Blood Plum Puree

1. 1

   Puree the plums in a food processor.

2. 2

   In a large, heavy pot, mix the plum puree with the sugar and bring to a boil over moderate heat, skimming as necessary.

3. 3

   Cook uncovered over low heat for 40 minutes, stirring occasionally.

4. 4

   Stir the orange and lemon juices and the orange zest into the plums; simmer until thickened, about 10 minutes longer.

5. 5

   Pour the plum puree into 5 hot sterilized 1-pint jars, stopping 1/4 inch from the top.

6. 6

   Wipe the glass rims and close the jars.

7. 7

   Set them in a water bath and bring to a boil.

8. 8

   Process for 20 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.