Tangy spiced plum jam
Chatelaine
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* PLUS Cooking time: 240 minutes
Ingredients
-
1
large
orange
, and 1 lemon
-
1.25 kg
dark
plums
-
3-in.
cinnamon stick
-
3 1/2 cups
granulated sugar
Instructions
- Sterilize enough jars and tight-fitting lids to hold 8 cups (2 L). Grate orange peel. Squeeze out 2/3 cup orange juice and 1/3 cup lemon juice. Pit plums. Cut into 1/2-inch (1-cm) slices to make 8 cups.
- Place peel, juices, plums and cinnamon in a large heavy-bottomed saucepan. Bring to a boil over medium-high heat.
- Reduce heat and simmer, covered, stirring often, until plums are tender, about 15 minutes. Stir in sugar. Then simmer, uncovered, until very thick, about 1 hour. Stir often, especially as jam thickens. Discard cinnamon. Ladle into jars. Cover and cool. Store in the refrigerator.
Nutrition (per serving)
- Calories
- 26,
- Protein
- 0.1 g,
- Carbohydrates
- 6.7 g,
- Fat
- 0.1 g,