Recipe: Balsamic Plum Jam
Adapted from Canning Homemade! Blog.
Feel free to multiply this recipe based on how many plums you have. I usually make around 10 times this amount. Also, I add more balsamic vinegar than is called for because I like the jam to have stronger notes of the balsamic flavor.
- 4 cups dark or black plums, pitted and diced
- 1 1/2 cups sugar
- 1 T. good balsamic vinegar (I like more like 3 T. per 4 cup batch)
- 1 1/2T. Ball Flex Batch Pectin
In an enameled dutch oven on low heat cook the plums until they are soft stirring often. Plums easily burn so stay attentive. Once the plum are softened using a potato masher break down the plums until only small bits are left. Add the sugar and balsamic bring the mixture up to a boil, stirring constantly. Once the mixture is boiling add the pectin, return to a boil for one minute.
Ladle the recipe into the jars leaving 1/4" headspace. Process in water bath at a full boil for 10 minutes (or more if you are at higher altitude). Yields 3 half pints.
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