Plum Preserves

I have gone plum crazy. Apples and pumpkins are right around the corner, so you have ample warning. Here is an easy plum preserves proportional recipe. Can be bumped up or down depending on your plum load.

The number inclined pattern people will see that for every 1 pound of fruit, you add 1 cup of sugar. That is the ratio. You also can leave the skins on the plums. So that makes it real easy. Scale your liquid to match the rest of your proportions. You can can (ha) it, or treat it as simple freezer jam and use it up quickly.

PLUM PRESERVES

1.5 lbs. plums, halved and pitted

1.5 c. sugar

1/4 c. water

1/4 c. lemon juice

Add all ingredients to a pot and stir. Keep checking back in on the mixture. It takes some time to cook down and begin gelling. My batch was near an hour since I was keeping it on low heat. You can be real professional and use a thermometer and cook until it reaches the jam territory of 220 degrees F. But I just go by how it drips off a wooden spoon.