recipe is in 3rd picture
Freshly picked, freshly processed. Followed one of the only no-pectin plum jam recipe I could find, from the NCHFP.
I used 4 oz jars, or 1/4 pint, for gifting size. And will be processing a few pint jars soon.
Processed 10 minutes after sanitizing jars (I know, not necessary with 10+ minutes processing, but I like to).
by dimsum2121
4 Comments
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I should add, I deviated by adding in 1 tablespoon of ground cinnamon and 1/4 teaspoon of fresh ground nutmeg.
I used store-bought lemon juice, too.
Looks amazing! I’m in Southwestern Pennsylvania and my local farmers market is a great source of fantastic fruits. I get sour cherries, apricots, several different kinds of plums, peaches, 8 different varieties of apples in the fall, etc. I make my own yogurt with my Sous vide circulator, and I make & can my own yogurt fruit. I do cherry & plum, black raspberry & blueberry, apricot, strawberry & raspberry, and my husband’s favorite, mango peach pineapple. 😋 I use a low sugar pectin so I can make the cherry plum & apricot flavors a little tart!
I love plum jam! Never thought of adding cinnamon or nutmeg!