Damson Plum Preserves

Sweet and a little bit tart, these old-fashioned Damson Plum Preserves require just 3 ingredients -- and no pectin!

Course condiment

Cuisine American

Keyword damson plum jam, damson plum preserves, plum preserves

Prep Time 20

Cook Time 30

Cooling Time 12

Total Time 12 50

Servings (8-ounce) jars, plus a little extra

Calories 41kcal

Author Blair Lonergan

Wash the plums, remove the pits, and cut into quarters. Place the plums in a medium Dutch oven (or other heavy-bottomed pot). Add the water and sugar.
Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves (this only takes a few minutes). Reduce the heat to medium-low or low, and continue to cook at a gentle boil until it reaches a jelling point of 220-225°F. This generally takes my pot about 30 minutes, but the total time will vary. Stir frequently as the fruit simmers.
Divide the preserves between 2 sterilized 8-ounce glass jars, leaving ¼-inch of headspace at the top of each jar. Wipe the rims clean with a damp cloth, then secure the lids and bands.
Process in a boiling water bath for 10 minutes (or 15 minutes if your altitude is above 6,000 feet). Carefully remove the jars to a towel on the counter. Let stand, undisturbed, for 12 hours at room temperature. Check the seals after 12 hours by pressing the center of the lids. If the lid gives or the center button remains popped up, store in the refrigerator for up to 1 month. Properly sealed jars will keep in a cool, dark place for up to 8 months. Refrigerate after opening.

Do not overcook the preserves or the mixture will become too thick to spread. The preserves thicken significantly as they cool and set. The total cooking time may vary -- in some instances you might need less than 30 minutes, in some instances more. This is why I find a candy thermometer to be so helpful -- you'll know exactly when it reaches the jelling point of 220-225°F.
Use a wooden spoon to stir the pot frequently as it cooks. This will prevent the sugar from sticking and burning on the bottom of the pot.
Leave ¼-inch of headspace in each jar. The proper amount of headspace is important to ensure a vacuum seal. If there's too little headspace, the preserves may expand and bubble out when air is being forced out from under the lid during processing.