It’s my first time making any kind of preserves and at this point, it’s a success if I don’t die from botulism.
It just makes it so much better that I loved the way this turned out. Make sure to nuke those jam jars really good to save yourself a trip to the hospital. Yay, no botulism!!
Recipe
- 4.5 lbs of firm Italian plums, pitted and sliced thinly
- 1/4 cup water
- 1/2 tsp ground nutmeg
- 1 cinnamon stick
- 2.5 tbsp fruit pectin
- 2.5 cups brown sugar
Over high heat, I combined the plums, water, nutmeg, and cinnamon in a large pot. I stirred constantly until water comes to a rolling boil which is when it continues to boil despite stirring. I then added the fruit pectin and stirred for roughly 5 minutes. I added the sugar in 1/2 cup measurements, tasting periodically to make sure it is not too sweet. Stirred on high heat until it reached the desired consistency. I used a food thermometer to ensure the mix reached 220 degrees Fahrenheit, which is the temperature that jelly will set. Ladle the mix into your sterilized jam jars.
