When you receive four boxes of plums from your in-laws, you find yourself scrambling to not let them go to waste. While you want to enjoy them now, the sheer number makes it impossible when you’re trying to eat sprightly and not keep a lot of tempting, highly perishable desserts around. Making them into jam and sauce was the best way to go, so last night we divided and conquered half the plums.
6 cups sugar
5 cups coarsely ground peeled plums
1/2 cup water
1/3 cup lemon juice
1 (1.75 ounce) package powdered fruit pectin
1/2 teaspoon ground cinnamon
1. In a large pot, combine sugar, plums, water and lemon juice. Bring to a full rolling boil, stirring constantly.
2. Stir in pectin, and return to a full rolling boil. Boil for 1 minute, stirring constantly.
3. Remove from heat and stir in cinnamon. Skim off foam. Pour hot jam into hot, sterilized jars, leaving 1/4-inch headspace. Adjust caps to be finger-tight.
4. Process in a boiling water-bath for 10 minutes.
To learn more about canning high-acid foods, check out these great tutorials by Ball®. Canning really isn’t as intimidating as it may seem and once you do it, you’ll think of countless ways to do it again. It is the ultimate in frugal foodie-ism, and stocking up on summer produce will give you a winter full of great meals! I only had a tiny teaspoon of this jam and it was amazing. It has a warm spice that will be amazing once Fall begins and the leaves start to turn. I can’t wait to use it!
Stay tuned, our Plum Sauce recipe is coming soon!
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