adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spiced Purple Plum Jam
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
65 minutes
Spiced plum jam with a hint of lemon, perfect for sharing.
Ingredients:
  • 3 pounds plums, pitted and chopped
  • 1 lemon, zested and juiced
  • 4 cups white sugar
  • 3 tablespoons fruit pectin (such as Sure-Jell®)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.25 teaspoon ground cloves
Instructions:
  • Place 6 empty half-pint jars on a rack in a large pot of water. Bring to a rolling boil, then simmer to keep jars warm until needed.
  • Combine plums, lemon zest, and lemon juice in a large, nonreactive pot. In a small bowl, whisk together sugar, pectin, cinnamon, nutmeg, and cloves, then add to the pot and mix well.
  • Bring to a lively boil over high heat. Lower heat to medium-high; simmer while stirring regularly and adjusting heat as necessary to keep a gentle boil until volume reduces by at least one-third, about 20 to 25 minutes. Remove from heat and check for desired consistency.
  • One by one, take out empty jars from the canning pot. With a wide-mouth funnel, slowly pour jam into jars, leaving half an inch of space at the top. Use a wooden chopstick to remove any air bubbles. Double-check the space at the top and add more jam if needed to reach half an inch from the top.
  • After cleaning the jar rims, gently secure the lids and bands, then place the jars back in the canning pot. Cover the pot and bring the water back to a boil. Let the jars process for 10 minutes. Turn off the heat, uncover the pot, and allow the jars to sit in the cooling water for 5 minutes to create a tight vacuum seal.
  • Transfer jars to a cozy kitchen towel or wooden cutting board to cool thoroughly before inspecting seals. Refrigerate any unsealed jars promptly. Keep sealed jars in a cool, dark spot for up to 1 year.

Similar Recipes