Stone Fruit Preserves


This recipe can be used for plums, peaches, nectarines, apricots—whatever stone fruits are at their peak of ripeness and flavor. Apricots work well, but use what you can find, and don’t be afraid to combine stone fruits with berries.

  • 6Servings


  • 3 lb. plums, pitted and sliced
  • 1/4 cup sugar


1. Combine sliced plums and sugar in slow cooker. Cover, and cook on high 2 hours.

2. Use potato masher to break up any remaining large pieces of fruit, then ladle preserves into 6 clean 8-oz. canning jars. Cool. When preserves are cool, seal with lids, and refrigerate or freeze. Use within 1 week if refrigerated or 3 months if frozen.

Nutrition Information

  • Calories: 8
  • Carbohydrate Content: 2 g
  • Fat Content: 0.5 g
  • Fiber Content: 0.5 g
  • Protein Content: 0.5 g
  • Sodium Content: 0.5 mg
  • Sugar Content: 2 g