Sugar and spice and everything nice, that”s what Spiced Plum Jam is made of (cheesy but true :). I made this recipe for the first time last year and had to leave it, along with my Vanilla Peach Jam, when we moved. Ever since then I”ve been dreaming of making them again because they”re both so delicious and much more unique then the average jam in the grocery store.
After one taste of this I knew it was perfect for gift giving around the holidays and the three little jars just weren”t going to cut it. I doubled the recipe this year and am planning on whipping up one more batch yet, because it really is the perfect jam to give away when everyone is craving crimson colors and heady spices.
We”ve been eating it slathered on toast along with Maple Roasted Almond Butter. It”s a match made in heaven, I tell you! If you”re not feeling up to canning you can make this jam and freeze it. But canning the jam makes it much easier for gift giving.
Don”t worry I”m not going to be waxing poetic about holidays now. I”m just bringing it up because I don”t want you to miss out! If you want to make this jam to give away later, you have to act now before all the cheap and delicious plums disappear. Consider yourself pre-warned. ;)
Spiced Plum Jam
New to canning? Freeze this recipe instead, or read up on the process in my canning basics post.
- 4 cups chopped and pitted plums (from approximately 1 quart)
- 2 cups sugar
- 1 teaspoons cinnamon
- 1/4 teaspoon ground nutmeg (preferably fresh)
Add plums and sugar to a medium-sized pot, stir until the plums begin to release their juices. Bring to a boil and let cook for 20 minutes, stirring frequently, or until mixture is thick and passes the wrinkle test*. Stir in spices near the end of cooking time. Once ready, you can pack it into jars or tupperware and freeze, or follow the process below for canning.
To can: While jam is cooking, sterilize 3, 1/2 pint jars along with lids, as instructed in this canning basics post. Fill the jars to within 1/4 inch of the top with jam; wipe the rims, top with lids and tighten rings to fingertip tight. Process in a boiling water bath for 10 minutes (see: “things you need to know” for processing times above 1000 feet). Remove jars from water bath and set on a kitchen towel to cool for 24 hours. Check for seals before storing in a cool, dark place until ready to use.
This applies to any jam that is made without using pectin.
Place a small plate in the freezer while you make your jam. Once you think the jam is ready place a dollop on the frozen plate and return to the freezer for two minutes. Remove the plate from the freezer and push through the jam with your finger, there should be a slight film on top that wrinkles as you push. If it’s not ready yet, boil it for a few more minutes and repeat the test.
Makes: 3 (1/2 pint) jars
Adapted from Simple Bites.