Purple Plum Preserves (Canning)

Honey and mace make these plum preserves really yummy. They are a pretty shade of purple.


  • 5 pounds purple plums, pitted and chopped
  • 7 cups granulated sugar
  • 1 cup honey
  • ½ cup lemon juice
  • 1 ½ cups water
  • 1 teaspoon ground mace
  1. Combine all ingredients in a large stockpot. Bring slowly to a boil, stirring until sugar dissolves.

  2. Cook rapidly for 15 minutes until mixture thickens, stirring occasionally to prevent sticking.

  3. Ladle into sterilized jars, leaving ¼" headspace. Wipe rims. Cap and seal.

  4. Process 15 minutes in a water-bath canner.

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