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Tart Spiced Plum Jam

12 August 2013
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Yum! Yum!

 

I'm certainly not the only one wondering what to do with all the ripening fruit in their yard. I am toying around with some new recipes this year. One of the fruit trees in our yard is a cherry plum. I decided to make jam with the extra that I didn't dehydrate. Here's the recipe!

 

TART SPICED CHERRY PLUM JAM

 

  • About 5 cups of cherry plums, chopped and pitted

  • 2 1/2 tbsp of freshly squeezed lime juice

  • 3 tablespoons of low sugar pectin

  • ½ cup to 1 cup honey ( Or your preferred sweetener )

  • 1/2 cup water

 Combine plums, pectin and lemon juice in a nonreactive (ceramic or stainless steel) pan and cook on medium heat.

The plums will start liquifying slowly.

Once the plums start to break down, add 1/2 cup water & stir well. Return to a boil.

 Remove the foam that forms on the top. Or an easy option to minimize foam is to add a little butter.

Stir in honey or preferred sweetener and cook for another 10-15 minutes or until it thickens to a syrup consistency.

Meanwhile, clean the jam jars well, along with the lid. Lightly dry them & then boil submerged in a large pot.

Carefully remove and shake dry. Pour while both jam and jars are hot to prevent cracked jars. Pour the jam up to about 1/2-1/8 inch from top.

Close the lid tightly and invert the bottle to help the Jam set well for about 5 minutes.

Set jars at least half way submerged in hot boiling water and leave it for another 8-10 minutes. This will help prevent the jam from spoiling.

 Remove, let it cool. Refrigerate, & Enjoy!