rachel's sugar plum spice jam

Ingredients

• Servings: 10
• 10 red plums, pitted and chopped
• 2 cups chopped fresh pineapple
• 1/2 cup apple juice
• 1/2 (12 fluid ounce) can frozen orange juice concentrate
• 1 lemon, juiced
• 1 1/2 teaspoons ground cloves
• 1 teaspoon ground allspice
• 1 (1.75 ounce) package powdered fruit pectin
• 1 tablespoon butter
• 8 cups white sugar
• 4 drops red food coloring

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 2 hrs 15 mins


• place the plums, pineapple, apple juice, orange juice concentrate, and lemon juice into a large pot over medium-low heat, cover, and cook until the plums are soft, 15 to 20 minutes. mash the plums and pineapple with a potato masher until thoroughly broken up, but leave small chunks of fruit in the mixture. with the fruit mixture at a slow simmer, stir in the cloves, allspice, pectin, and butter (to reduce foaming). raise heat to high and bring the mixture to a full, rolling boil for 1 minute, stirring constantly. mix in the sugar, stirring constantly, and cook for 1 more minute at a full, rolling boil. remove from heat, stir in red food coloring until even in color, and skim off any foam.
• sterilize 12-ounce canning jars and lids in boiling water for at least 5 minutes. pack the plum jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air . wipe the rims of the jars with a moist paper towel to remove any food residue. top with lids, and screw on rings.
• place a rack in the bottom of a large stockpot and fill halfway with water. bring to a boil over high heat, then carefully lower the jars into the pot using a holder. leave a 2 inch space between the jars. pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. bring the water to a full boil, cover the pot, and process for 10 minutes.
• remove the jars from the stockpot and place a cloth-covered or wood surface, several inches apart, until cool. once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). store in a cool, dark area.