Recipe: Plum-Honey Preserves with Scented Geranium Leaves

Recipe Source: McClure, Susan (ed.). Preserving Summer's Bounty. Rodale Press, Emmaus, 1995 p. 297

My in-laws came for a recent visit and they were bearing gifts. They brought a present for me for my birthday. They brought presents for the Fearless Baby because she's a wonderful baby. They brought a father's day present for my husband (an absolutely wonderful picture of him with our daughter.) And they brought a huge potted scented geranium. My father-in-law enjoyed the marmalades I made him for Christmas last year, and he remembered how his mother used to make jams and marmalades when he was a little boy back in Greece. One of the ingredients he remembers her using was scented geranium leaves. He happened to have a large scented geranium plant on hand and thought I might like it.

He was not mistaken. I've seen a few recipes calling for scented geranium leaves, but I've always ignored them since I didn't know where I would find a scented geranium. Now I've got one, but I couldn't wait to use it. I added a few leaves – a very few leaves – to the very next batch of preserves I made. That was this batch. I have to say that while I could have added more leaves for a more pronounced flavor, I really liked this jam. It's not too sweet and the geranium leaves really give it a slightly more unique touch.

Plum-Honey Preserves (makes 4 8-oz jars; approx. cost per serving not available)

16 plums

1 cup honey

4 scented geranium leaves

Equipment:

• Water bath canner
• 4 8-oz canning jars with lids and bands
• Canning funnel and ladle
• Large saucepan

1. Prepare your canning equipment for canning. Leave the jars, etc. at 180 ̊.
2. Working over the saucepan, pit the plums and cut them into large chunks. I realize that most home-ec teachers would tell you never to do this as it increases the risk of cutting yourself. Be careful. Don't bleed into the jam. You're working this way to collect the juices that absolutely will leak out of the plums as you cut. Don't bother peeling the plums – it's an exercise in futility and the skins make a really pretty color for the finished product.
3. Add the honey to the pot and bring to a boil over low heat, stirring frequently.
4. When the mixture looks soupy, go ahead and increase the heat to bring it to a full rolling boil. Skim off any foam that springs up.
5. Stir slowly, not vigorously, for 15 – 20 minutes. The mixture will become translucent and slightly darker, and will feel thicker when stirred.
6. Stir in the scented geranium leaves.
7. Pour into the jars, leaving ¼" headspace.
8. Seal and process 10 minutes in the boiling water canner.
9. Remove from the canner and let cool completely before labeling and storing.