Thursday, September 30, 2010

Bountiful Plum Harvest

 Sooo many plums this year. I'll be making several batches of jam. One of my favorite parts of Autumn is the fruity, spicy scents wafting through the house as the preserving of the harvest is accomplished.

Here is one of the recipes I'll be making this year

Plum Orange Freezer Jam

4 cups diced plums
1/3 cup water
1 small orange
1 1/2 cups granulated sugar
1/2 tsp. ground mace or nutmeg
1 pouch freezer jam pectin

1. Chop plums into 1/2" pieces and combine with water in a medium saucepan. Bring to a boil over medium heat. Reduce heat, cover, and boil gently until plums are softened and most of the liquid is evaporated, 5 -10 minutes. Measure 3 3/4 cups cooked plums and liquid.

2. Grate 1 tsp. zest from orange and cut orange in half. Using a spoon, scoop out 1/4 cup orange pulp and chop finely. Add orange zest and pulp to plums.

3. In a medium bowl, combine sugar, mace or nutmeg, and pectin, stirring until well-blended. Add fruit mixture. Stir for 3 minutes.

4. Ladle jam into plastic or glass freezer jars, leaving 1/2" headspace. Apply lids tightly. Let jam stand at room temperature until thickened, at least 30 minutes. Serve immediately, if desired. For longer storage, refrigerate for up to 3 weeks or freeze for up to 1 year.

They are so pretty hanging on the tree. I don't think that color of purple is found many places.

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