There are plumb trees in my neighborhood. This year they were laiden with plumbs, more than the owner could pick, and neighbors were invited to come and pick. We went and picked a basket full of plumbs, and you never would have known that we picked any. SO MANY PLUMBS.
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| Beautiful neighbors picking plumbs |
I was excited to get plumbs because an abundance of plumbs because lots of plumbs means PLUMB JAM! This recipe is spiced plumb jam, a.k.a Suga-Plumb Jam. It tastes like spicy sweet Christmas, and is one of my favorite jams to make. If this is your first time trying jam, be sure to familiarize yourself with the safe procedures for preserving. More info HERE
Suga-Plumb Jam
Ingredients:
4 pounds plumbs pitted & diced
4 cups sugar
3 tablespoons powdered pectin
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon alspice
1/4 teaspoon ground cloves
1 lemon juiced and zested
Directions:
1. Heap the plumbs in a non-reactive pot, add the sugar, pectin, and spices. Stir the mixture until everything is combined and the plumbs are juicy. Add the juice and zest from the lemon and heat the pot on high heat.
2. Bring the fruit to a boil and then reduce to medium heat.
3. Cook the fruit on a low boil for 25-30 minutes until the plumbs soften and the syrup thickens. You will know when the jam is done when it becomes more resistant to stirring, and when you pull the spoon out of the pan the droplets will be thick and slow moving.
4. Remove the pot from the heat. Funnel the hot jam into serrilized, hot jars. Wipe the rims, and seal with sterilized, hot lids.
Process in a hot water bath for 10 minutes, then let the jars sit until the lids pop and seal. This recipe makes 7-8 half pint jars.
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