Ingredients with Measurements:
- 4 cups of Flatwoods plums, pitted and chopped
- 2 cups of granulated sugar
- 1/4 cup of lemon juice
- 1/2 teaspoon of butter
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
- Water bath canner
Step-by-step instructions:
1. In a large pot, combine the chopped plums, sugar, and lemon juice. Stir well to combine.
2. Place the pot over medium-high heat and bring the mixture to a boil, stirring frequently.
3. Once the mixture comes to a boil, reduce the heat to medium-low and let it simmer for about 30-40 minutes, or until the mixture thickens and reaches a jam-like consistency.
4. Stir in the butter to prevent foaming.
5. While the jam is cooking, prepare the canning jars and lids by washing them in hot, soapy water and sterilizing them in boiling water for 10 minutes.
6. Once the jam is ready, remove the pot from the heat and use a canning funnel to ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace.
7. Use a bubble remover tool to remove any air bubbles from the jars.
8. Wipe the rims of the jars with a clean, damp cloth and place the lids and bands on top, tightening the bands until they are finger-tight.
9. Place the jars in a water bath canner and process for 10 minutes.
10. After processing, remove the jars from the canner and let them cool on a wire rack for 24 hours.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium-high heat for boiling, medium-low heat for simmering
Serving size:
This recipe makes about 4-5 half-pint jars of jam.
Nutritional information:
Calories per serving: 100
Total fat: 0g
Sodium: 0mg
Total carbohydrates: 26g
Protein: 0g
Substitutions for ingredients:
- Flatwoods plums can be substituted with any other variety of plums.
- Lemon juice can be substituted with lime juice or orange juice.
- Butter can be omitted if desired.
Variations:
- Add a pinch of cinnamon or nutmeg for a spiced plum jam.
- Add chopped nuts or dried fruit for texture and flavor.
- Use brown sugar instead of granulated sugar for a caramelized plum jam.
Tips and tricks:
- Use a candy thermometer to ensure the jam reaches the proper temperature of 220°F.
- Stir the jam frequently to prevent burning or sticking to the bottom of the pot.
- Use a jar lifter to safely remove the jars from the canner.
Storage instructions:
Store the jars of jam in a cool, dry place for up to one year.
Reheating instructions:
To reheat the jam, simply remove the lid and microwave for 30 seconds or until warm.
Presentation ideas:
Serve the jam in a small dish with a spoon or spread it on toast or biscuits.
Garnishes:
Garnish with fresh mint leaves or a slice of lemon.
Pairings:
Serve the jam with cheese and crackers or use it as a glaze for roasted meats.
Suggested side dishes:
Serve the jam with a side of fresh fruit or a salad.
Troubleshooting advice:
- If the jam is too runny, continue cooking for a few more minutes until it thickens.
- If the jam is too thick, add a splash of water or lemon juice to thin it out.
Food safety advice:
- Always use clean, sterilized jars and lids to prevent contamination.
- Follow proper canning procedures to ensure the jars are sealed and safe to eat.
Food history:
Flatwoods plums are a variety of wild plum that grow in the southeastern United States. They are known for their sweet, juicy flesh and are often used in jams and preserves.
Flavor profiles:
Flatwoods Plum Jam has a sweet and tangy flavor with a hint of tartness from the lemon juice.
Serving suggestions:
Serve the jam as a condiment for breakfast or brunch dishes, or use it as a glaze for roasted meats.
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