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PLUM HABAÑERO JAM

5 MEYER LEMONS
1/2 C WATER
3 POUNDS PLUMS, WASHED AND STONES (SAVE STONES)
2 HABAÑERO PEPPERS, WHOLE
3 POUNDS SUGAR, WARMED TO 225°

JUICE LEMONS. PUT IN 1 QUART ZIPLOCK WITH PITH, PEELS, AND WATER. SOAK OVERNIGHT. DISCARD PITH.

MINCE LEMON PEEL. PREPARE PLUMS. TIE STONES IN CHEESECLOTH.

PUT PLUMS, STONES, PEEL, JUICE, AND WATER IN LARGE POT.

BRING TO BOIL.

SIMMER 2 HOURS. STIR OCCASIONALLY. SKIM OFF FOAM.

MEANWHILE, WARM SUGAR IN LOW OVEN AND PREPARE JARS (BOIL AT LEAST 10 MINUTES).

REMOVE STONES; SQUEEZE JUICES BACK INTO POT. ADD SUGAR TO PLUMS; STIR UNTIL DISSOLVED. BRING BACK TO BOIL. ADD PEPPERS.

BOIL RAPIDLY UNTIL AT SET POINT. REMOVE PEPPERS.

FILL STERILE JARS. SEAL. PROCESS FOR 5 MINUTES (SET IN BOILING WATER).

CLEAN OUTSIDE OF JARS, LABEL, AND STORE IN A COOL, DARK PLACE.

TALE:

We had a couple of yellow plum trees in the back yard that produced ridiculous amounts of fruit. This was one product of years of experimentation trying to make good use of it.