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.
Pop on over here for a complete discussion on Jam Making Basics. This Jam Making Basics post discusses the basic ingredients for all jellied fruit and why they are important, basic equipment, and the differences between Jam, Jelly, Preserves, Conserves, and Marmalade.
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Tools and Equipment I Use For Canning:
- Kilner Jam Pan
- Canning Utensil Set
- Stainless Steel Funnel with Strainer
- Weck Jars or Ball/Kerr jars or small Hexagon Jars
- If using Weck Jars, you might want a Weck Jar Lifter
The Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double-check myself against the Ball Book…that whole botulism thing. If you are new to canning, it should be your very first purchase. My cookbook library inventory recently expanded with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes!
- 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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- AmazonBasics Julienne Y-Peeler with Protective Cover, Soft Grip Handle, Grey and Green
- Ball (2 Packs) Wide Mouth Half Pin Mason Pint Jars-8oz-4 Per Box-Total 8, 8 oz Jars, GREEN
- The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes
- Roots & Branches VKP1002 Home Canning Jar Lifter, Securely Grips, Red
- NORPRO 591 Canning Bubble Popper/Measurer, Green
- New Norpro 606 Magnetic Canning Jar Lid Wand Lifter Removing Tool Sale
- Küchenprofi 18/10 Stainless Steel Funnel with Filter
- Kitchencraft Home Made Stainless Steel Maslin Pan With Handle, 9 Litre
- Ball Complete Book of Home Preserving
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.
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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