4 Delicious Dishes From Sarabeth's To Make For Christmas Breakfast

WHAT YOU'LL NEED 2 black plums, halved, pitted, and cut into 1/2-inch dice 1 red plum, halved, pitted, and cit into 1/2-inch dice 2 pluots, halved, pitted, and cut into 1/2-inch dice 1/4 cup water 1 tablespoon fresh lemon juice 1 cup granulated sugar LET'S GET COOKING IN a nonreactive large saucepan, bring the black and red plums, the plots, water, and lemon juice to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer, stirring occasionally, until the fruit starts to soften but some chunks remain intact, about 3 minutes. Stir in the sugar. Continue simmering, stirring occasionally, until the preserves are thickened but still soupy, about 10 minutes. Skim off and discard any foam on the surface. Divide the preserves among three clean half-pint canning jars. Seal and cool to room temperature, then refrigerate for up to 2 weeks.