Spiced Plum Jam
Try this Spiced Plum Jam recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/4 teaspoon ground cloves
- 1/2 teaspoon nutmeg
- 8 cups of pitted & finely chopped purple plums (about 4 l
- 3 1/2 cups/700g granulated sugar
- zest and juice of 1 lemon or 3 tbsp of lemon juice
- 2 teaspoons of ground cinnamon
- 2 (3oz) packets of liquid pectin ( i use pomona's pectin)
- Carbohydrate 0.08785828125 g
- Cholesterol 0 mg
- Fat 0.05651171875 g
- Fiber 0.0398218742012978 g
- Protein 0.0099921875 g
- Saturated Fat 0.03745184375 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.101734375 mg
- Sugar 0.0480364070487022 g
- Trans Fat 0.011342703125 g
- Calories 1 calories
Prepare water bath canner (according to the instructions above) and get the jars & lids ready. Combine the plums & sugar in a large pot. Cook on medium heat allowing plum juices to release. Slowly bring to a boil and add lemon juice, cinnamon, nutmeg and cloves. Let the sauce cook over med-high heat for 15-20 mins stirring frequently until it looks syrupy. Add the pectin and bring to a strong boil for 5 mins until it's thick and shiny. (be sure to read your pectin instructions as they differ in method). Remove the pot from the heat & ladle the jam into the prepared jars. Wipe the rims, apply the lids & rings and process in a boiling water bath canner for 10 mins (adjust the time with altitude).
