My Mom always made jams and jellies when I was growing up (and of course I got to help), but this was my first attempt on my own. First nibble off the spoon after pouring into jars indicates that this is a great jam with spectacular favor! I am really pleased and can't wait to share it with my Mom! :)
Spiced Plum Jam
Peppercorns play up the plums' natural spiciness without adding too much heat.
Yield: Makes 4 jars (8 oz. each)
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Amount per serving
- Calories: 26
- Calories from fat: 2%
- Protein: 0.1g
- Fat: 0.1g
- Saturated fat: 0.0g
- Carbohydrate: 6.7g
- Fiber: 0.2g
- Sodium: 4.5mg
- Cholesterol: 0.0mg
- About 1 3/4 cups apricot nectar*, preferably unsweetened
- 1 teaspoon whole allspice
- 2 cinnamon sticks
- 4 green cardamom pods, cracked
- 1 teaspoon peppercorns
- 2 1/2 tablespoons (half a 1 3/4-oz. package) Sure-Jell pectin labeled "For less or no sugar needed recipes"
- 1 1/2 cups sugar, divided
- 3 1/2 cups chopped ripe plums (from about 1 1/4 lbs. fruit)
- 1 tablespoon lemon juice
- 1/4 teaspoon butter (prevents foaming)
- 1. Bring 1 3/4 cups apricot nectar and spices to a boil in a small saucepan over high heat, covered. Reduce heat and simmer 10 minutes. Strain, then measure 1 1/4 cups, adding more juice if needed.
- 2. Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in plums, then spiced juice, lemon juice, and butter. Bring to a brisk boil over high heat, stirring often.
- 3. Add remaining 1 1/4 cups sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.
- 4. Ladle jam into heatproof jars, distributing fruit evenly, and close with lids. Let cool to room temperature, inverting jars occasionally to distribute fruit. Keeps, chilled, up to 1 month.
- *We used Santa Cruz Organic Apricot Nectar.
- Note: Nutritional analysis is per tbsp.
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