JAM IS ALWAYS EXCELLENT ON TOAST, BUT THERE ARE SO MANY OTHER CREATIVE WAYS TO USE IT. SPOON ON TOP OF SHORTBREAD, SPREAD BETWEEN CAKE LAYERS (WITH CUSTARD FILLING OR NOT), AND LIVEN UP A STREUSEL-TOPPED BAR COOKIE WITH YOUR FAVORITE FLAVOR.
PREP: 40 MINUTES PROCESS: 10 MINUTES MAKES: 8 HALF-PINTS PHOTO
1. Place plums and the water in a medium saucepan. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Measure 3 cups plum mixture.
2. Transfer plum mixture to a 6- to 8-quart heavy pot. Stir in sugar, crushed blackberries, and vanilla bean paste. Bring to boiling over medium heat, stirring constantly. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
3. Ladle hot jam into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
4. Process filled jars in a boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
PER 1 TABLESPOON: 57 cal., 0 g fat, 0 mg chol., 0 mg sodium, 15 g carb., 0 g fiber, 0 g pro.