I’ve thought a lot about leaving the sugar out of a jam recipe and experimenting with honey. Here’s my first try! I’m pleased with the results and think you might be too. These preserves have a much lighter, less potent flavor than one of our most read recipes, plum butter. It makes for a lovely preserve, though, and is perfect for spooning over a hearty wheat bread. I’m grateful for a well-stocked bulk aisle at our grocery store, but this large quantity of honey was still a little pricey. But! The plums were a beautiful gift from nature, so it all balances out, right?
Plum Honey Preserves
Yields 6 half-pints (conveniently one canner load)
5 pounds plums*
2 1/2 c. mild-tasting honey (I chose clover.)
*Weigh plums after they have been sliced and pitted. I used 4 pounds of well-ripened plums and 1 pound of not quite ripe plums. Less ripe fruit contains more pectin than ripened fruit and will help your preserves set. I used large, juicy golden plums.
- Wash, pit, and slice plums.
If your plums are of the clingstone variety, use this technique: slice in quarters around the pit, instead of trying to get the pit cleanly out.
- In a large, heavy pot, add plums and sugar. Stir well.
- Bring to a boil over low heat. Stir often.
- Increase heat to medium-high. Continue to bubble for about one hour. Stir often and check for set. Periodically, skim the stiff froth off the top and discard.
- Test for final set.
Because these are preserves, they will not set as a jam does. You are looking for a good proportion of fruit to wet.
- Pour into hot jars and process for 10 minutes in a hot water bath. (See canning ‘how to’s’ here.)
Too many plums? How lucky! Try these other plum recipes.
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