Ingredients
- For our spread we had:
- 7 pounds of slightly cooked plums
- 7 pounds of granulated sugar
- 1 cup fresh tarragon leaves
- 1 jalapeno, thinly sliced (optional)
Make it step by step
- Simmer the plums with a small amount of water until soft. Remove from heat and allow to cool.
- Remove visable skins and pits. We used a “jelly bag” to separate the juice from the pulp, allowing us to easily remove pits and skin. We combined juice and pulp together again before weighing and continuing the cooking process.
- Weigh the cooked plums and add to it the same amount of sugar in weight.
- Cook the plums and sugar together at a rapid boiling point, about 40 minutes.
- To test for doneness, place a plate in the refrigerator. Spoon some of the spread onto the plate and return to the refrigerator for about 5 minutes. Take the spoon from the refrigerator and tilt it. The mixture should hold to the plate and slightly wrinkle.
- Stir the tarragon leaves into the hot mixture.
- Fill jars with plum tarragon mixture.
- If you want spice, add a slice or two of jalapeno peppers to some of the jars before processing.
- Process spread in a hot water bath for 15 minutes.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Emily Heston, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.