I devised this recipe when I wanted a variation of plum jam and thought why not use canned crushed pineapple? The result was beautiful jewel-tone jam with a pleasing fruit combo of flavors and textures. No added commercial pectin here, so if the thought of standing and stirring, oh about a half hour, scares you away, go with the standard recipes on pectin containers instead. But I enjoy cooking jam mixtures without adding pectin because once they reach that "sheet" or "spoon" test stage, there's no guesswork or split second timing - you are guaranteed the consistency is perfect for jam. Yield 6 half-pints, each jar with 16 tablespoon servings of yummy jam.
- 1 1/4 lb. plums (I used black plums to get the dark rich red color)
- 1 20-ounce can crushed pineapple undrained (either in own juice or heavy syrup, doesn't matter)
- 3 cups sugar
- Wash and stem plums, don't peel. Cut fruit away from pit. Chop fruit fine or grind. I got about 2 1/2 cups ground from the 1 1/4 pounds of plums using my KitchenAid grinder attachment. If you chop fine you'll likely have a little over 3 cups.
- Place prepared plums, undrained pineapple and sugar in large deep kettle over medium high heat (I used a 12-quart stainless steel pot to prevent hot splashes while cooking.)
- Stir frequently at first then constantly once the mixture begins to boil to prevent scorching, adjusting heat or flame as needed to maintain a constant boil, until mixture becomes thick, and the color intensifies and becomes jewel-tone. Use the "spoon" or "sheet" test for jelly making to help determine doneness. The National Center for Home Preservation has a great explanation and drawings of this at: http://www.uga.edu/nchfp/how/can_07/jelly_point.html. The cooking and stirring process for a batch this size can easily take 30 or more minutes after it begins to boil - so be patient!
- Remove from heat and skim foam off top if any.
- Ladle into hot sterilized half pint jars, leaving a 1/4 inch headspace and seal. Any leftover can be refrigerated.
- Place jars in boiling water bath and boil 10 minutes (sea level - adjust for altitude as necessary.)
- Remove jars and allow to cool on padded surface away from drafts and undisturbed for 12 hours.
|Amount Per Serving||%DV|
|Serving Size 18g|
|Recipe makes 96 servings|
|Calories from Fat 0||0%|
|Total Fat 0.02g||0%|
|Saturated Fat 0.0g||0%|
|Trans Fat 0.0g|
|Total Carbs 8.22g||2%|
|Dietary Fiber 0.1g||0%|