Tuesday, August 23, 2016

We Be Jammin'... Spiced Plum Jam



Spiced Plum Jam
Found on Pinterest

1 quart red plums (about four pounds) 

2 cups sugar 

zest from 1 large orange 

1 teaspoon cinnamon 

1/2 teaspoon ground nutmeg 

1/2 tsp ground ginger 

1/2 tsp vanilla

Prepare four half pint jars, their lids, and a small canning pot. (Boil the jars and lids to sanitize before using) Place a small plate in the freezer (you're going to use this to test the set of your jam later!).

Wash your plums, then pit and chop them. If you like bigger chunks in your jam chop into bigger pieces! Don't peel them, the peels are wonderful in this jam. You should end up with at least 4 cups of chopped fruit.

Combine chopped fruit, zest, and sugar in a large, non-reactive pot. This mixture will bubble up quite a bit, so you need lots of extra space! Stir together until the sugar starts to absorb the fruit juice. Turn heat to high and bring to a boil. Boil the jam over high heat for 15-20 minutes, stirring often to keep it from burning. To test if your jam is ready, spoon a bit of the jam out onto that plate you put in the freezer, then put the plate back in the freezer for 5 minutes. Pull it back out and gently push across the top of the jam. If it has formed a skin that wrinkles up at your touch, it's ready! When your jam is ready, stir in the spices and vanilla.

Remove the pot from the heat. Ladle into prepared jars to 1/4 inch headspace. Wipe rims clean, put the prepared lids and rings on tightly and process in a boiling water canner for 10 minutes. (If you don't have a canner, this batch is so small you could use a large pot! Just make sure to put something in the bottom to keep the jars up off the bottom of the pot, and away from each other, some kid of rack, or small balls of foil work too!)

Remove jars from canner and allow to cool 24 hours on the counter before opening.

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