Somehow, even though the days are still warm, it feels like the inevitable march toward autumn has begum. I am not complaining as I love autumn; it’s my favorite season by far. With it come late summer and autumn foods. Apple picking has started (!!!) and other stone-fruits are plentiful. Enter dark red, tart and sweet plums. I decided to make some jam to preserve their flavor a little longer, and I think that it turned into one of my best jams in a good long while.
Ingredients
3 1/2 lbs. black plums OR Italian plums, pits removed (about 4 pounds with the pits still in)
2 1/2 cups granulated sugar
Pinch of salt
2 – 3 tablespoon lemon juice
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1 package low or no sugar pectin
a few teaspoons vodka or schnapps
Directions
Wash the plums well. Remove the pits. Cut all the plums into 1 inch chunks (roughly). It’s OK if the plums are a little crushed at this point, since they will be cooked down anyway. Add sugar, salt, lemon juice and spices into the bowl. Mix well.
Cover with plastic wrap and refrigerate for at least 8 hours (or up to 48 hours).
When you’re ready to cook the jam, scrape all of the plum-sugar mix into a large pot. Bring the mixture to a boil over medium-high heat. Stir the mixture to let it heat evenly. Lower the heat to medium – medium low, and cook until the fruits start to soften. Mash the plums with a potato masher, OR you can pass about ¾ of the mix through a food mill (this will remove the skins). Add the pectin and continue to cook the plums until the mixture reduces and starts to thicken slightly. Stir frequently to prevent the jam from sticking to the bottom and burning. While the jam is cooking, prep your heat-proof jam jars and lids.
Check the temperature of the plum jam every 10 – 15 minutes (more frequently as it thickens more). Cook the jam until the temperature reaches 220F (105C). My jam reached this temperature in 28 minutes. Remove the pot from the heat and carefully ladle hot jam into your prepared jars. Please be careful! Allow the jars to cool to room temperature completely, covered with a clean dish towel, them spoon 1/2 teaspoon vodka or schnaps on the surface and seal.
