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.
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A sunny and tangy preserve made with blood oranges and golden plums
4 pounds golden plums, washed, pitted and diced
6 blood oranges, washed well
2 cups sugar
2 tbsp lemon juice
Prepare canner, jars and lids. See The Ball Complete Book of Home Preserving for guidance. Lay out a clean towel, along with a small bowl of white vinegar (to wipe off rims) and your canning supplies on a clean counter.
Place a small plate into your freezer.
Use a vegetable peeler to peel off the thinnest layers from the blood oranges and then slice them in very thin slivers.
Peel the oranges and segment them. As much as possible, remove the membranes from the segments.
Dice the plums into 1/2" to 1" cubes
Put plums, orange segments and orange peel slivers into jam pot (preserving pan) along with sugar.
Bring to a simmer, stirring frequently, for 10 minutes.
Pour the mixture into a mesh colander over a pot, stirring gently to drain off any liquid into the pot.
Return the liquid to heat and bring to a boil over high heat. Boil while stirring frequently until liquid is thickened and reduced, which should take about 10 minutes
Add the fruit back to the pot, along with the lemon juice, and bring mixture to a simmer, stirring frequently until preserves pass the 'freezer test'
(Freezer Test: Dollop a small amount of preserves on chilled plate, and put it in the freezing compartment of a refrigerator for a few minutes. If, after a few minutes when you push on the dollop with your finger, it wrinkles a bit, it should be done. During this test, the rest of the jelly mixture should be removed from the heat.)
Remove from heat.
Spoon your jam into hot jars, leaving 1/4 inch headspace if using Ball/Kerr or Hexagon jars or 1/2 inch if using Weck jars
Remove air bubbles and wipe the rim with white vinegar.
Center lid on jar and screw band down until resistance is met, then increase to fingertip tight. Or, if using Weck Jar, place rubber gasket, glass lid and metal clips on the jar.
Place jars in canner, making sure they are completely covered with water by at least one inch.
Cover pot and bring to a boil
Boil for 10 full minutes, or adjust for altitude via Ball Complete Book of Home Preserving. The time to bring your pot to a boil should not be counted in the minute boil time.
Turn heat off, remove lid and let sit for 5 minutes
Remove your jars from the pot and let them sit, undisturbed for 24 hours. Your Ball/Kerr jar lid centers should pop down when sealed and the orange tab on the Weck jars will slightly curve down.
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