Christmas Plum Jam (recipe)




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So here is the recipe I promised you all last week. My wife wrote it up especially for you all. We struggled for a while with what to call it because as I told her, it tastes like Christmas in a jar. So she called it Christmas Jam, even though I think it’s technically a preserve. I added the plum part myself.

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  • 6 or 7 sterilized pint jars, or equivalent jelly jars
  • 8-10# of plums washed, pitted, and diced (enough to fill a gallon jar)
  • 2-3 TB of lemon juice
  • 2 ½ c. sugar (coconut sugar works, but it will be a bit more brown)
  • ½ c. low to no sugar pectin powder
  • ½ c. honey
  • 2  c. water
  • ½ tsp cardamom
  • ¼ tsp cloves
  • 1 tsp cinnamon
  • 2 tsp vanilla extract

I used red plums for this recipe, but I think black ones would look prettier. Wash, pit, and dice your plums but leave the skins on. Fill a gallon jar with the plums, squeeze the lemon juice over them, and leave them overnight in the fridge.

Pour all of your plums into a large pot the next day, cover with two of the cups of sugar and water and turn on the heat to simmer them. As they are cooking, you may want to blend up about ⅓ of the pot with a hand blender to make a richer preserve. In a small cup or bowl, add the ½ cup of sugar remaining to the pectin and mix together. Set this aside.

20131010_143517-300x249Simmer the plums and sugar until the skins start to burst and everything has softened. Add the honey and spices and stir until it starts to boil. When it is boiling, add your pectin/sugar mixture to the pot and stir to ensure there are no lumps. The jam will start to thicken instantly. Continue to cook it down for another minute or two. Then turn off the heat, add the vanilla extract, and stir again. Scrape down the sides of the pot and pour into sterilized jars. Wipe the edges, put the sterile lids on, and process in a water bath for 10-15 minutes. Makes 6 pints of jam. Plenty to keep some and give away some for the holidays. Especially in the cool new blue jars Ball sells!

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