SPICED PURPLE PLUM JAM
My mom has been making some version of this my whole life. I like it best when made with oblong Italian prune plums, but any purple plum will do. It makes a delicious filling in thumbprint cookies.
Provided by Marisa McClellan
Time 1h5m
Yield 24
Number Of Ingredients 7
Steps:
- Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
- Tumble plums, lemon zest, and lemon juice into a wide, nonreactive 8-quart pot. Whisk together sugar, pectin, cinnamon, nutmeg, and cloves in a small bowl, then stir into pot until combined.
- Bring to a vigorous boil over high heat. Reduce heat to medium-high; cook, stirring frequently and adjusting heat as needed to maintain a gentle boil, until volume has reduced by at least one-third, 20 to 25 minutes. Remove pot from heat and check for set.
- Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more jam if necessary to bring to 1/2 inch from the top.
- Wipe jar rims, apply lids and bands (not too tightly), and return jars to canning pot; cover pot and return water to a rolling boil. Process 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
- Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. They are shelf-stable at least 1 year.
Nutrition Facts : Calories 156.3 calories, Carbohydrate 40 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.4 g, Sodium 0.1 mg, Sugar 39 g
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Ehtsham Khan
[email protected]I'm not sure what I did wrong, but my jam turned out too runny. I think I might have added too much water.
Yassin Fawzan
[email protected]This jam is amazing! It's so flavorful and versatile. I've used it on toast, scones, and even ice cream.
Ali AliAhmad
[email protected]I'm so glad I found this recipe. It's the perfect way to use up my extra plums.
William Fogarty
[email protected]This recipe is a keeper! I've made it twice now and it's always a hit with my family and friends.
Iheanyichukwu Ojimba
[email protected]This jam is delicious! I love the combination of spices. It's the perfect addition to my morning toast.
tohidul islam towshik
[email protected]I'm not a huge fan of plums, but I really liked this jam. The spices really balance out the tartness of the plums.
Hakim Ssentumbwe
[email protected]This jam is a bit tart for my taste, but I still enjoyed it. I think it would be great on a grilled cheese sandwich.
tankthedog1554
[email protected]I love the purple color of this jam. It's so unique and eye-catching.
Qayyum Ali king Qayyum Ali king
[email protected]This is a great recipe for a quick and easy jam. It's also really versatile. You can use it on toast, scones, or even ice cream.
Qasim Ali
[email protected]I've never made jam before, but this recipe was so easy to follow. I'm definitely going to be making it again.
Garrett Renzo
[email protected]This jam is a great way to use up extra plums. It's also a really nice gift idea.
Amirmalhi Ngg
[email protected]I was a bit skeptical about the spices in this recipe, but I'm so glad I tried it. They really add a unique flavor to the jam.
Courtney Bobst
[email protected]This is the best plum jam I've ever had. The spices really take it to the next level.
Rahi Null
[email protected]I love this recipe! The jam is so easy to make and it tastes delicious.
Nabin Rautar Tharu
[email protected]This jam is amazing! It's got the perfect balance of sweetness and tartness, and the spices really make it unique.