recipe
Jams and Jellies

Spiced Golden Plum Jam

Adding a hint of island spice to plentiful golden plums produces a delicious jam with exotic overtones.

Ingredients:

  • 3-1/2 lbs (1.6kg) golden plums, halved and pitted
  • 1/2 cup unsweetened apple juice
  • 1 cinnamon stick (about 4 inches/10cm) broken into pieces
  • 4 to 6 cardamom pods
  • 6-2/3 cups granulated sugar
  • 1 pouch (85 ml) BERNARDIN® Liquid Pectin

Directions:


  • Place 7 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

  • Preheating Bernardin® lids is not advised. The sealing compound used for our home canning lids performs better at room temperature than it does pre-heated in simmering water (180°F). Simply wash lids in hot, soapy water, dry, and set aside until needed. Preheating can lead to less vacuum being achieved during water bath canning, and to buckle failures during pressure canning.

  • Wash, halve, pit and chop plums. Tie cinnamon stick and cardamom pods in a square of cheesecloth, creating a spice bag.

  • In a large, deep stainless steel saucepan, combine prepared plums, apple juice and spice bag. Over medium heat, bring mixture to a boil, stirring frequently. Partially cover, reduce heat and boil gently, stirring occasionally, for 5 minutes. Remove from heat, set spice bag aside and measure 4-1/2 cups (1125 ml) cooked fruit.

  • Return cooked fruit to clean saucepan with spice bag. Stir in 1/2 tsp (2 ml) butter or margarine (to reduce foaming) and all of the sugar. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down. Stir in the liquid pectin. Boil hard, stirring constantly, for 1 minute. Remove from heat, skim off foam and discard spice bag.

  • Ladle hot jam into a hot jar to within 1/4 inch (0.5 cm) of top of jar (headspace). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by adding more jam. Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight. Return filled jar to rack in canner. Repeat for remaining jam.

  • When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.

  • When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.

  • After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.

PRINTER FRIENDLY RECIPE

Reviews