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Ruby Red Preserves

Source of Recipe


Anna Herman



List of Ingredients



• 3 to 4 pounds red-skinned plums
  
• 12 to 16 ounces cranberries (frozen are fine)
  
• 2 to 4 cups sugar
  
• 1 pint raspberries
  
• Zest of one orange
  






Instructions



1. Pit the plums and cut into chunks.
   
   
2. Add the plums, cranberries, and 2 cups sugar to a wide-bottomed nonreactive pot and bring to a boil. Simmer gently until the mixture thickens and the skins on the cranberries burst. Add the raspberries and orange zest and stir while the mixture comes back to a low boil. Taste for sweetness and add more sugar if needed. Cook until thickened to jamlike consistency. Cranberries are high in pectin, a natural thickener, and this mixture will thicken slightly when cooling.
   
   
3. Spoon into hot jars, wipe the rim clean with a damp towel. Cover with a new lid and metal ring, and process in a hot-water bath for 10 minutes. Remove, cool, check the seal, label, and store.
   
   Makes 4 to 6 pint jars