Plum Cinnamon and Plum Raspberry Jam
Ingredients
Plum Cinnamon Jam
-
2
lbs
plums
-
5 ½
cups
sugar
-
1
teaspoon
cinnamon
-
1
box
Sure-Jell
-
¼
cup
water
Plum Raspberry Jam
-
2
cups
fruit (diced plums and raspberries)
-
4
cups
sugar
-
2
tablespoons
fresh lemon juice
-
1
box
Sure-Jell
-
¼
cup
water
Instructions
- For the Plum Cinnamon Jam, pit and finely chop the plums into ¼ inch pieces.
- Add the chopped plums to ¼ cup of water and simmer for 5 minutes.
- Stir the sugar into the plum mixture, add cinnamon, and let it sit for 10 minutes.
- Mix ¾ cup water with the Sure-Jell pectin in a saucepan, boil for 1 minute, then stir into the fruit mixture.
- Stir constantly for 3 minutes, then fill clean containers to within ½ inch of the tops and cover.
- Let the jam stand at room temperature for 24 hours, then store in the freezer.
- For the Plum Raspberry Jam, pit and finely chop the plums, and smash the raspberries.
- Add the fruit to ¼ cup of water and simmer for 5 minutes, then stir in the sugar and lemon juice.
- Let it sit for 10 minutes, then mix with the Sure-Jell pectin as before.
- Fill containers and let it stand at room temperature for 24 hours before freezing.
Nutrition Facts (estimated)
Servings
10
Calories
200
Total fat
0g
Total carbohydrates
50g
Total protein
0g
Sodium
0mg
Cholesterol
0mg
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