Rachel's Sugar Plum Spice Jam

Name: Rachel's Sugar Plum Spice Jam
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 120 servings
Cuisine: International
Ingredients: 0.5 cup Apple Juice; 1 tbsp Butter; 1 tsp Ground Allspice; 1.5 tsp Ground Cloves; 1 whole Lemon Juice; 6 oz Orange Juice Concentrate; 1.75 oz Pectin; 2 cups Pineapple Chunks; 10 whole Plum; 4 dash Red Food Coloring; 8 cups Sugar

Breakfast 🍳Dessert 🍰Side Dish 🥗Snack 🍿 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Rachel's Sugar Plum Spice Jam blends ripe red plums with pineapple and a bright hit of citrus, then layers in warm cloves and allspice for a festive, aromatic finish. The pectin-set preserve keeps some fruit texture and a jewel-like color, perfect for gifting or pairing with toast, yogurt, and cheese boards throughout the holidays and beyond.

Prep30 mins
Cook45 mins
Serves120
DifficultyMedium

1

In a large pot over medium-low heat, combine plums, pineapple, orange juice concentrate, apple juice, and lemon juice; cover and cook until the plums are soft, 15 to 20 minutes. Mash the plums and pineapple with a potato masher until fully broken up, leaving small chunks in the mixture.
2

Bring the mixture to a slow simmer; stir in the pectin, butter (to reduce foaming), cloves, and allspice. Increase the heat to high and bring to a full, rolling boil for 1 minute, stirring constantly. Stir in the sugar, stirring constantly; keep at a full, rolling boil for 1 minute more. Remove from heat, stir in the red food coloring until evenly tinted, and skim off any foam.
3

Inspect 10 (12-ounce) jars for cracks and the rings for rust, discarding any defective ones. Immerse them in simmering water until the jam is ready. Wash new, unused lids and rings in warm, soapy water. Place the lids in boiling water for at least 5 minutes.
4

Ladle the jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the inside of each jar to release air bubbles. Wipe the rims with a moist paper towel to remove any residue. Place the lids on and screw the rings on tightly.
5

Set a rack in the bottom of a large stockpot and fill the pot halfway with water. Bring to a boil over high heat, then carefully lower the jars, spaced 2 inches apart, into the boiling water using a holder. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover, and process for 10 minutes.
6

Remove the jars from the stockpot and place them on a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the center of each lid with a finger to confirm it does not move up or down. Store in a cool, dark place.