Sweet plums and juicy berries give this jam a certain je ne sais quoi. Actually, the ingredients are below, so you do know what, but the complex flavor they create together will leave your friends and family guessing.
INGREDIENTS
2 cups fresh plums, pitted and chopped
2 cups fresh blackberries
2 cups fresh blueberries
2-2/3 cups evaporated cane sugar, divided
2 tablespoons fresh lemon juice
1 tablespoon powdered pectin
Makes 4 half-pint jars
DIRECTIONS
Prepare your canning jars, if canning in a hot water bath. Otherwise, prepare freezer jam jars and set aside.
Combine the plums, blackberries, and blueberries in the bottom of a large stockpot. Add 2 cups of the sugar and the lemon juice, and cook over medium heat, stirring often. Once it comes to a simmer, gently crush up the fruit with a potato masher to your desired consistency. Remember that this is jam and not jelly, so chunks are acceptable.
Once the jam comes to a boil, combine the remaining 2/3 cup sugar with the pectin, and stir to break up any clumps. Add to the jam and stir well to combine. Lower the heat to medium and let the jam bubble and burp for 15 to 20 minutes, stirring continuously, until it begins to thicken.
Once the jam is thick and passes the “Gel Test” (see below), can according to the manufacturer’s directions. Let it set up for at least 24 hours before using.
GEL TEST: The most important part of canning is to make sure your jam has a nice gel to it, ensuring it will be smooth and spreadable upon cooling. Check the gel of jam by placing a teaspoon of jam on a plate and putting it in the freezer for 1 minute. Push against the edge of the jam, and if it wrinkles up from the pressure of your finger, it is ready. It should actually slightly wrinkle, not smear. If not, let it cook for 3-minute intervals, checking the gel after each interval.