Cherry Plum Preserves: A Taste of Summer Sunshine

The late summer sun, slanting through the orchard, illuminating dust motes dancing in the air – that’s the memory that floods back with the first taste of these Cherry Plum Preserves. My grandmother, her hands stained crimson from the day’s harvest, would always set aside a portion of her bounty for this specific combination. The slight tartness of the plums, mellowed by the sweet, deep flavor of the cherries, transformed into a jewel-toned spread that captured the very essence of those warm, bountiful days. Every jar was a little time capsule, a reminder of family and simpler times.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Servings: Variable, depends on jar size
• Yields: Approximately 6 half-pint jars
• Dietary Type: Vegetarian, Gluten-Free

Ingredients

• 3 tablespoons pectin
• 1 lb plum, seeds removed and quickly pulsed to puree but left chunky
• 1 lb frozen cherries, defrosted
• 1 teaspoon butter
• 1 tablespoon lemon juice
• 1 tablespoon vanilla sugar (or substitute 1 tablespoon granulated sugar + 1/2 teaspoon vanilla extract)
• Granulated sugar, amount determined during cooking process (see instructions)

Equipment Needed

• Jam & Jelly Maker (e.g., Ball Jam & Jelly Maker) or large, heavy-bottomed pot
• Sterilized Jars (half-pint or pint) with lids and rings
• Water Bath Canner (large pot with rack)
• Jar Lifter
• Ladle
• Measuring cups and spoons
• Small saucepan (for sterilizing lids)

Instructions

1. Begin by preparing your jars. Wash jars, lids, and rings in hot, soapy water. Rinse well. To sterilize the jars, place them in a large pot of boiling water for 10 minutes. Keep the jars hot until ready to fill. You can also sterilize the jars in a dishwasher with a sterilization cycle.
2. Prepare the lids. Place the lids in a small saucepan and cover with water. Bring to a simmer over medium heat, then reduce heat to low and keep warm until ready to use. Do not boil.
3. If using a Jam & Jelly Maker: place pectin in the bottom of the jam & jelly maker. Then, top with the plum puree, defrosted cherries, butter, and lemon juice.
4. If using a Stovetop Method: In a large, heavy-bottomed pot, combine pectin, plum puree, defrosted cherries, butter, and lemon juice.
5. If using the Jam & Jelly Maker, set for jam, then enter. If using a Stovetop Method: Bring mixture to a full rolling boil over medium-high heat, stirring constantly.
6. Using a Jam & Jelly Maker, wait 4 minutes. The machine will beep. Gradually add the necessary amount of granulated sugar. Then, place the lid on the machine.
7. If using a Stovetop Method: Cook for 1 minute, stirring constantly. To check for the “set”, place a small spoonful of jam on a chilled plate and let it sit for about 30 seconds. If it wrinkles when you push it with your finger, it is ready. If not, continue cooking for another minute and test again.
8. If using the Jam & Jelly Maker, when the cycle is done, press cancel and unplug appliance.
9. For the water bath canning process: Fill the sterilized jars, leaving 1/4 inch headspace. Headspace is the distance between the top of the jam and the lid.
10. Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips. This ensures a good seal.
11. Place the sterilized lids on the jars, then screw on the rings until finger-tight (not too tight!).
12. Place the filled jars into a hot water bath canner. The water should cover the jars by at least 1 inch. If necessary, add more boiling water.
13. Bring the water to a rolling boil. Once boiling, process the jars for 10 minutes. Adjust processing time for altitude. Increase processing time by 5 minutes for every 1,000 feet above sea level.
14. After 10 minutes, turn off the heat and let the jars sit in the hot water for 5 minutes. This helps prevent siphoning (loss of liquid from the jars).
15. Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool. Avoid placing them directly on a cold countertop, as this could cause them to crack.
16. Let the jars cool completely for 12-24 hours. As the jars cool, you should hear a popping sound, indicating that the lids have sealed properly.
17. After 12-24 hours, check the seals. Press down on the center of each lid. If the lid doesn’t flex or pop up, it is sealed. If a lid flexes, it is not sealed and should be refrigerated immediately and used within 3 months.
18. Store sealed jars in a cool, dark place for up to 1 year.

Expert Tips & Tricks

• Fruit Quality: Use the freshest, highest quality fruit possible. Slightly underripe plums will have more pectin and help the jam set better.
• Sugar Adjustment: The amount of sugar needed will depend on the sweetness of the fruit. Taste the mixture before adding sugar and adjust accordingly. Add sugar gradually, tasting as you go.
• Pectin Type: Different pectins require different amounts of sugar. Be sure to follow the instructions on your pectin package.
• Foam Removal: A layer of foam may form on top of the jam during cooking. Skim off the foam with a spoon before ladling the jam into the jars. A little butter added to the mix at the beginning helps prevent foaming.
• Jar Warming: Warm jars are essential to prevent cracking when filled with hot jam.
• Headspace: Accurate headspace is crucial for proper sealing.
• Sealing Issues: If you have jars that don’t seal, you can reprocess them within 24 hours using new lids.

Serving & Storage Suggestions

Serve Cherry Plum Preserves on toast, biscuits, scones, or English muffins. They are also delicious as a topping for yogurt, ice cream, or oatmeal. Use them as a filling for pastries or cakes, or as a glaze for roasted meats. Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 months. Unsealed jars should be refrigerated immediately and used within 3 months.

Nutritional Information

(Estimated, per tablespoon)

Nutrient	Amount per Serving	% Daily Value
Calories	50 kcal	3%
Total Fat	0g	0%
Saturated Fat	0g	0%
Cholesterol	0mg	0%
Sodium	1mg	0%
Total Carbohydrate	13g	5%
Dietary Fiber	0.5g	2%
Sugars	12g	N/A
Protein	0g	0%

Variations & Substitutions

• Spice it Up: Add a pinch of ground cinnamon, nutmeg, or cloves for a warm, spiced flavor.
• Citrus Zest: Grate the zest of one lemon or orange into the mixture for a brighter, more complex flavor.
• Almond Extract: Add a few drops of almond extract for a subtle almond flavor.
• Stone Fruit Medley: Combine plums and cherries with other stone fruits like peaches, nectarines, or apricots.
• Low-Sugar Option: Use a low-sugar pectin and reduce the amount of granulated sugar. Follow the instructions on the pectin package. You can also use a sugar substitute, but be aware that it may affect the taste and texture of the jam.

FAQs (Frequently Asked Questions)

Q: Can I use fresh cherries instead of frozen?
A: Yes, you can use fresh cherries. Be sure to pit them first. You may need to adjust the cooking time slightly, as fresh cherries may release more liquid than frozen.

Q: Why is butter added to the jam?
A: A small amount of butter helps to reduce foaming during cooking and can also contribute to a smoother texture. It’s entirely optional, though.

Q: What if my jam doesn’t set properly?
A: If your jam doesn’t set, you can try re-cooking it. Add 1 tablespoon of lemon juice and 1 tablespoon of pectin to the pot and bring it back to a boil. Cook for a few more minutes and test for set again.

Q: How long will the preserves last?
A: Properly sealed jars of Cherry Plum Preserves will last for up to 1 year in a cool, dark place. Once opened, refrigerate and use within 3 months.

Q: Do I need to adjust the processing time for high altitude?
A: Yes, you need to increase the processing time for high altitude. Increase processing time by 5 minutes for every 1,000 feet above sea level.

Final Thoughts

I hope this recipe for Cherry Plum Preserves inspires you to capture the flavors of summer and create your own little jars of sunshine. Don’t be afraid to experiment with different variations and substitutions to make it your own. Share your creations with friends and family, and let me know what you think! Consider serving these preserves with a slice of freshly baked sourdough bread and a cup of strong black tea for the perfect afternoon treat. Happy preserving!