Vegan Plum Basil Jam

Joni Marie Newman

Vegan Plum Basil Jam

This sweet jam will brighten any piece of toast or morning bun.

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Serves: 14

What you need:

5 pounds red plums, stems removed, pitted, and chopped
1 cup water
¼ cup fresh lemon juice
¼ cup red wine vinegar
½ teaspoon freshly ground black pepper
1 teaspoon vegan butter (optional)
2 1.75-ounce packages Sure Jell pectin
6 cups evaporated cane juice
20 large basil leaves, chiffonaded
Jars with lids and rings
Boiling water bath canner (or a large stock pot with lid) with rack
Canning tongs
Wide-mouth funnel

What you do:

  1. In a large pot over medium-high heat, add plums, water, lemon juice, vinegar, pepper, butter, and pectin and stir to combine. Bring to a boil for 2 minutes. Stir in evaporated cane juice and return to boil for 1 minute. Stir in basil and remove from heat.
  2. Ladle preserves into sterilized jars, allowing 1/2-inch of space below top. Wipe off any excess jam from top of jar with a clean towel, place lid on top, and tighten rings.
  3. Using canning tongs, place sealed jars onto rack in canning pot-bath, making sure that jars are covered by at least 2 inches of water. Boil 10 minutes, then carefully remove each jar and place it in a safe place to cool overnight.
  4. Once cool, check to make sure lids are sealed by pressing top of center of lid. If it makes a popping sound, then it is not sealed. Once lids are sealed, loosen rings and dry off any excess moisture. Replace rings and apply a label or tie on a gift tag.
For more plant-based recipes like this, read:

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