Tuesday’s Tips — Canning Plums

Authors’ note: We’ve really neglected our Honey in the Kitchen section, but we’re about to remedy that by posting our favorite recipes for canning and preserving some of this season’s bounty. We’ll post them in Tuesday’s Tips from time to time and then archive the recipes in Honey in the Kitchen along with tips for canning and preserving.

Mary Beth: My plum tree is overloaded with fruit and some branches look like they’re ready to snap. Every day I’ve been picking almost-ripe plums to prevent them from ripening on the tree in hopes of keeping the bears away.  So far we haven’t had the pleasure (?!) of their company.

My kitchen counters are filled with beautiful plums and I can’t let all this goodness go to waste, so I’m canning plums this week. Today I packed whole fruit in boiling honey water. It’s something I never tried before, but my interest was piqued when my sister sent me a link to the wonderful Food in Jars blog a few weeks ago. There I found a great recipe for whole plums preserved in honey syrup. I put out a Tweet asking for plum recipes last week and I got a response from Hello_Kitty suggesting the recipe from the same blog.

It turned out to be very easy and it’s good way to get my ever-growing pile of plums a reasonable size, although I’ve been doing a pretty good job myself by eating at least 30 plums a day! These little jewels are perfect size to pop in your mouth — so sweet and delicious.

I wish I could tell you what kind of plums they are, but the tree was here when we moved in so I’m not sure — maybe Italian Plums?  Can anyone identify the variety from my picture? Whatever they are they make a delicious treat.

Whole Plums Preserved in Honey Syrup (Recipe from Food in Jars)

1 1/2 cups of honey
4 cups of water, enough plums to fill four quart jars (I used three of my four quarts)
4 cinnamon sticks, a vanilla bean sliced into four pieces or four star anise bits*

In a medium saucepan, combine the honey and water and bring to a boil.

Bring a canning pot or large stock pot to a boil. Put your lids into a small saucepan and bring to a simmer.

Clean canning jars and pack the plums in as tightly as you can. Insert your cinnamon stick, vanilla bean or star anise. Fill jars with honey syrup, leaving 1/2 inch of headspace.

Wipe rims to remove all traces of any spilled honey syrup, apply lids and tightened rings. Process in a boiling water canner for 25 minutes (start timing when the pot returns to a boil after the jars have been placed inside).**

When processing time is up, remove the jars to a cutting board or towel-lined countertop (as they cool and seal, they might spit out a bit of sticky syrup, so don’t let them cool on any surface that can’t handle that). Let the jars cool undisturbed for 24 hours.

When jars are completely cool, remove the rings, check the seals and wipe the jars down to remove any sticky residue. Label and store in a cool, dark place for up to a year.

*I tweaked the recipe by adding crystallized ginger to a few jar. I added cardamom to another jar. You can probably think of other good flavorings to try.

**I had insomnia the other night and I was reading one of my canning books — Preserving Summer’s Bounty. Good thing or I would have missed an important step for canning in high altitudes!  You must increase the processing time by two minutes for each 1,000 feet above sea level. So if you live 3,000 feet above sea level, process six minutes longer than the recommended time. If you’re at 4,000, then process for eight minutes, etc…

I’m still looking for plum preserve recipes if anybody has a good one. I’ve got lots of plums, so I would like to try a few. If you’d like to share, just add your recipe to the comments.

This week Durango is celebrating Eat Local Week and I’m planning on celebrating by looking for some  fruit and vegetables for canning at the Farmers Market this Saturday. I want to capture a bit of summer in a jar to savor during the coming winters months…burrrr!

7 thoughts on “Tuesday’s Tips — Canning Plums

Add yours

  1. I stumbled on your blog doing a search for plum recipes! I love the idea of using different flavorings to the plums. I have bees also so the idea of using honey instead of sugar is a big plus!!

    Thank you!!

    Canned beets, put some peaches in the freezer and now off to my plums today!

    bee blessed
    mary

    1. You’re welcome! Glad you stopped by.
      Mmmm… I love beets. I just got finished cleaning up after canning some plum jam/butter what a mess!
      Hope your canning day went well today.

      MB

  2. I, too, love the idea of preserving with something other than refined sugar. My concerns with using honey are 1) the heat changes the flavor of the honey significantly, and 2) the Hydroxymethylfurfural factor. HMF is present in sugary foods that have been heated. I don’t know if canning for 25 minutes is hot enough or long enough to create HMF in honey, but here is a post on HMF as it relates to corn syrup and bees. http://bit.ly/hbsHMF

    On a happier note, I used to teach baking and candy-making at Cook Street (in Denver) and found this handy for the High Altitude kitchen: http://www.ext.colostate.edu/pubs/foodnut/p41.html#can

    1. Thanks for the high altitude cooking link, it looks helpful. As for the issue of heating honey and flavor change; yes, heating does change the flavor of honey a bit, but it is still recognizable in the finished product and it is a healthier sweetener.

      I did a little research on Hydromethylfurfural. What I found is that it is an organic substance that occurs to lesser or greater degree when sugars are heated. It is not present in most unprocessed, raw foods. Generally it is not a problem in human consumption unless consumed in large quantities (all the more reason to eat mostly unprocessed foods). Assuming that we are all using jams, jellies, etc. in small quantities and not by the jarful in one sitting, we don’t really need to be concerned. It is, however, present in high levels in high fructose corn syrup (and increases as the HFC’s get older). As the article in your other link points out, it’s toxic to bees and it is no doubt one more part of the toxic stew that’s responsible for Colony Collapse Disorder. So the take away is, don’t worry about using honey as a sweetener in cooked foods, but whatever you do DON”T feed HFCS to your bees.

  3. I make a fruit focaccia from scratch where I embed sliced plums into the dough and flavour dough and toppings with grated ginger root, cinnamon, grated lemon rind, lace with honey and squeeze half lemon over it.

    Pop into oven to bake.

    I suppose you could use store bought pizza dough but I’ve never done that before.

    Fruit can be substituted with fresh blueberries, grapes, raspberries.

    Again doesn’t use copious amounts of plum harvest. But a different twist..that would impress guest.

    Healthy dessert also since it uses no eggs, sugar or fats (except for olive oil for baking sheet, etc.)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: