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:

Equipment:

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:

covered percent of daily need