1 / 1 Picture by: Pam-3BoysMama
Plum and Pineapple Jam
- 10 red plums, pitted and chopped
- 2 cups (330g) chopped fresh pineapple
- 1/2 cup (125ml) apple juice
- 1/2 (350ml) can frozen orange juice concentrate
- 1 lemon, juiced
- 1 1/2 teaspoons ground cloves
- 1 teaspoon ground allspice
- 1 (50g) packet powdered fruit pectin
- 1 tablespoon butter
- 8 cups (1.6 kg) white sugar
- 4 drops red food colouring
Preparation:30min › Cook:45min › Ready in:1hour15min
- Place the plums, pineapple, apple juice, orange juice concentrate and lemon juice into a large pot over medium-low heat, cover, and cook until the plums are soft, 15 to 20 minutes. Mash the plums and pineapple with a potato masher until thoroughly broken up, but leave small chunks of fruit in the mixture. With the fruit mixture at a slow simmer, stir in the cloves, allspice, pectin and butter (to reduce foaming). Raise heat to high and bring the mixture to a full, rolling boil for 1 minute, stirring constantly. Mix in the sugar, stirring constantly, and cook for 1 more minute at a full, rolling boil. Remove from heat, stir in red food colouring until even in colour, and skim off any foam.
- Sterilise 350ml canning jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilised jars, filling the jars to within 5mm of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 5 cm space between the jars. Pour in more boiling water if necessary until the water level is at least 3 cm above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several centimetres apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
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