Here's a recipe for Plum Jam with Grapes:
Ingredients:
- 4 cups plums (pitted and chopped)
- 2 cups seedless grapes (red or green)
- 2 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed)
- 1/2 teaspoon ground cinnamon (optional, for added warmth)
Instructions:
-
Prepare the Fruit:
- Wash the plums, remove the pits, and chop them into small pieces. If the skins are tough, you can peel the plums, but leaving the skins on adds texture and color.
- Wash the grapes and remove them from the stems. You can leave them whole or halve them if they are large.
-
Cook the Fruit:
- In a large, heavy-bottomed pot, combine the chopped plums, grapes, sugar, and lemon juice.
- Stir well to combine and let the mixture sit for about 10-15 minutes to allow the sugar to start dissolving and the fruit to release its juices.
-
Simmer the Jam:
- Place the pot over medium heat and bring the mixture to a boil, stirring frequently.
- Once boiling, reduce the heat to medium-low and let the jam simmer. Continue to stir occasionally, cooking until the fruit breaks down and the mixture thickens, about 30-45 minutes. The grapes will burst and release their juices, contributing to the jam's sweetness and texture.
-
Blend the Jam (Optional):
- If you prefer a smoother consistency, use an immersion blender to blend the mixture until it reaches your desired texture. If you like a chunkier jam, you can skip this step or only blend part of the jam.
-
Check for Doneness:
- To test if the jam is ready, place a small spoonful on a chilled plate and run your finger through it. If it wrinkles and holds its shape, it’s done. If not, cook for a few more minutes and test again.
- If you're adding cinnamon, stir it in during the last 5 minutes of cooking for a warm, spiced flavor.
-
Jar the Jam:
- Remove the pot from the heat and ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims clean, place the lids on top, and screw on the bands until fingertip-tight.
-
Process the Jars:
- Process the jars in a boiling water bath for 10 minutes to ensure a proper seal and longer shelf life.
- Remove the jars and let them cool completely on a towel-lined surface. You should hear the lids pop as they seal.
-
Store:
- Once cooled, check the seals. Any unsealed jars should be refrigerated and used within a few weeks.
- Properly sealed jars can be stored in a cool, dark place for up to a year.
Enjoy!
This plum jam with grapes is a delightful blend of tart and sweet flavors. The plums provide a rich base, while the grapes add natural sweetness and a slightly different texture. It’s perfect for spreading on toast, serving with cheese, or using as a glaze for meats!
