This spiced plum jam is a little bit of Christmas in a jar. Beautiful plums paired with a little bit of spice and there you have Sugar Plum Princess jam! I will be using this to make a flakey croissant cream cheese pastry topped with this lovely, spiced jam for a Christmas morning treat.
- 8 cups pitted and chopped plums (about 4lbs whole plums)
- 4 cups sugar
- 1 tbsp lemon juice
- 2 tsps ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
In a large stainless steel stock pot, combine the plums and sugar. Bring to a boil over high heat. Stir in lemon juice and spices and continue to boil over high heat for 15-20 minutes. When it’s done, it should look thick, and it should pass the *jell test. Place hot jam into hot jars. Wipe rims of jars, checking for any nicks or cracks in your jars, center lid on jar and screw bands on to finger-tip tight. Lower into a water-bath canner making sure the jars are completely submerged in hot water. Bring to a boil and process for 10 minutes. When done remove lid and let rest in canner for 5 minutes before removing to counter to rest for 24 hours. Label jars and store in a cool dark place for up to 12 months.
* Jell Test – Place a plate in the freezer, when ready to test take the plate out of the freezer and add a small amount of the jam. When the jam cools it should have a jelled/jam consistency and not runny then it is done. No pectin is needed for this jam.
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