Wild Plum, Port and Cinnamon Jam. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........

Tonight I got around to making the jam, and it sure is pretty. It smells wonderful also, plums, port, and cinnamon. I did not really use a recipe but followed the guidelines - somewhat.



Wild plums, these were harvested from a flowering plum tree.

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 and butter as part of dinner on jam-making days, back in the day........


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.

This pan of fruit puree was started on Sunday. It contains 6-8 cups of the cherry size plums washed and left whole. 1 c port wine and 4 cinnamon sticks. Brought to a boil, and then simmered for  45 - 60 minutes. Set aside to cool. When cool remove the cinnamon sticks, strain fruit through a stainless steel colander, stir gently to push fruit solids and through the holes. 
You will have a small mound of pits and some skin remnants to throw out.

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 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 jars and a little bit for now.


Enjoy!


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Comments

  1. that looks beautiful!!! well worth the work!

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  2. Yum! Plum jam is one of my favourite! I can't find any plums these few weeks, for my baking. I have just bought a pack of dried apricots yesterday, will be making the jam sometime the week after, as going off for a short holiday end of next week. Looking forward for some homemade jam!
    Have a great weekend, Melynda!

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  3. Wow, the thought of having port and cinnamon jam on my biscuits this morning sounds amazing

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  4. I really like the port wine and cinnamon in your plum jam; what a gorgeous flavour they would give the already delicious plums. Your jam looks just wonderful!

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  5. The warm, sunny weather has the trees and shrubs racing to display their blooms and get on with fruit production. Tn Tree Farm Nursery

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