July 27, 2014
Categories: Plum/Prunes, Pacific Northwest, Canning/Preserving, Fat Free Gluten-Free, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Spices, more
"Adapted from From Our Grandmothers' Kitchens, submitted by Leah Heidman of Colville, Washington. This recipe can be canned. To can, pour into sanitized 1-cup jars and process in boiling water bath, 5 minutes for elevations up to 1000 feet, 10 minutes for elevations from 1001 to 6000 feet, 15 minutes for higher elevations. Yield 12 cups"
- Serving Size: 1 (347.3 g)
- Calories 557
- Total Fat - 0.6 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 584.3 mg
- Total Carbohydrate - 138.3 g
- Dietary Fiber - 3 g
- Sugars - 130.8 g
- Protein - 2.2 g
- Calcium - 19.5 mg
- Iron - 0.2 mg
- Vitamin C - 23.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Place plums and water in a Dutch oven or large pot.
Cook over medium-high heat, stirring occasionally, until plums are softened and release their liquid, about 15 minutes.
Simmer until plums are very soft and beginning to disintegrate, about 30 minutes.
Mash until mostly smooth, then stir in remaining ingredients.
Simmer, stirring often, until thickened to jamlike consistency, 1 1/2-2 hours.
Cool and refrigerate.
This will keep in the refrigerator for about a month. Please see description if you wish to can.
- 12 1-cup jars if canning recipe.
- Canning equipment, if canning.