Plum preserve Calories

Plum preserve is made by gently simmering firm plums in sugar syrup until the fruit is tender and the syrup thickens. Recipes may leave the plums whole or pit them first, and often add lemon juice.

No. Plum preserve usually keeps whole plums or large pieces intact in a clear syrup, while plum jam is cooked until the fruit breaks down. Plum preserve is commonly spooned into a small dish for serving.

Plum preserve is traditionally served in a small dish with a glass of water, often when welcoming guests. You can also spoon it over plain yogurt, pancakes, or cake, using the syrup as well as the fruit.

Firm, ripe plums that hold their shape during cooking work best for plum preserve. Very soft fruit can collapse in the syrup, while plums of similar size tend to cook more evenly.

Plums can fall apart in plum preserve if they are overripe, simmered for too long, or stirred vigorously. Choose firmer fruit, cook it gently, and move the pan carefully instead of stirring with a spoon.

You can make plum preserve with either whole, unpitted plums or pitted fruit; both approaches are used. If you remove the pits, do so carefully so the plums stay as intact as possible in the syrup.

Lemon juice balances the sweetness of plum preserve and can help reduce sugar crystallization in the syrup. Add it according to the recipe rather than pouring in extra, which could make the syrup too sharp.

Keep opened plum preserve refrigerated and use a clean, dry spoon each time you serve it. Store sealed homemade jars in a cool, dark place, and discard a jar if its lid is swollen or the contents look spoiled.

You can reduce the sugar in plum preserve, but the syrup will be less thick and the preserve will not keep as reliably. Refrigerate a lower-sugar batch and use it sooner rather than storing it like a traditional sealed preserve.