Jammy

PLUM JAM RECIPE:

3lbs super ripe plums, pitted and cut to bite sized chunks

1 packet (3 oz.) no sugar needed pectin

1/2 cup cinnamon tea

1/4 cup real maple syrup (negotiable)

Bring plums and tea to a boil over medium high heat in a non-aluminum stockpot. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft.

Stir in syrup. Return heat to high and bring back to a rolling boil while constantly stirring. Add pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat. Let rest for 1 minute, then skim off any foam.

Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top. Wipe rims and seal with sterilized lids. Process in boiling water for 10  minutes. Remove, let cool, you will know they are sealed if the middle of the jar is compressed and wont pop down. You can always process again if it doesn’t work the first time. Store plum jam in a cool, dry place. It should keep for a year at least.

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