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Cinnamon Plum Jam Recipe

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When I share this slightly sweet jam with family and friends, it disappears quickly. Through the years, I've learned to make more than one batch!

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56 Servings
Prep: 15 min. Process: 10 min.

Ingredients

7 cups sugar
5 cups coarsely ground peeled plums (about 2-1/2 pounds)
1/2 cup water
1/3 cup bottled lemon juice
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon ground cinnamon

Directions

In a Dutch oven, combine sugars, plums, water and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from the heat; stir in cinnamon. Skim off foam.
Carefully ladle hot jam into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner. Yield: 7 half-pints.

Nutrition Facts: 1 serving (2 tablespoons) equals 110 calories, trace fat (trace saturated fat), 0 cholesterol, trace sodium, 28 g carbohydrate, trace fiber, trace protein.

Cinnamon Plum Jam published in Cookin' Up Country Breakfasts Cookbook , p56

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