Ive been off for a couple days, havent been cooking much these few days. People were complaining it was just too good to have every day. So i made preserves of sugar plums, apricots and strawberries. I went to the farmers market and got some yummy fruits. The sugar plums were so cute and plump i had to buy a quart size of them and the apricots looked so fresh and fuzzy! I got the recipe in making the preserves from the Food Network Magazine: September. It is a little time consuming but smelling the warm fruit boil down to almost candy is worth every minute. The recipe called for plums and plumcots but i figured you can use any choice of fruit and just do the same procedure.
Its not as easy as it seems finding jars in Queens so i figured the city is where i needed to go. I googled this place called Fishs Eddy, its an awesome place for the vintage kitchen. It has tons of flatware, glassware, silverware and knicks knacks! Definitely going back when i get my own kitchen one day..
So my sugar plum preserves are all by themselves and i combined the strawberries and apricots together to make a strawberry-apricot one. As they were cooking down and i couldnt help but have little tastes; then after it cooks down and its starting to cool it gets so thick and so sticky. Its pretty impressive what fruit can do with help from a little sugar and lemon juice.
Heres the recipe along with links on how to preserve and sterilize:
^ Jarring and Sterilizing
Ingredients:
- 1 1/2 pounds firm-ripe plums, cut into 1-inch pieces (with skin)
- 2 1/4 cups sugar
- 2 vanilla beans, split lengthwise and halved crosswise
- 4 small cinnamon sticks
- 1 lemon
- 1 1/2 pounds firm-ripe plumcots or apricots, cut into 1-inch pieces (with skin)
Preparations:
Put the plums, sugar, vanilla beans and cinnamon sticks in a large, wide saucepan. Squeeze the lemon juice through a strainer into the pan. Cook over medium-high heat, stirring occasionally, until the sugar dissolves and the mixture boils, about 10 minutes.
Reduce the heat to medium and continue to cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, about 30 minutes. (To be sure that the mixture has reached the gel point, spoon some onto a chilled plate and put in the freezer until cool. The liquid should set; if not, continue to cook and retest after a few more minutes.) Remove the pan from the heat and let cool 30 minutes.
Meanwhile, sterilize four 8-ounce canning jars and lids.
Return the plum mixture to medium-high heat. Bring to a boil, stirring, then add the plumcots. Reduce the heat to medium and simmer until the plumcots are tender, about 5 minutes. Discard the cinnamon sticks.
Fill the jars with the plum mixture, leaving 1/2 inch head space, then seal and process.
I made 4 jars; 2 of each fruit and im letting them sit on my counter till their good and ready.
Tomorrow, im going to put them on toasty bread with brie and goat cheese! EXCITING!
I know its going to be insanely good.
Enjoy some before pictures!
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