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

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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.

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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

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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.

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

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

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

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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.

That looks so yummy!!! Unfortunately that tree needs a warmer zone than I can grow it in.

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Originally Posted by SuperDave336

That looks so yummy!!! Unfortunately that tree needs a warmer zone than I can grow it in.

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Certainly all their trees have been very temperamental. The Laroda Plum tree I have died right after fruiting. I still have to cut it down and determine why. If the freeze got it well it took it's sweet time dying. Oh the fruit is fantastic so much to my wife's dismay I will order another later this year.

yeppers , here not much of anything special fruit tree wise has a chance in these parts , if the heat and no rain don't kill em ,the below 0 wind chills in the winter months will for sure ....
some folks make prickly pear cactus fruit jelly here , just saying :Rofl
beautiful finished product sir , if it tastes half as good as it looks , it should be really yummy

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Originally Posted by Ketchn

yeppers , here not much of anything special fruit tree wise has a chance in these parts , if the heat and no rain don't kill em ,the below 0 wind chills in the winter months will for sure ....
some folks make prickly pear cactus fruit jelly here , just saying :Rofl
beautiful finished product sir , if it tastes half as good as it looks , it should be really yummy

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I'm happy to send you a jar if you like. Not as sweet as the store bought stuff, the sugar buries the flavor. I put enough for it to be on the sweet side that's it. PM me your address if you want a jar.

Not sure how I missed this but it sure looks yummy. I’m sure it would go great on a morning English Muffin

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Originally Posted by BuckeyeCrappie

Not sure how I missed this but it sure looks yummy. I’m sure it would go great on a morning English Muffin

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Turns out it's Fantastic! Using a reduced sugar allows for guilt free consumption. Almost all Plurrey flesh & skins. Certainly like eating fresh Plurreys on a toasted Engilsh Sourdough Muffin. Salted Butter really sends it over the top! That little bit of salt pairs very well with the fruit jam.