plum jam

my new obsession is plum jam. why did i not know about this earlier? so easy to make, really inexpensive and the recipe i found (at thechefinyou.com) is so made in a couple of simple steps and with only a few ingredients. plum jam + brie + french bread and fresh pear = heaven.

approx. 5 cups of plums, chopped and pitted
2 T. of freshly squeezed lemon juice
1 packet powdered fruit pectin (i had the liquid kind and just boiled it all longer)
1 cup honey (increase or decrease as per taste) -- i love that this calls for honey instead of straight sugar
1/2 cup water

mix the plums, pectin and lemon juice in a heavy bottomed pan (i used my dutch oven pot) and cook in medium heat. the plums will start liquifying slowly. while slightly mushy, add 1/2 cup water, stir well and cook until it comes to a boil. remove the foam that forms on the top (or to make the foam go away easily you could just add a little butter.) add the honey or sugar, mix and cook for another 10-15 minutes until it all starts coming together as one thick syrup consistancy.

instructions for the canning process:
alternatively with soapy water, clean the jam can well, along with the lid. lightly dry it and then drop them in a big pot of water. bring them to a boil. lift them carefully (don’t burn your hands) and lightly dry them with paper towels. they should feel hot since it will make sure that the bottle does not break when your pour the jam inside. slowly pour the jam into the jar up to about 1/2-1/8 inch on top. close the lid tightly and invert the bottle to help the jam set well for about 5 minutes.

now slowly place it, straightup, inside the hot boiling water and leave it for another 5-8 minutes. this is done to help make the jam keep longer. if you live in higher altitudes, then leave them for about 10min. too much boiling can make the jam runny, as well.

remove and refrigerate the jars once completely cooled.

dreamy.