Plums are naturally fairly sour but the honey and sugar make them wonderfully sweet.
Makes 2 x 1 litre jars of Plum preserve
• 900 g red plums
• 800 g (1 000 ml) sugar
• 500 ml honey
• 125 ml water
• 2 cinnamon sticks
Tightly pack plums into 2 sterilised jars. Put remaining ingredients in a saucepan and heat slowly, stirring until sugar has dissolved completely. Fill jars to the top with hot syrup and close tightly. Put them in a saucepan large enough so they can stand upright. Cover jars with water. Cover saucepan and bring to the boil. Reduce heat and simmer for 20 minutes. Remove from heat and remove jars with tongs. Set aside to cool.
Preserving food was an everyday task before fridges became commonplace. I still remember the jars of guavas and quinces lining my grandmother’s pantry shelves. My method of preserving is similar to hers, but ingredients such as blueberries and chillies are new
How to sterilise jars for Plum preserve
Put a clean tea towel in the bottom of a large saucepan. Fill the pan with water and bring to the boil. Put jars and lids in the water and boil for 5 minutes. Remove jars and lids with thongs and leave upside down on a wire rack to dry. Fill air-dried jars with the preserved product. Remember, jars must be kept in the fridge after they have been opened
Edition SARIE FOOD April / May 2014 | Story Perfectly preserved | Recipe Plum Preserve