Late season peaches combine with tart plums in this jewel-toned preserves recipe.
Every summer, when the backyard peach trees are in full harvest mode, I make jars of peach preserves. Most years I also make plum preserves for my eldest son, since they are his favorite. This year I didn’t get to them. So I was thrilled to find a box of late season peaches and some plump purple plums (say that three times fast!) at the local farm stand.
The peaches, as you might imagine at this time of the year, were a little worse for wear. Some I sliced and froze, some were turned into jars of peach conserve, and most were eaten out of hand. The remainder I turned into this peachy plum recipe. My oldest grand daughter says it is her new favorite. She especially likes it with peanut butter on that old stand-by, PB & J.
I must admit, although the rest of the family loves this preserve, it is a little sweet for me. Next time I will try adding several different kinds of plums, some that are more tart than those used here.
Not sure about the water bath canning method? Check out our tutorial first!
See our Old Fashioned Peach Preserves Recipe here.
- 3 cups peeled, chopped peaches
- 5 cups chopped tart plums
- 6 cups sugar
- Combine the fruit and sugar in a large mixing bowl. Stir to mix well.
- Cover and let sit at room temperature for 6 hours, or up to 24 hours in the refrigerator.
- Spoon into a large Dutch oven.
- Bring slowly to a boil, stirring frequently.
- Boil gently until the fruit becomes almost clear and the syrup is thick, 40 - 50 minutes, stirring often to prevent sticking.
- Ladle into clean, ½ pint jars. Cover with two-piece caps.
- Process in a water bath canner for 15 minutes.