Rachel's Sugar Plum Spice Jam

When plums are in season, combine with pineapple, apple, orange, and lemon juices, cloves, and allspice to make sugar plum spice jam with holiday flavors.

• Preparation Time: 30 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 15 mins
• Calories: 59 Calories

Ingredients

• 1 teaspoon ground allspice
• 4 drops red food coloring
• 1 tablespoon butter
• 1 lemon, juiced
• 8 cups white sugar
• 1 (1.75 ounce) package powdered fruit pectin
• 2 cups chopped fresh pineapple
• 10 red plums, pitted and chopped
• 0.5 cup apple juice
• 1.5 teaspoons ground cloves
• 0.5 (12 fluid ounce) can frozen orange juice concentrate

Recipe Instructions

Step 1

Heat plums, pineapple, orange juice concentrate, apple juice, and lemon juice in a large pot over medium-low heat, covered; cook until plums are soft, 15 to 20 minutes. Mash plums and pineapple with a potato masher until thoroughly broken up, leaving small chunks in mixture.

Step 2

Bring mixture to slow simmer; stir in pectin, butter (to reduce foaming), cloves, and allspice. Increase heat to high; bring to a full, rolling boil for 1 minute, stirring constantly. Stir in sugar, stirring constantly; cook at a full, rolling boil, 1 minute more. Off heat, stir in red food coloring until evenly colored; skim off any foam.

Step 3

Sterilize 10 (12-ounce) canning jars and lids in boiling water for at least 5 minutes. Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or a thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

Step 4

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover the pot, and process for 10 minutes.

Step 5

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the center of each lid with a finger to ensure the lid does not move up or down. Store in a cool, dark area.