Plum Preserve Recipe

A lot of you have asked me about preserve, ever since I used it one of my recipes. That was strawberry. Since plums are in season, I am sharing a perfect plum preserve recipe.

For more such recipes, subscribe & check out my channel:  https://goo.gl/XBwLLc

So, what is the difference between preserve and jam? For me the basic difference is the taste. You can add less amount of sweetener (sugar) to the preserve as per your taste. The preserve may not be as thick as the jam. I also like to make sure that I get some chunks of the fruit in it. It’s the fruit that is being preserved after all!

I always have a small jar of preserve lying in the fridge. Add it to a dessert or to a smoothie or to a curry and make a difference.

PLUM PRESERVE RECIPE

Ingredients:

Plums (Ripe or Over Ripe) – 15 to 16 (small sized)

Superfine or Castor Sugar – ¾  to 1 cup

Salt – ½ tsp

Cinnamon stick – 1

Method:

1.    Wash and clean the plums. The skin will be cooked too.

2.    Deseed or pit the plums and cut into quarters. Put them in a broad pan and spread them out evenly.

3.    Sprinkle ½ cup of sugar evenly over the fruit pieces. Put the pan on a stove on low heat.

4.    Once the sugar melts slightly, mix it up with a spatula. Add in the salt and a stick of cinnamon.

5.    Cook on low heat stirring from time to time. At first there will be a lot of liquid in the pan.

6.    Once the liquid starts boiling, give it a taste. Add in the rest of the sugar or more if you want it sweeter. The amount of sugar to be added depends on the taste of the fruit and how sweet you like your preserve. (I like it to taste more like the fruit and less sweet.)

7.    Keep an eye on the pan as the preserve starts reducing.  Stir it continuously and maintain the heat at low to medium.

8.    When all the liquid has evaporated, it will start to resemble a chutney. That’s when you must take it off the heat. Put it on a wire rack to cool completely.

9.    Pour it into a clean or sterilized jar, cover it with a lid and store it in the fridge. It will stay good for 4 to 5 months!

© Rinki’s Kitchen