Spiced Purple Plum Jam Recipe

Ingredients

• 3 pounds plums, pitted and chopped
• 1 lemon, zested and juiced
• 4 cups white sugar
• 3 tablespoons fruit pectin (such as Sure-Jell®)
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 0.25 teaspoon ground cloves

Instructions

1. Check your half-pint Mason jars for any cracks or rust, discarding any damaged ones. Keep them in simmering water until you're ready to fill them. Wash new lids and rings in warm, soapy water and place a few small plates in the freezer.
2. Combine plums, lemon zest, and lemon juice in a wide, non-reactive 8-quart pot. In a separate small bowl, whisk together sugar, pectin, cinnamon, nutmeg, and cloves. Then, stir the spice mixture into the pot until everything is well combined.
3. Bring the mixture to a boil over high heat. Then, reduce the heat to medium-high and cook, stirring frequently, until the jam has thickened and reduced by at least one-third, which should take about 20 to 25 minutes. To test if it's ready, drop a small spoonful of jam onto a frozen plate and let it sit for 1 to 2 minutes. If the jam gels, it's done. If it's still runny, continue cooking.
4. Carefully pack the hot jam into your sterilized jars, leaving about 1/2-inch of space at the top. Use a clean knife or spatula to remove any air bubbles from the insides of the jars. Wipe the rims clean with a moist paper towel to remove any residue. Seal with lids and screw the rings on tightly.
5. Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into the boiling water, ensuring they are about 2 inches apart. Add more boiling water, if needed, to cover the jars by at least 1 inch. Return to a rolling boil, cover the pot, and process for 10 minutes.
6. Remove the jars from the stockpot and allow them to rest, spaced a few inches apart, for 12 to 24 hours. Press the center of each lid to check for a proper seal. If a lid moves, refrigerate that jar and consume its contents promptly. Remove the rings for storage and keep the sealed jars in a cool, dark place. The jam should be shelf-stable for at least 1 year.

Nutrition

• Calories: 156 kcal
• Fat Content: 0 g
• Fiber Content: 1 g
• Sugar Content: 39 g
• Sodium Content: 0 mg
• Protein Content: 0 g
• Carbohydrate Content: 40 g
• Unsaturated Fat Content: 0 g