Rachel's Sugar Plum Spice Jam
Ingredients
- 10 red plums, pitted and chopped
- 2 cups chopped fresh pineapple
- ½ (12 fluid ounce) can frozen orange juice concentrate
- ½ cup apple juice
- 1 lemon, juiced
- 1 (1.75 ounce) package powdered fruit pectin
- 1 tablespoon butter
- 1 ½ teaspoons ground cloves
- 1 teaspoon ground allspice
- 8 cups white sugar
- 4 drops red food coloring
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Instructions
- Heat plums, pineapple, orange juice concentrate, apple juice, and lemon juice in a large pot over medium-low heat, covered; cook until plums are soft, 15 to 20 minutes. Mash plums and pineapple with a potato masher until thoroughly broken up, leaving small chunks in mixture.
- Bring mixture to a slow simmer; stir in pectin, butter (to reduce foaming), cloves, and allspice. Increase heat to high; bring to a full, rolling boil for 1 minute, stirring constantly. Stir in sugar, stirring constantly; cook at a full, rolling boil, 1 minute more. Off heat, stir in red food coloring until evenly colored; skim off any foam.
- Inspect 10 (12-ounce) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. and lids in boiling water for at least 5 minutes.
- Pack jam into hot, sterilized jars, filling to within ¼ inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.
Source
Original recipe: View Original