Easy plum jam

This jam recipe is great for having the sweet taste of summer plums all throughout the winter.

Plums are a great fruit to use for jam because you don’t have to peel them! Plus, this recipe makes 8 jars total, allowing you to taste sweet summer plums all throughout the winter.

Easy plum jam

Prep: 20 min
Total: 45 min
Makes 8 250 mL jars

Ingredients:

  • 8 cups diced plums, about 20 plums
  • 1/2 cup water
  • 3 tbsp lemon juice
  • 2 tbsp lemon zest
  • 1/2 tsp ground cardamom
  • 57-g pkg classic powdered pectin
  • 8 cups granulated sugar
  • 8 250-mL Mason jars

Method:

Fill a canner with water, leaving a 2-in. headspace. Boil over high.

Boil plums with water, lemon juice, lemon zest and cardamom in a large pot. Reduce heat to medium and continue cooking, stirring often, until plums are soft and mixture is reduced to 6 cups, about 5 minutes. Scrape into a measuring cup to check, then return to pot. Stir in pectin until dissolved. Add sugar and bring to a rolling boil, stirring constantly. Boil hard for 1 minutes. Remove from heat and skim foam off surface.

Pour into hot, clean Mason jars, leaving a 1/4-in. headspace at the top of each jar. Stir each jar with a non-metallic utensil to remove air bubbles. Wipe rim clean with damp paper towel, then cover with lid. Close with screw band.

Add jars to boiling water in canner, ensuring that they are covered by at least 2 in. of water. Bring to a rolling boil and process, covered, for 10 minutes. Turn off heat, remove canner lid and let stand, 5 minutse. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when centre is pressed. If they do, store in the fridge. Processed jars keep well at room temperature for up to 1 year.

Per tbsp: 54 calories, 14 g carbs

Courtesy Claire Tansey
www.chatelaine.com
@tanseyclaire