Plum and Blueberry jam
makes 8 half pints
3 c plum puree
6 c blueberries, mashed after measuring or slice frozen in a food processor.
juice of 1 lemon
6 c sugar
Bring to a boil, turn heat down to medium. Stir every 15 minutes or so. This will need to gently boil to concentrate the flavor and develop the natural pectin in the fruit. This part takes about an hour, use this time to prepare jars, rings etc.
You will know that the jelling has begun, the foam around the edge of the pan will begin to cook away. At this point you will need to pay close attention to the mixture, stir constantly until the desired thickness is achieved. Remember that the mixture will thicken upon cooling.
If you are new to jam making, place a plate in the freezer, drop a teaspoon of jam on the frozen plate to cool instantly and you will know how thick it will be when chilled.
Ladle into jars, cap and process for 15 minutes in a gently boiling water bath.
Yum! Now I am cooking Pluots with Riesling and a cinnamon stick. Next is Pluot jam.
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Blue Monday @ Smiling Sally's