Rachel's Sugar Plum Spice Jam

Recipe View 20 mins Prepare the Fruit Base: In a large, heavy-bottomed pot, combine the chopped plums, pineapple, orange juice concentrate, apple juice, and lemon juice. Cover and cook over medium-low heat until the plums are softened, approximately 15-20 minutes. Use a potato masher to break down the fruit, leaving some small chunks for texture.

Recipe View 2 mins Simmer and Spice: Bring the mixture to a gentle simmer. Stir in the powdered fruit pectin, butter (to help reduce foaming), ground cloves, and allspice. (2 minutes)

Recipe View 1 mins Achieve a Rolling Boil: Increase the heat to high and bring the mixture to a full, rolling boil, stirring constantly, for 1 minute. This is crucial for proper gelling. (1 minute)

Recipe View 2 mins Add Sugar and Boil Again: Gradually stir in the sugar, ensuring it dissolves completely. Return the mixture to a full, rolling boil, stirring constantly, for another minute. (2 minutes)

Recipe View 2 mins Color and Skim: Remove the pot from the heat. If desired, stir in the red food coloring until evenly distributed. Skim off any foam that has formed on the surface using a spoon. (2 minutes)

Recipe View 0 mins Sterilize Jars: While the jam is cooking, prepare your canning jars. Inspect 10 (12-ounce) jars for any cracks or damage and ensure the rings are rust-free. Sterilize the jars by immersing them in simmering water. Keep them in the hot water until ready to fill. Wash new lids and rings in warm, soapy water and keep the lids in hot water

Recipe View 15 mins Fill the Jars: Carefully remove the sterilized jars from the simmering water. Ladle the hot jam into the jars, leaving ¼ inch of headspace at the top. Run a clean knife or spatula around the inside of each jar to release any trapped air bubbles. (15 minutes)

Recipe View 5 mins Wipe and Seal: Wipe the rims of the jars with a clean, damp paper towel to remove any spills or residue. Place the lids on top of the jars and screw the rings on tightly, but not too forcefully. (5 minutes)

Recipe View 25 mins Process in a Water Bath: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring the water to a boil over high heat. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are at least 2 inches apart. Add more boiling water if needed to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes. (25 minutes)

Recipe View 24 hrs Cool and Check Seals: Carefully remove the jars from the stockpot and place them on a cloth-covered surface or a wooden board, several inches apart. Allow the jars to cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. Once cooled, check the seal by pressing the center of each lid. If the lid doesn't flex, it's properly sealed. (24 hours)

Recipe View 0 mins Store: Store sealed jars in a cool, dark place for up to 1 year. If any jars didn't seal properly, refrigerate the jam and use it within a few weeks.