Summary: It sounded like a good combo, so voila. This recipe makes 3 half-pints + a little for the fridge.
- 2 c cored and pitted plums (I used Italian)
- 3 c peeled, cored and pitted peaches (I used mostly yellow and one white)
- zest of 1 lime
- 3 T fresh lime juice
- generous 1/4 c diced crystallized ginger
- 3 allspice berries
- 1/2 c sugar
- 1/2 c water
- 1/4 c apple cider or unfiltered apple juice
- 1 tiny turn of fresh ground black pepper
- 2 tsp pectin whisked into 1/4 c sugar, set aside
- Set up your canning pot and get the water heating. When it’s almost boiling, put your jars and lids in to sterilize them. Remove just before spooning the jam into them and place on a dishtowel-covered cooling rack.
- Meanwhile, in a large stock pot, put the plums, peaches, lime zest and juice, crystallized ginger, allspice, 1/2 c sugar, water and cider. Bring to a boil and cook, stirring regularly, 10-15 minutes.
- Mash a little with a potato masher (to your desired chunkiness) and slowly stir in half of the sugar-pectin mixture. Cook and stir. Taste (don’t burn your tongue.)
- If you think it’s still too loose, add some more pectin-sugar. I used about 3/4 of the mix I’d made.
- When the jam is looking good, ladle it into your jars, put the lids and rings on, and carefully lower them into the boiling water in the canning pot.
- Process about 10 minutes.
Preparation time: 25 minute(s)
Cooking time: 35-45 minute(s)