Canning Plums - Delicious Spiced Plum Jam and Variations
by
Angela
Medium
Plums are sweet and delicious and readily available during the summer. Take advantage of the bounty and can some for use later in the year!
Our wild plum trees were loaded with ripe plums ready to pick. In another two weeks they would be gone - so we needed to harvest, and preserve, as much as we could now. Bushels of plums to can meant getting creative with my recipes.
Plums have to be chopped into chunks. We chose to leave the skins on for more fiber and nutrition, plus with so many batches going at once it was a lot easier to process if I didn't have to skin them. Of course you want to remove all the pits.
One of our family favorites turned out to be this Spiced Plum Plum Preserves - the flavor was sweet with cinnamon and cloves and very yummy indeed. This canning recipe only required a water-bath canner so it could be done without pressure canning.
Another variation was the Mint Cinnamon Plum Preserves using fresh mint from the garden during the cooking process to imbue a nice flavor to the jam. I loved this as a topping on ice cream.
The last variation was Orange Rosemary. I wasn't sure about this so I only made 3 pints and I wish I had made a dozen! The light citrus of the orange extract was a perfect complement to the uplifting, savory flavor of fresh rosemary. Again the rosemary was in the plums during the cooking stage, not canned into the jars during the canning stage.
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Just purchased my very first canning kit today! Cannot wait to try my hand at it! This recipe sounds wonderful!
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