Thread: Making Candy Heart Plurrey Jam

The link below will take you to the tree grower. I have 3 of theses in my yard.

Candy Heart | Dave Wilson Nursery



This Candy Heart Plurrey Jam

After a bit of research I discovered sugar kills a Plum's flavor in Jam. Since Candy Heart Plurreys are so tasty right off the tree I decided to Pit then Puree the fruit and skins for this batch.

The Lids and Rings were brought to a boil then left in the hot water. The Jars I washed then after allowing to drip upside down I placed in a 250 degree oven to sterilize.





6 pounds of Candy Heart Plurrey Puree
3 pounds of Sugar
3 pouches of Liquid Pectin
6 Pint Jars & Lids or 12 1/2 Pints
1 Pat of Butter



After first pureeing the fruit then adding the sugar I left the mixture in the fridge overnight for the sugar to pull out as much juice and flavor as possible. Using a very large bottom pot because you want to spread this mixture out so it boils fast reducing the cooking time which dulls the brightness of the Plurrey flavor.



After boiling for a couple of minutes I skimmed off the foam.




Once to a boil I added 3 packages of the liquid pectin returning to a boil then boiling for 1 minute before jarring.



After everything is in a jar with the lids I water bathed for 10 minutes.



The 2 1/2 pints are for friends, Bon Temps will get one as he doesn't like sweet foods and this Jam is very close to the fruit right off the tree. This is a low sugar recipe as I should have added almost 7 pounds of sugar if made to Sure-Jell's recipe.