more times.
    • Allow mixture to cool before pouring into sterilized jars and canning.

      NOTES  

    • *Makes about 1 quart
    • 1 serving = 1 tablespoon
    Calories: 22kcal Carbohydrates: 6g Protein: 1g Fat: 1g Saturated Fat: 1g Sodium: 1mg Potassium: 45mg Fiber: 1g Sugar: 5g Vitamin A: 98IU Vitamin C: 3mg Calcium: 2mg Iron: 1mg

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    September 16, 2013 / 25 Comments

    About Jenny Park

    Jenny Park is half of Spoon Fork Bacon. She is also a food stylist and recipe developer. One of her favorite foods is donuts. #sfbJENNY

    Previous Post: < Previous Post Big Veg Quinoa Burger
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    Reader Interactions

    September 16, 2013 / 25 Comments

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    1. Susan

      June 26, 2021 at 11:38 am

      Is the 4 lb of black plumb the weight of the fruit after it’s cleaned and has no pit and it’s quartered. Sorry to sound stupid but I used pectin the last time I made about 120 lbs of black splendor plum jam it took me three years to eag it. Sharing some with friends. But I had to boil it 4 times adding more pectin and sugar. After the 4th time you could have stood a spoon upright in it but it relaxed in time it was normal jam. Perfecto. But I have been too ill to make any. Still too ill. I don’t know how hubby and I are going to make 20 lbs of this jam without help. So help. What we did before was chop up the fruit in my blender. Not sure that was a good idea but the consistency was perfect. It may have interfered with the process. So any suggestions. To make this go easily and quickly. I don’t have scales do I need to go to Walmart and buy a pair which are best a picture is best.

      Reply
    2. Jacqueline Jones.

      June 06, 2017 at 3:16 am

      Hi there,
      Does that mean 3/4 quarters or 3 to 4 cups + how much granulated sugar?. Thank You, looking forward to Making as so many plums & don’t like to wasr anything……

      Reply
    3. Mark Monroe

      August 29, 2016 at 8:52 am

      If any of you are still around… should the pot be covered or uncovered when the preserves are simmering? Are we after evaporation, a chemical reaction, or both? Thanks…

      Reply
      • Jenny Park

        August 29, 2016 at 11:31 am

        It is simmered uncovered :)

        Reply
    4. Adrienne

      June 14, 2014 at 9:21 pm

      Sounds delicious! I’m new to canning and I’m still learning the ropes. How long does the jam last? (unopened and opened) Thanks :)

      Reply
    5. Rebecca

      October 03, 2013 at 5:14 pm

      We have a few of their knives and LOVE them. They are also super nice if you ever have a chance to stop in and chat with them in Jackson Hole.

      Reply
    6. Ruthy @ Omeletta

      September 27, 2013 at 12:15 pm

      These preserves looks excellent!! And I hear you on the knives- getting a newly sharpened knife back in my hands is always like opening Pandora’s box for me :)

      Reply
    7. Ann

      September 25, 2013 at 8:52 am

      Sounds good and it’s plumseason. So you don’t peel the fruit or put it through a food mill? what happens to the skins? Not too tough textured or is that why you cook it down three times?

      Reply
    8. Jack

      September 23, 2013 at 5:57 pm

      I’m going to try this tonight. I think you just saved me from eating an entire bag of plums all at once! This’ll force me to pace myself. Mostly.

      Reply
      • Jenny Park

        September 23, 2013 at 6:47 pm

        Lol…be careful. I was spooning this stuff into my mouth after it was made and before I canned it…just sayin’ ;)

        Reply
    9. Beth

      September 18, 2013 at 5:49 pm

      Plum jam is probably my favorite jam ever. I especially love it when made with sour plums. YUM!

      Reply
    10. Sherry

      September 17, 2013 at 11:54 am

      Can I use peeled plums in this recipe?

      Reply
      • Jenny Park

        September 17, 2013 at 5:26 pm

        Definitely! you can also chop up your fruit more for a more “jammy” texture…or leave them quartered for a chunkier (preserve) consistency!

        Reply
        • Sherry

          September 19, 2013 at 9:42 am

          Thanks so much! Making mine today!

          Reply
    11. Michelle

      September 17, 2013 at 5:12 am

      I made my first batch! Delish! I lvoe it, not too sweet. I added about 2T of Grand Mariner and 1T ov vanilla bean paste. Cheers to you for this recipe! Any more jams that don’t require pectin? I’d love it! I plan to stock my pantry with these holiday gifts, adn the fall temps mean simmering for hours on the stove is actually a pleasure. Thanks so much!

      Reply
      • Jenny Park

        September 17, 2013 at 5:24 pm

        Yay, so glad you like it! Gooseberries, quince and red currants are all high pectin fruits, so require no additional help…you can also use these fruits in combination with a low pectin fruit, i.e., strawberries, raspberries and still be able to get away with not having to use store bought pectin/gelatin. Good luck!

        Reply
    12. Maura - YLT

      September 16, 2013 at 11:15 pm

      Wow love the deep colour :)

      Reply
    13. Sarah | The Sugar Hit

      September 16, 2013 at 6:06 pm

      What a gorgeous soft set preserve. Plum jam is one of my favourites.

      Reply
    14. debwat7357@gmail.com

      September 16, 2013 at 1:09 pm

      you are going to love their knife…i have used them for 9 years or so…i have many..if you cook alot…get the little one for root veggies…i just got back from the store and i’m gonna make plum jam tomorrow….thanks for your great blog….you have a great eye and heart in what you do…..

      Reply
    15. Michelle

      September 16, 2013 at 12:58 pm

      Looks great! I have plums…can I add vanilla paste as well?

      Reply
      • Jenny Park

        September 16, 2013 at 1:43 pm

        Totally!

        Reply
    16. Brittany

      September 16, 2013 at 9:30 am

      Interesting method! I feel like I didn’t get enough plums in this summer, and this sounds like a delicious way to remedy that. :)

      Reply
    17. mimi

      September 16, 2013 at 9:26 am

      Absolutely beautiful jam.

      Reply
    18. Quyen

      September 16, 2013 at 8:25 am

      Wow, no gelatin needed! Easy. I’ve made jams with a bit of apples in it because it has natural pectin-like qualities.

      Reply
    19. Belinda @themoonblushbaker

      September 16, 2013 at 7:11 am

      Wow so easy! I might have to give my plums new life in this recipe.
      A little TLC once in while is good for the soul just like making preserves!

      Reply

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