This Is the Year to Make Your Own Stone Fruit Preserves
This recipe can be used for plums, peaches, nectarines, apricots—whatever stone fruits are at their peak of ripeness and flavor.
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A slow cooker does most of the work for you in this stone fruit preserves recipe. The formula can be used for plums, peaches, nectarines, apricots—whatever stone fruits are at their peak of ripeness and flavor. Don’t be afraid to combine stone fruits with berries.
- 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.
- Calories 8
- Carbohydrate Content 2 g
- Cholesterol Content 0 mg
- Fat Content 0.5 g
- Fiber Content 0.5 g
- Protein Content 0.5 g
- Saturated Fat Content 0 g
- Sodium Content 0.5 mg
- Sugar Content 2 g