SMALL BATCH CHERRY PLUM JAM
Steps:
- Prepare a boiling water bath canner and enough jars to hold 3 1/2 cups of jam.
- Combine the prepared fruit with 1 1/2 cups sugar and 1 teaspoon calcium water. Stir to combine.
- Once the sugar has dissolved and the fruit looks juicy, place the pot on the stove.
- Bring to a boil over high heat. Once the fruit is boiling, reduce the heat to medium high and continue to cook for another 8-10 minutes, until the fruit is reduced. Add the lemon juice.
- Combine the pectin powder with the final 2 tablespoons of sugar. Add a bit of the pectin-spiked sugar to the jam and stir to combine. Continue to do this until all the pectin is incorporated. The jam should visibly thicken as you incorporate the pectin.
- Remove the pot from the heat. Funnel the finished jam into the prepared jars, leaving 1/2 inch headspace.
- Wipe the rims, apply the lids and rings, and process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if you live more than 1,000 in elevation).
- When the time is up, turn off the heat. Remove the lid from the pot and let the jars cool gradually in the pot for 5-10 minutes.
- Finally, remove the jars from the canner and place them on a folded kitchen towel to cool.
- When jars are cool enough to handle, remove rings and check seals.
- Store cool, sealed jars out of direct sunlight. Sealed jars will keep on the shelf for up to a year.
LUSTY CHERRY PLUM JAM
A full bodied jam, tangy and sweet and spicy: a sultry summer's eve in a jar! Kind of wung this one: made up from available ripe ingredients.
Provided by manon
Categories Cherries
Time 4h
Yield 7 pints
Number Of Ingredients 10
Steps:
- Pit all the fruit (plan a couple of hours or enlist friends/family in helping!) into a non reactive bowl, along with the salt, sugar, rosewater, spices and wine.
- Let sit overnight.
- Simmer the mixture for 40 minutes,
- skimming the foam off the top.
- spoon into jars, this made 7 pints for me.
- steam process for 10 minutes.
Nutrition Facts : Calories 809.7, Fat 1.1, SaturatedFat 0.2, Sodium 22.6, Carbohydrate 207, Fiber 8.5, Sugar 194, Protein 4.2
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