In case you hadn’t noticed me talking about PLUMS forever, we had a lot of them. We canned them quite a few ways, but the two I liked the most were a spiced plum jam and a plum chutney. Recipes after the jump!
Spiced Plum Jam
8 cups pitted and chopped plums
3-1/2 cups granulated sugar
Zest and juice of 1 lemon
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground clove
2 (85ml) packets liquid pectin
Combine sugar and plums in a large pot and bring to a boil, stirring regularly. The plums release their juice and it becomes a sugar plum soup, it’s pretty neat actually if you are new to jam making. Once boiling add the lemon juice and zest, cinnamon, nutmeg and cloves. Keep cooking on high heat until the jam thickens and looks syrupy. At this point add the pectin and bring to a rolling boil for 5 minutes. When it’s done it looks thick and shiny.
Ladle into sterilized jars and process in boiling water for 10 minutes.
^Plums and sugar only, right before I added the lemon
^ Almost ready!
I love this recipe and made at least 5 batches of it. It’s really tasty on crackers and on toast and muffins.
The original recipe for plum chutney I used is from The Kitchn, though I tripled it cuz I had plums out the ying yang. I also made 2 huge batches of this stuff. It goes like this:
12 cups chopped plums (make sure you have a really big pot or divide it between two pots)
3 cups minced white onion
2-1/2 cups sultana raisins
6 cups brown sugar
4-1/2 cups apple cider vinegar
Zest of 3 lemons
6 teaspoons sea salt
3 teaspoons cinnamon
6 teaspoons freshly grated ginger
1-1/2 teaspoons ground cloves
1-1/2 teaspoons mustard seeds
1 teaspoon red chili flakes
Combine all ingredients in a large pot and bring to a boil. Reduce heat and allow to simmer until it has reduced to a thickness that won’t run off your spoon (it took a long time for this to happen). Make sure you stir it regularly and keep in on medium or lower, otherwise it will scorch the bejeezus out of your pans (which I definitely did and it took ages to get them clean). It looks like a lot of chutney when you first get the ingredients into the pot, but it reduces to like half the amount. I got maybe 5 or 6 x 500ml jars out of this quantity, and that’s why I did two big batches.
When it’s done ladle it into your sterilized jars as usual and process in boiling water for 10 minutes. YUMMM
^ Chutney spices
^ Multi-tasking chutney and jam at the same time. PHEW I’m glad the plums are gone… though the neighbour did just offer us his plums yesterday… hahahhhaha. Plums 4eva.