Recipe: Plum Nutty Jam and No Cook Kiwi Plum Jam

PLUM NUTTY JAM

2 1/2 lb fresh plums
1 1/2 tsp grated orange rind
1/2 cup orange juice
1 (1 3/4 oz) pkg powdered fruit pectin
5 1/2 cups sugar
1/2 cup walnuts, finely chopped

Remove and discard pits from plums (do not peel). Chop plums into 1/2-inch pieces.

Combine chopped plums, orange rind and orange juice in a large Dutch oven. Stir in powdered fruit pectin. Bring mixture to a rolling boil, stirring constantly. Stir in sugar. Return to a rolling boil; boil 1 minute, stirring constantly.

Remove from heat; skim off foam. Stir 5 minutes. Stir in walnuts. Quickly spoon hot mixture into hot sterilized jars, leaving 1/4-inch headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath for 15 minutes.

Makes 9 half pints
Source: Deb Williams in Pot Luck by The Village Green, Temple, NH. in America's Best Recipes: A 1989 Hometown Collection, Birmingham, AL: Oxmoor House Inc., 1989. Pg. 280.

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I have a wonderful(!!!) freezer plum jam recipe that is to die for! I found my youngest son (3 1/2) in the kitchen with the fridge door open, spoon in hand eating the plum jam right out of the jar1 When I asked why, he said he wasn't going to waste it by putting it on bread (VBG).

Anyways, here is the recipe, I hope she enjoys it...

No Cook Kiwi-Plum Jam
From: Certo booklet

3/4 cup finely chopped kiwi
1 cup finely chopped sweet plums
3-3/4 cup granulated sugar
1 tbsp lemon juice
1 pouch CERTO Liquid Fruit Pectin

Measure fruits into a large bowl. Add sugar to fruit and mix well. Let stand 10 minutes. Stir in liquid fruit pectin and continue to stir for 3 minutes (a few sugar crystals will remain). Pour into clean jars, cover with tight lids and let stand at room temperature until set. (May take up to 24 hours.) Store in freezer or for 3 weeks in the refrigerator.

Makes about 4 cups.

TIPS: Use Santa Rosa plums or similar varieties. Food processor can be used to chop plums.