Plum Jam

Now that I have given you the recipes for a couple of different breads, it only makes sense to post some jam recipes.  This year I tried to make jam for the first time and I am proud to say, with good success.  My first effort was plum jam.  I had some plums that were getting soft, so I decided to try a recipe I found in the food blog called Kitchen Stories,one of my favourite blogs.  I did not have enough plums so I added some rhubarb from my garden.  It was delicious.  The second time, I used just plums and it was equally delicious.  The jam is spicy, tasting a bit like Christmas with the cloves.  Each batch makes about two jars.

My grandson tells me it is "too spicy" and my grand-daughter eats the jam straight out of the jar with a spoon.  I also used this as my filling for a jelly roll and it was wonderful, Al ate half the roll right off the bat.  I will be posting the jelly roll, in case you were worried.

I can tell you I will never buy jam again.

Ingredients
1 1/2 pounds plums
1 1/4 cup sugar
1/4 cup vinegar
1/2 teaspoon cloves
1/2 teaspoon cinnamon
1/2 teaspoon ginger

Directions
Put the plums in a medium saucepan, and just cover with water.  Simmer over low heat for 45 minutes or until the plums are soft and the water has reduced.  Remove from heat.

Remove the pits and add the vinegar, sugar, and spices.  Stir gently and let it boil over low heat for another 45 minutes, or until all the juices of the fruit is absorbed and the jam thickens.

Test the jam density in a saucer test.  This is done by placing a saucer in the freezer.  When you think the jam is thick enough, take out the saucer and place a small amount on the cold saucer, run your finger through the jam.  If the path through the jam remains, the jam is ready.

Sterilization
Wash the jars and lids thoroughly with warm soapy water and rinse.  Place a new, clean kitchen cloth at the bottom of the pot then the jars and add water.  Boil for 10 minutes.

Remove the jars from the hot water with forceps and place them onto a clean kitchen towel with the opening downwards, to cool.

Fill with the hot jam to 1 cm. below the rim of the jar.  Clean the rim of the jar, with a towel moistened in sterile water, and screw the lids.