Peppered Plum Jam
This recipe below is an adaptation from the BHG original recipe so that I could cut the sugar. Enjoy!
- 4 cups plums (I used black plums)
- 1/2 cup water
- 2 cups sugar
- 2 T. bottled lemon juice
- 2 T. Ball Flex batch pectin
- 2 t. freshly ground black pepper
Pit and finely chop plums, do not peel. In a 5 or 6 quart heavy pot combine plums and the water, reduce heat. You will add the water because plums are easily burned in the bottom of the pot. Simmer, covered for 5 minutes.
Add sugar to plums and bring to a full rolling boil, stirring constantly for another 5 minutes. You can break down the plum at this point by using a potato masher. (Immersion blender will be a mess!)
Add bottled lemon juice and once back at a boil add the pectin, stir and time for one minute boiling hard. Remove from heat and add the black pepper.
Filling the jars:
On a dishtowel place your hot jars and using your funnel in each jar ladle the mixture into the jars leaving 1/4" headspace. Remove air bubbles and refill to the proper headspace if necessary.
Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".
Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.