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I know strawberry season is pretty much over, but I couldn't resist sharing this amazing jam recipe. It takes just one package of strawberries, so it's definitely worth the extra splurge in the fall.
At the farmer's market, I picked up a basket of plums for $1. D claimed not to like plum jam, so I decided to try a plum strawberry in order to entice him to just TRY the jam.
Silly man. Turns out he just doesn't like store bought plum jam. Isn't that how it goes? You spend your whole life convinced you don't like a food because you've only had it one way...then you try it homemade and cooked right and suddenly it's delicious! At least that's how it was with me and peas...
Back to the plum strawberry jam...
I modified a recipe on the Sure Jell pectin to create this deliciousness.
Chop up about 3 lbs of plums. Get rid of the pits and do not peel . The peel is what creates this GORGEOUS color. Hull and halve 1 lb of strawberries. Place fruit in a large saucepot and add 1/2 C water. Bring to boil. Reduce heat and cover, letting it simmer for 5 minutes.
Stir in 1 box of pectin. Bring to a full boil on high heat, stirring constanstly. This means when you stir it, it's still boiling. This is really important to making sure it sets properly.
Then, stir in 8 C of sugar. Try not to think about it. I've done a sugar free version of this using low sugar pectin if the sugar amount freaks you out, too much.
Bring it back to a full rolling boil and boil exactly 1 minute, stirring constantly. I bring a high barstool over and set a timer once it hits the boil point.
Remove from heat and skim off foam. There's a foam skimmer tool you can use. Or a ladle. When you get down to the last of it, a spoon works well. If you don't skim the foam, your jam will look bubbly and not pretty. And we all know what a priority it is to have pretty jam ;)
Ladle your jam into prepared jars, leaving 1/4 inch from the top. Wipe jar rims and threads. Cover with two piece lids and screw the band on tightly.
Remove and place on a cloth on your counter and wait to hear the PING that the lids have sealed.
It should make about 6 half pint jars of jam.
I don't know why it photographed so purple! It is a lovely red color. Very vibrant and fresh. And the taste...well...people have asked to buy jars :) It's THAT good.
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