In the summer I gorge on stone fruits. Especially nectarines, plums and cherries. I love their sweet-tart flavor and how the flesh varies so much – intensely flavored near the skin, more mellow near the seed. I try to buy organic only, especially on these guys, because the skin is very thin and pesticides easily penetrate the flesh. Whenever I find them on sale, I buy several pounds and put some away for the cold winter months in the form of jams and pie fillings. I made this jam last summer, and I’m down to my last jar. Perfect timing – organic plums should be out this week or next.
As with fresh plums, this jam is sweet and tart and the lingering mint is refreshing, adding an interesting complexity. Perfect on toast, biscuits and scones, this is also nice as an accompaniment to roast meats or even as a marinade for pork. Also works beautifully as a fruit layer in a cake. Adapted from Canning for a New Generation.
4 lbs ripe plums
4 tbs freshly squeezed lime juice
2 tbs lime zest, finely minced
1 cup fresh mint, diced
1 3/4 cups sugar
- Prepare jars, lids and canner for processing.
- Dice and pit plums.
- Combine plums and sugar in a dutch oven and bring to a simmer over medium heat. Continue cooking for 5 minutes, stirring frequently to avoid scorching.
- Remove from heat and strain the plums, collecting the juice.
- Set plums aside, return juice to dutch oven and boil, stirring frequently until liquid is reduced to a syrup, 10-15 minutes.
- Add lime juice, lime zest, mint and reserved diced plums to the syrup and simmer, stirring frequently until jam begins to set up – about 20 minutes.
- Remove from heat and fill sterilized jars leaving 1/4 inch headspace. Top jars with lids and rings, fingertip-tightened.
- Process at a boil for 8 minutes, remove and allow to cool.
- Immediately refrigerate any jars where the lid is unsealed (if you can push down the lid, the jar did not seal).
- Send me a note about how YOU like to use your awesome plum, lime and mint jam!