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1
Combine the cut up plums and water in a heavy, non-reactive 5-quart saucepan.
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2
Bring it to a boil then reduce the heat to a steady simmer, cover, and cook 20 minutes.
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3
Pour the fruit and water through a strainer with a bowl to catch the juices, letting it drain 15 minutes.
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4
Measure the drained liquid.
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5
Measure out the same amount of sugar.
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6
Return the juices to the saucepan and bring them to a boil.
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7
Add 1 tablespoon lemon juice and begin adding the sugar 1/2 cup at a time, allowing the mixture to return to a boil before adding the next 1/2 cup sugar.
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8
Continue cooking until the liquid reaches its jell point (generally 8 degrees above the boiling point measured on a thermometer).
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9
This takes about 5 or 10 minutes.
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10
Turn off the heat and stir in the plum pieces, letting them steep together for 15 minutes.
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11
Return the preserves to a boil.
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12
Stir in the remaining 1/2 tablespoon lemon juice and 1/2 cup more sugar and boil for 10 minutes stirring frequently and the temperature rises to 215 degrees F. Turn off the heat and skim off any foam.
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13
You may allow it to cool then chill it or to can it, pour into jars, wipe the rims, place the lids on, and invert the jars for a quick vacuum seal or process in a boiling water bath submerged 1-inch for 10 minutes.
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14
In a large bowl, combine the flour and salt.
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15
Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture.
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16
In a bowl, stir together the sour cream and egg yolk until very smooth.
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17
Add to the flour mixture and mix until the dough comes together.
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18
The dough may feel a little dry.
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19
Form into a disk, wrap it in plastic wrap, and chill at least 4 hours or overnight.
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20
On a work surface thickly dusted with powdered sugar, roll out the pastry 1/8-inch thick.
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21
Cut out 4-inch disks and place them on a sheet try in case you need to chill them.
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22
Brush milk around the edge of each one.
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23
Place a tablespoon of filling in the center of each disk, fold it over, and seal the edges with a fork.
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24
Chill 30 minutes.
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25
Preheat oven to 375 degrees F. Bake the pastries until light golden brown, 20 to 25 minutes.
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26
Let cool on the pan on a wire rack.
