Photo: Skillet Strawberry-Plum Jam Recipe
Directions
Dice 1 pound red plums; toss with 1 pound quartered strawberries, 3/4 cup sugar, 1 teaspoon vanilla extract, 1/2 teaspoon cinnamon and the juice of 1 lemon in a bowl. Cover and let stand 2 to 6 hours. Transfer to a large skillet. Add 1/3 cup honey; cook over medium-high heat, stirring occasionally, until the mixture is thick and registers 220 degrees F on a candy thermometer, about 30 minutes. Fill sterilized jars, leaving a 1/2-inch headspace, then seal and process for 15 minutes.
TIP: This jam is delicious with butter on a crusty baguette or drizzled over vanilla ice cream.
Photograph by Kang Kim
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By ADMIN CUST SVC
Knoxville, TN
on October 04, 2012
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Note: Jams canned properly, with our method, will last one year.
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By Boopmom1
Milwaukee-Brew City
on September 29, 2012
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My only complaint about this recipe is that it didn't make enough! I doubled (actually made it twice the recipe and was only able to make 6 8 oz jars. I guess the color is dependent on what kind of plums you use. Also the time you take to reduce the jam matters. Too little time and it's runny. I stuck with the 30 minutes and my jam came out fine. This should be shelf stable for up to a year if properly preserved. I didn't have to add any pectin to make mine thicken.
By samthemailman_2...
hightstown, NJ
on September 27, 2012
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tasty how long will it last in jars
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