Ingredients:
- 4 pounds ripe plums, pitted and chopped
- 2 cups granulated sugar
- 1 cinnamon stick
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Juice of 1 lemon
Preparation:
- In a large pot, combine the chopped plums and sugar. Let the mixture sit for about 30 minutes to allow the sugar to draw out the juices from the plums.
- Add the cinnamon stick, ground ginger, ground cloves, and ground nutmeg to the pot.
- Place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
- Reduce the heat to low and let the jam simmer for about an hour, stirring occasionally, until it thickens and reaches the desired consistency.
- Test the jam for doneness by placing a small amount on a chilled plate and letting it cool for a few minutes. If the jam is set and doesn’t run when the plate is tilted, it’s done.
- Remove the cinnamon stick from the pot and stir in the lemon juice.
- Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top.
- Wipe the rims of the jars clean and seal with lids and rings.
- Process the jars in a boiling water bath for 10 minutes to ensure a proper seal.
- Let the jars cool and store in a cool, dark place for up to a year.
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