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Plum Preserves


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Plum Preserves

  • 1 1/2 cups sugar
  • 2 1/2 cups water
  • 6 medium cored, pared, hard, ripe pears, cut in halves or quarters (about 2 lbs)
  • 1 1/2 cups sugar
  • 1 thinly sliced lemon

Yield: About 5 half-pint jars

Please read Using Pressure Canners and Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

Combine all ingredients. Bring slowly to boiling, stirring until sugar dissolves. Boil rapidly over high heat, about 15 minutes, almost to the jellying point (which is 8F above the boiling point of water, or 220F at sea level). Stir frequently to prevent sticking or burning. Pour hot preserves into hot jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Plum Preserves in a boiling water canner.
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15



Preserves

  • Making Preserves
  • Fig Preserves
  • Pear Preserves
  • Plum Preserves
  • Strawberry Preserves
  • Watermelon Rind Preserves


  • Reprinted with permission of the University of Georgia. B. Nummer. 2002. Resources for Making Jellied Fruit Problems. Athens, GA: The University of Georgia, Cooperative Extension Service.

    These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
    From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.