Plum Basil Jam
This sweet summer jam will brighten any piece of toast or morning bun.
June 12, 2018
Makes 14 half-pint jars
What you need:
5 pounds red plums, stems removed, pitted, and chopped
1 cup water
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper
1 teaspoon vegan margarine (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:
- In a large pot over medium-high heat, add plums, water, lemon juice, vinegar, pepper, margarine, 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.
- 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, seat lid on top, and tighten rings.
- 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 for 10 minutes, then carefully remove each jar and place it in a safe place to cool overnight.
- 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.
Chef’s Tip: New to canning? Check out this easy guide to canning preserves.
Photo Credit: Joni Marie Newman
