Blood Plum Puree
- ACTIVE: 45 MIN
- TOTAL TIME: 2 HRS 10 MIN
- SERVINGS: Makes 5 pints
This recipe was created by the late Venis Ewing, who made a conserve by adding walnuts to the plum puree. You can make this with any large, very sweet plum. I love serving it with Ricotta Fritters or dribbling it over poached pears. You can also add this puree to deglazed game or pork drippings to make a killer sauce.
- 6 pounds red or black plums, pitted and coarsely chopped
- 4 pounds sugar (8 cups)
- 1/3 cup fresh orange juice
- 1/3 cup fresh lemon juice
- 2 tablespoons finely grated orange zest
- Puree the plums in a food processor. In a large, heavy pot, mix the plum puree with the sugar and bring to a boil over moderate heat, skimming as necessary. Cook uncovered over low heat for 40 minutes, stirring occasionally.
- Stir the orange and lemon juices and the orange zest into the plums; simmer until thickened, about 10 minutes longer. Pour the plum puree into 5 hot sterilized 1-pint jars, stopping 1/4 inch from the top. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 20 minutes.