From Alice Enevoldsen
[1]
- Plums (I used home-grown Gage plums, filled my stock pot about 2/3 full of frozen-and-then-thawed quarters from my tree this summer)
- Sugar (2.75 cups)
- Cinnamon — a few good shakes
- Clove – a sprinkle
- Coriander – about a teaspoon whole, then crush it.
- (This recipe filled 30 4-oz jars)
Directions:
Wash, core, and quarter your plums. Then freeze until you have time to jam.
Thaw the plums in the refrigerator, dump all that into the pot till it is 2/3 full.
Cook/simmer until the plums are soft. Run it all through the blender, return to the saucepan.
Add the spices, simmer for a short time. Skim off any foam that develops.
Add up to ¾ cup sugar per cup of juice, or, like me, as much sugar as you have on hand or feel like..
Simmer until the pectin has developed and the plum butter “sheets” off a cool metal spoon. Skim off foam as it develops. Stir often enough to keep it from burning on the bottom.
Pour your jam into sterilized jelly jars and process according to your directions for fruit butters.
Be careful canning, follow sterile procedure to protect yourself and your food from bacteria.