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Photo: Becky Luigart Stayner Photo by: Photo: Becky Luigart Stayner

Balsamic-Plum Preserves

Try It With: Smoked turkey, pulled pork, fried green tomatoes, or warm baked brie.

Southern Living AUGUST 2011

  • Yield: Makes about 3 cups
  • Hands-on:10 Minutes
  • Total:2 Hours, 26 Minutes


  • 4 1/2 cups unpeeled and diced plums (about 2 1/2 lb.)
  • 1 1/2 cups sugar
  • 3 tablespoons balsamic vinegar
  • 1 (1.75-oz.) package powdered fruit pectin
  • 1 tablespoon chopped fresh basil


1. Stir together all ingredients except basil in a 4-qt. microwave-safe glass bowl.

2. Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here. The mixture will thicken to soft-set preserves after it cools and chills.) Stir basil into warm preserves. Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.


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Balsamic-Plum Preserves recipe