Fresh Plums from Yakima Valley.
Measuring out the cut up fruit.
One of my favorite canning books. Every recipe comes out perfectly.
Adding sugar to the fruit to macerate for a while before the cook down.
Prepping the lids.
Prepping the jars.
Prepping the liquid pectin. I NEVER use the dried stuff.
Starting the cook down.
Starting to turn color during the cook down.
The finished product yielded 12 half pints of chunky plum preservers. Not only does this taste fantastic, the color is beautiful in the jars as well.
1 comment:
I made peach jam this week and it didn't set up. I've NEVER had my peach set up. Is it because I used the powdered stuff? I've not ever seen the liquid pectin in stores before. I always have success with strawberry, raspberry, blueberry, apricot, etc., but just not peach. What do you suggest. BTW, the plum preserves look fabulous!
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