Spiced golden plum jam
Makes 6 cups
- 4 cups yellow plum slices
- ½ cup freshly squeezed orange juice
- 2 tbsp freshly squeezed lemon juice
- 5 cups granulated sugar
- 1 pkg fruit pectin crystals
- 1 tbsp garam masala spice blend
- 2 tsp ground nutmeg
Heat six, 1-cup jars in boiling water and scald the lids, lifter, funnel and tongs. In a Maslin pan or canning kettle, crush the plums using a potato masher. Add the orange juice and lemon juice and bring to a boil over medium-high heat, stirring frequently. In a bowl, combine the sugar and pectin. Add the sugar mixture, 1 cup at a time, stirring to dissolve before adding the next cup. Add the garam masala and nutmeg. Bring to a rolling boil for 1 minute. Remove the pan from the heat and skim off any foam. Fill the hot jars, leaving a ¼" head-space. Wipe the rims, top the jars with flat lids and screw on metal rings. Return the jars to the hot water bath, topping up with hot water if necessary. Bring to a full rolling boil and process the jars for 5 minutes. Transfer the jars to a rack to cool completely. Check the seals, label the jars and store in a cool place for up to 1 year.
Excerpted from Preserving by Pat Crocker (HarperCollins Publishers Ltd., ©2011) All rights reserved.