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Spiced Plum Jam

Makes 4 jars (8 oz. each)

Total Time
40 mins

Peppercorns play up the plums' natural spiciness without adding too much heat.

  About 1 3/4 cups apricot nectar*, preferably unsweetened
 1 teaspoon whole allspice
 2 cinnamon sticks
 4 green cardamom pods, cracked
 1 teaspoon peppercorns
 2 1/2 tablespoons (half a 1 3/4-oz. package) Sure-Jell pectin labeled "For less or no sugar needed recipes"
 1 1/2 cups sugar, divided
 3 1/2 cups chopped ripe plums (from about 1 1/4 lbs. fruit)
 1 tablespoon lemon juice
 1/4 teaspoon butter (prevents foaming)
Step 1

Bring 1 3/4 cups apricot nectar and spices to a boil in a small saucepan over high heat, covered. Reduce heat and simmer 10 minutes. Strain, then measure 1 1/4 cups, adding more juice if needed.

Step 2

Combine pectin and 1/4 cup sugar in a 5- to 6-qt. pot. Stir in plums, then spiced juice, lemon juice, and butter. Bring to a brisk boil over high heat, stirring often.

Step 3

Add remaining 1 1/4 cups sugar. Return jam to a brisk boil, stirring. Cook, stirring constantly, 1 minute. Remove from heat.

Step 4

Ladle jam into heatproof jars, distributing fruit evenly, and close with lids. Let cool to room temperature, inverting jars occasionally to distribute fruit. Keeps, chilled, up to 1 month.

Step 5

*We used Santa Cruz Organic Apricot Nectar.

Step 6

Note: Nutritional analysis is per tbsp.

Nutrition Facts

Servings Makes 4 jars (8 oz. each)

Amount Per Serving
Calories 26Calories from Fat 2
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.5mg1%
Total Carbohydrate 6.7g3%

Dietary Fiber 0.2g1%
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.