Stone Fruit Jam
My husband bought me a canning set for Mother’s Day this year. I love it. I’ve been canning delicious fruits and vegetables from our garden and from our CSA box. When I received both plumcots and plums in our CSA box, I decided I had to make some jam. I chose old-fashioned jam primarily because I don’t keep pectin on-hand and I wanted to make the jam for my husband for Father’s Day (he adores plums). I checked my Ball Canning Book and found a recipe I could work with, but that wasn’t EXACTLY what a I wanted. So I created a Stone Fruit Jam recipe.
I made mine with plumcots and plums, but you could easily substitute in peaches, apricots or any mix of stone fruits you like. If you increase the amount of sweeter stone fruits (like peaches) increase the lemon juice and consider reducing the sugar. Likewise, if you use all plums, you may eliminate the lemon juice altogether.
I used our jam to make some yummy tarts, Stone Fruit Empanadas.
Stone Fruit Jam
Kristi @ Onceamonthmom.com
- 2 cups plumcots, pittted and coarsely chopped (about 1 pound)
- 3 cups plums, pittted and coarsely chopped (about 1.5 pounds)
- 3 cups granulated sugar
- 3/4 cups water
- 1 tablespoon lemon juice
Prepare canner, jars and lids. This recipe fills 3 pints. You can use any combination of jars to suit your needs. Think ahead to how much of the jam you can use once you open the jar. For us, a pint jar is perfect. But, if you don’t eat jam that quickly, use 1/2 pints.
In a large stainless steel saucepan, combine ingredients and bring to a boil over medium heat. Stir constantly until sugar dissolves. Continue to boil, stirring frequently until mixture thickens and sheets off the spoon.
At that point, remove the jam from heat and do a gel test. Spoon up about a teaspoon of the jam on a spoon (or into a small dish) and put it in the freezer for 1 minute. The mixture is at gel stage if the surface wrinkles when the edge of the jam is pushed back.
After jam passes the gel test, ladle hot jam into jars and screw lids on tightly (making sure to clean rims if you slop any jam on to them; this ensures a tight seal). Place lids in canner, making sure jars are completely covered with water. Bring to a boil. Continue to boil for 10 minutes. Remove canner lid. Wait 5 minutes. Remove jars, cool and store.
Servings: 3 pints
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