It's a busy weekend in my kitchen. Not only am I preparing my meat for my tamales, I am making my first jam. I saw this recipe in the Food Network magazine and decided to give it a try. The only problem is, this recipe only filled three 8 oz. jars! Luckily I had won the clearance fruit lottery at our grocery store yesterday and acquired 3 lbs of plums and 2 lbs of strawberries. I am going to make another batch. I also scored some great meat deals like boneless pork ribs and a ton of apples for .79, the same as the plums.
Back to the jam. I got a great deal on the jars since it's considered the end of summer veggie canning season around here. I washed the jars in soapy water (both the lids and tops) and sterilized them in hot, not boiling water. I also sterlized the tongs and the lids in a smaller pot. That makes it easier to fish them out. I drain out the water from the lids and have them ready to go. Avoid touching the lids or the inside of the jar.
My fruit I started last night and have some more going in the fridge right now. I found a large zip loc bag works well for this. I diced all the pieces, added the sugar, cinnamon, and vanilla. It says to let the fruit sit for 6 hours.
I got to sample some (chefs' treat) and it tasted delicious!
I will now leave the jars to sit out over night to complete the sealing process.
Skillet Strawberry-Plum Jam via the Food Network
1 lb strawberries hulled and diced
1 lb plums hulled and diced
1 tsp cinnamon
3/4 cup sugar
Add the first 4 ingredients and let meld together in a zip loc bag for 6 hours or over night. Add the diced fruit to a skillet along with the honey and reduce on a medium high heat for 30 minutes.Give it a stir every 5 minutes or so. Add with a ladle to sterilized canning jars. Let cool overnight to seal. Serve with your favorite bread.