Since I just posted a bread recipe, thought I would post some jams to go with it. The plum was my sisters favourite and was inhaled. The plums actually came off her tree, so it was only fair. When they got the jar home, apparently they went through a loaf of bread in 2 days. Luckily I’d made a few jars and could give them another.
PLUM JELLY
12-16 cups of small yellow plums (enough to make 6 cups liquid)
1 small package of certo powder
7 cups sugar
cinnamon and nutmeg to taste
Lightly crush the plums and put into large pot (pits and all) with cinnamon and nutmeg. Add a cup or so of water so bottom of pot is covered.
Simmer fruit for approx 45 until fruit breaks down
Strain using a fine strainer into a large bowl
Using a jelly strainer (or fine mesh strainer), strain into a pot
Bring to a boil
Whisk in gelatin powder and bring back to a boil. Whisking until dissolved in. Let boil for a minute.
Add sugar in batches, whisking to dissolve and keep froth down.
Once the sugar is all in and melted, let boil for another minute.
Remove from heat, let froth settle, then skim off froth.
Prepare nine 250ml jars by boiling jars and lids. Set rings aside to soak in boiling water.
Using a funnel, ladle into jars, leaving 1/4″ gap. Wipe rim, add lid and ring. Tighten well.
Place jars into canning pot filled with boiling water. Bathe for 5 minutes.
Remove and put on clean towel and let cool for 12 hours. Hopefully the popping sounds will begin soon!
BLUEBERRY WITH STRAWBERRY WINE JAM
5 1/2 cups granulated sugar
3 pints fresh blueberries (enough that will make 4-5 cups of crushed blueberries)
One (1.75 ounce) package regular powdered fruit pectin
1 c strawberry wine
1/2 tsp unsalted butter
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
Coarsely puree blueberries in blender or food processor and put into a large pot
Whisk in pectin until dissolved.
Add wine, butter, and spices and cook over medium-high heat, stirring constantly, until mixture comes to a full rolling boil.
Add sugar and continue to cook, stirring constantly, until mixture returns to a full rolling boil.
Boil hard for one minute.
Remove pot from heat.
Prepare nine 250ml jars by boiling jars. Put lids and rings into saucepan and bring water to a boil.
Using a funnel, ladle into jars, leaving 1/4″ gap. Wipe rim, add lid and ring. Tighten well.
Place jars into canning pot filled with boiling water. Bathe for 10 minutes, the remove from heat and allow jars to sit for 5 minutes in the water.
Remove and put on clean towel and let cool for at least 12 hours. Hopefully the popping sounds will begin soon!
