Tart plums add a perfect balance to sweet cherries in this truly summery jam.
Recipe by Marisa on July 16, 2012
Rating
5 stars (1 reviews)
Ingredients
3 cups pitted and chopped plums (about 1-1/2 pounds/680 g whole plums)
4 cups pitted and chopped sweet cherries (about 2 pounds/910 g whole cherries)
3-1/2 cups granulated sugar (700 g)
1 Zest and juice of 1 lemon
2 3-ounce packets liquid pectin (85 ml)
Categories
Preserves
Steps
Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars as per our canning basics post. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.
Combine the plums, cherries and sugar in a large pot. Bring to a boil over high heat and cook for approximately 15 to 20 minutes, until the jam looks molten and syrupy.
Add the lemon zest and juice and the pectin. Bring to a rolling boil and boil for 5 minutes.
Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.
Turn off canner, then carefully lift jars out and set on a towel on the counter to cool. Let sit 24 hours, then check that all have sealed. Label and store in a cool place.
