Sixteen One-Pint Jars of Vanilla-Pluot Preserves
Peaches and nectarines have nothing on the color palette of Pluots!
Pluots are absolutely gorgeous. Many had a real ruby center, but others had a yellow center showing their apricot origins. With a canning kettle for boiling the filled jars (10 minutes for each five jars), sterilizing the jars, lids and caps, the cutting of the fruit (I will cut the rest of the fruit and freeze it for gallettes this fall and winter), cooking and skimming the foam that invariably rises to the top, this project took up three very concentrated hours.
The yellow foam that rose to the top of the fruit as it was cooking has to be skimmed from the top, otherwise, it will cloud the finished preserves.