Join me for canning week (: Sweet Cherry-Plum Jam)

You can never have too many hor d'oeuvre recipes, so give Join me for canning week (: Sweet Cherry-Plum Jam) a try. This recipe serves 40. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 73 calories. For 33 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up cherries, granulated sugar, plums, and a few other things to make it today. 152 people have made this recipe and would make it again. It is brought to you by Simple Bites. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 4%. If you like this recipe, take a look at these similar recipes: For the Love of Small Batch Canning (: Spiced Plum Jam), Canning Week: Zucchini-Pepper Sweet Relish, and Catch up on my other posts for veggie week and join in the conversation using #veggieweek and @nvw2014.

Servings: 40

Preparation duration: 30 minutes

 

Ingredients:

4 cups pitted and chopped sweet cherries (about 2 pounds/910 g whole cherries)

3-1/2 cups/700 g granulated sugar

Zest and juice of 1 lemon

2 (3-ounce/85 ml) packets liquid pectin

3 cups pitted and chopped plums (about 1-1/2 pounds/680 g whole plums)

Equipment:

sauce pan

pot

ladle

Cooking instruction summary:

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.

 

Step by step:


1. Prepare a boiling water bath and 4 regular-mouth 1-pint/500 ml jars as per our canning basics post.

2. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

3. 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.

4. Add the lemon zest and juice and the pectin. Bring to a rolling boil and boil for 5 minutes.

5. 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.

6. Let sit 24 hours, then check that all have sealed. Label and store in a cool place.


Nutrition Information:

Quickview
73k Calories
0.24g Protein
0.06g Total Fat
18g Carbs
0% Health Score
Limit These
Calories
73k
4%

Fat
0.06g
0%

  Saturated Fat
0.01g
0%

Carbohydrates
18g
6%

  Sugar
17g
20%

Cholesterol
0.0mg
0%

Sodium
0.16mg
0%

Get Enough Of These
Protein
0.24g
0%

Vitamin C
2mg
3%

Fiber
0.55g
2%

Potassium
51mg
1%

Vitamin A
51IU
1%

Vitamin K
1µg
1%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Gingerbread Cake with Cream Cheese Frosting
Cook the Book: Mac and Cheese with Soubise
BB Monday: Brownie Cookies
Green Bean Casserole
Vegan Tomato, Chickpea, and Sweet Potato Soup
Red Wine Marinated Flank Steak #grassfedmoms
Blueberry Lavender Jam Ice Cream
Pork Chops in Orange Sauce
Semisweet Chocolate and Peanut Bars
Stuffed Eggplants in Garlic Sauce
Food Trivia

The largest item on any menu in the world is the roast camel.

Food Joke

John invited his mother over for dinner. During the meal, his mother couldn't help noticing how attractive and shapely the housekeeper was. Over the course of the evening, she started to wonder if there was more between John and the housekeeper than met the eye. Reading his mom's thoughts, John volunteered, "I know what you must be thinking, but I assure you, my relationship with my housekeeper is purely professional." About a week later, the housekeeper came to John and said, "Ever since your mother came to dinner, I've been unable to find the beautiful silver gravy ladle. You don't suppose she took it, do you?" John said, "Well, I doubt it, but I'll write her a letter just to be sure." So he sat down and wrote: "Dear Mother, I'm not saying you 'did' take a gravy ladle from my house, and I'm not saying you 'did not' take a gravy ladle. But the fact remains that one has been missing ever since you were here for dinner." Several days later, John received a letter from his mother which said "Dear Son, I'm not saying that you 'do' sleep with your housekeeper, and I'm not saying that you 'do not' sleep with your housekeeper. But the fact remains that if she were sleeping in her own bed, she would have found the gravy ladle by now. Love, Mom"

Popular Recipes
Potato Salad with Corn, Tomatoes, and a Basil Dressing

Leites Culinaria

To Die For Banana Cake with Vanilla Bean Frosting

Cooking Classy

Decorated Christmas Sugar Cookie Bars

Laurens Latest

Buttermilk Peach Buckle {gluten-free}

Boulder Locavore

Ginger- Pumpkin Pie

Recipe Girl