Fresh plum-orange jam

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PREP TIME

30 min

Makes

6 1/2 cups (1.625 L)

* PLUS Cooking time: 9 minutes

Ingredients

  • 1 kg dark-skinned prune plums , cut in half
  • 1/4 cup water
  • 1 tbsp grated orange zest
  • 5 1/2 cups granulated sugar
  • 3/4 cup water
  • 1 box Certo fruit pectin crystals

Instructions

  • Sterilize enough jars or plastic containers with tight-fitting lids to hold 6 1/2 cups (1.625 L) jam. Remove plum pits. Finely chop plums in a food processor. Place in a saucepan with 1/4 cup (75 mL) water. Bring to a boil. Stir often. Reduce heat, cover and simmer 5 minutes. Place 3 cups (750 mL) in a large bowl and stir in peel and sugar just until mixed. Let stand 10 minutes.
  • In a small saucepan, stir remaining 3/4 cup (175 mL) water with fruit pectin crystals. Bring to a boil, stirring often. Boil 1 minute, stirring constantly. Stir into fruit mixture. Continue stirring 3 minutes. A few sugar crystals may remain. Immediately pour or spoon into sterilized jars or containers, leaving about 1/4-inch (0.5-cm) headspace for expansion. Cover with lids. Let stand at room temperature until set, up to 24 hours. Refrigerate 2 to 3 weeks or freeze up to 1 year.

Nutrition (per serving)

  • Calories
  • 47,
  • Protein
  • 0.1 g,
  • Carbohydrates
  • 12.1 g,
  • Fat
  • 0.1 g,
  • Fibre
  • 0.2 g,

A slathering of this jam is delicious on toast or as a zesty pork glaze.

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