Recipe of the Day — Plum Orange Jam

Terri — here it is! It’s from the Ball Blue Book.

5 cups chopped and pitted plums (about 3.5 lbs)

1 Tbsp grated orange peel

1 pkg powdered pectin (Sure-Jell)

5.5 cups sugar

1/4 c. orange liqueur (Cointreau or Grand Marnier)

Combine plums, orange peel and pectin in a large saucepot. Bring to a boil, stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam (even the foam will ‘gel’ a bit and tastes good on toast!). Stir in orange liqueur. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yield: about 6 half-pints.

My notes: This is a great recipe. The first time we made this I also baked bread that day and I vividly recall we ate more than a whole loaf of bread — and we only had 4 eaters at that time! Beloved Child #1 especially loved it.


One Response

  1. oh, and about those plums . . . leave the skin on . . . gives a great color to the final product! 😉

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