Tonight I got around to making the jam, and it sure is pretty. Smells wonderful also, plums, port and cinnamon. I did not really use a recipe, but followed the guidelines - somewhat.
Plums have a lot of pectin naturally, so I felt confident that the jam would be just right with a double recipe and only 1 package of pectin. I had made a wonderful plum butter out of some leftover plums and used no pectin, it turned out wonderful and was gone in 3 days.
My favorite part of jam making is the little bit that doesn't fit into a jar. You get to enjoy it now. We always had bread, butter and jam as part of dinner on jam making days, as a kid, when mom made jam.
At this point I had the clean jars resting in a 250 degree oven. And the pan to the rear holds rings and lids, resting in hot (not boiling) water.
|Wild Plum Port and Cinnamon Jam|
I measured the puree, I had 6 liquid cups. I added equal sugar and the juice from 1 large lemon. Then it went into the fridge to rest until I was ready/had the time to finish.
To finish, stir 1 package of pectin into the puree, bring to a boil. Boil rapidly for 1 minute (you might want to check your pectin brand, it might be different).
Ladle int into 8, 8 oz jars, cap and place in boiling water bath. Process for 10 minutes starting after the water has returned a boil.
Remove jars from pot, set aside to cool. You should hear the "ping" of the seals coming down.
Makes 8, 8 oz and a bit for now.
If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy.
And now, it is very easy to sign up for Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!
real food deals @ Premeditated Leftovers