7 pounds of slightly cooked plums (this was the weight after pits and skins were removed).
7 pounds of granulated sugar
1 cup fresh tarragon leaves
1 jalapeno, thinly sliced (optional)
Preparation
Simmer the plums with a small amount of water until soft (about 20 minutes).
Remove from heat and allow to cool slightly.
Remove visible skins and pits.
A “jelly bag” was used to separate the juice from the pulp, allowing us to easily remove pits and skins. Juice and pulp were combined again before weighing and before continuing the cooking process.
Weigh the cooked plums and add to it the same amount of sugar in weight. Cook the plums and sugar together at a rapid boiling point for about 40 minutes.
To test for doneness, place a plate in the refrigerator. Spoon some of the spread onto the plate and return to the refrigerator for about 5 minutes. Take the spoon from the refrigerator and tilt it. The mixture should hold to the plate and slightly wrinkle.
Stir the tarragon leaves into the hot mixture.
Fill jars with plum tarragon mixture.
If you'd like a little spice, add a slice or two of jalapeno peppers to some of the jars before processing.
Fill jars with this bubbly sweetness, seal and process for 15 minutes in a boiling water bath.
