Blood Orange and Plum Preserves combines tart, fresh plum with beautiful and sunny blood oranges for a delightful burst of sunshine on your toast or biscuit.
Are you yearning for a little sunshine about now? I know I am.
I have been mulling on making some sort of preserves with blood oranges for several months, mostly to see how beautiful the preserves would be with the gorgeous rich hues of the oranges. Of course, marmalades are always an option, but I was looking for a simpler jam. I do love marmalades, but they are a good bit of work and I was looking for easy.
I decided to go the route of a subtle golden plum jam with added blood oranges for the sunny flavor.
Look at how well all these beautiful colors play together!
I cooked my blood orange and plum preserves gently, wanting to preserve the fresh flavor of both the plums and oranges. Without added pectin, this gentle processing results in more of a loose spreadable fruit as opposed to a firmer jelly.
If you are new to canning, then I highly recommend The Ball Book of Canning and Preserving. I’ve been canning for years and I still refer to it regularly to make sure I am canning safely. A basic canning set is also very handy. I am not a collector of unnecessary tools, but the tools in these kits are really very necessary for canning. You’d have a hard time pouring the jam neatly into the jars and lifting the jars out of boiling water without some of the tools in a canning kit.
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Tools and Equipment I Use For Canning:
Nutrition Information: Yield: 42 ounces Serving Size: 1 ounce
Amount Per Serving: Calories: 67Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 17gFiber: 1gSugar: 16gProtein: 0g
The resulting Blood Orange and Plum preserves is a delightfully sunny spread on a piece of Alexandra’s Quinoa and Flax Toasting Bread, which I started baking as soon as I started making the preserve.
Looking for some other canning and preserving recipes?
If you are keen on making Blood Orange and Plum Preserves in your kitchen, then bookmark this page or pin this image for your future reference.
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