CookEat Recipe
Plum Preserve
Smooth plum preserve, preferably made with ripe greengages, sweetened in proportion to the whole fruit.
Method
Steps
Step 1
Gather the ingredients: 1 kg ripe greengage plums, weighed whole before stoning; 600 g caster sugar.
Step 2
Wash and weigh the whole plums before removing their stones. Use 60 g sugar for every 100 g of this original whole-fruit weight. Cut the fruit and discard the stones; do not crack or add their kernels.
Step 3
Put the fruit in a heavy nonreactive saucepan and heat gently until it releases juice. Boil gently for about 5–10 minutes until softened, stirring to prevent sticking, then pass through a sieve or food mill to remove the skins and make a smooth pulp.
Step 4
Return the pulp to the pan with the measured sugar. Stir over gentle heat to dissolve it, then simmer uncovered for about 20–35 minutes, stirring more often as it thickens. A little cooled on a plate should be spreadable and flow only slowly.
Step 5
Transfer to clean small heatproof containers, cool promptly and refrigerate within 2 hours. Keep at 4°C or colder and use within 3 days, or freeze in suitable small containers with expansion space for longer storage. Thaw in the refrigerator. This is a refrigerated or frozen preparation, not a shelf-stable canned product. Discard the entire container if mould, fermentation or other spoilage appears; do not scrape it off or try to rescue it by boiling.
Step 6
Other ripe plum varieties may replace greengages at the same whole-fruit weight and sugar ratio. Their colour, acidity and setting time will differ.
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