Earl Grey Plum Preserves

by Kate on July 26, 2017

Earl Grey Plum Preserves - FoodBabbles.com

With summer officially in full swing now, I’m all about stone fruits! They come second only to watermelon in our house. Peaches, plums, cherries, apricots. We’re all about it! So with a gigantic batch of plums in my fruit bowl, the girls and I decided it was jam-making time.

Here I combined ripe, sweet plums with earl grey tea. The citrusy notes in this classic tea are pure perfection with the plums. Not a fan of plums? This combination would work well with peaches or apricots too! So sub in your favorite stone fruit and see. I bet it will be fantastic.

Earl Grey Plum Preserves - FoodBabbles.com

We spread these Earl Grey Plum Preserves on toast. A dollop is delightful over vanilla ice cream. It’s absolutely amazing on crackers with goat cheese. So dig in!

Enjoy!

~K

Here Are Some More Jams & Preserve Recipes You’ll Enjoy!

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Balsamic Strawberry Jam - FoodBabbles.com #jam #canning #strawberryBalsamic Strawberry Jam

Rosemary Peach Butter

Earl Grey Plum Preserves

45 minutes

Yield: 6 half pint jars

Earl Grey Plum Preserves

Sweet plums with classic Earl Grey tea make a beautiful preserves perfect for morning toast or summer desserts!

Ingredients

  • 2 pounds red plums, pitted and coarsely chopped
  • 1 cup granulated sugar
  • 2 tablespoons lemon juice
  • 1 1/2 cups water
  • 4 tablespoons Earl Grey tea leaves
  • 1 teaspoon vanilla bean paste

Instructions

  1. Bring water to a boil. Remove from heat and steep Earl Grey tea leaves for 15 minutes. Strain the tea leaves then bring to a boil again and continue boiling until tea has reduced to 1 cup. Set aside.
  2. In a large pot, combine plums, sugar, lemon juice, vanilla bean paste and steeped tea. Bring to a boil then reduce and simmer until fruit is soft and the mixture coats the back of a spoon, about 20-25 minutes.
  3. To Can:
  4. Have ready 6 half pint jars.
  5. Wash your jars, lids, and rings in hot soapy water. Rinse well. Sterilize the jars and rings by boiling them in a large pot of water for 10 minutes, making sure the water covers the jars completely. Remove the jars and rings onto a clean towel, placing the jars upside down to remove any excess water. Remove the lids and move onto the clean towel.
  6. Divide the hot jam evenly between the jars, leaving 1/2-inch head space at the top. Wipe the rims clean with a paper towel and cover with lids and screw on the rings just until hand tight. Submerge the jars in the pot of boiling water fitted with a canning rack on the bottom, ensuring the jars are fully submerged and covered with at least 1 inch of water. Boil for ten minutes. Remove the jars and let cool completely on a clean towel untouched overnight.
  7. You may begin to hear popping sounds. This is completely normal and good sign the jars have been processed properly. The next morning, check the lids to ensure they don't budge or flex. If so, place the jar in the refrigerator and use right away.
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