Plum Orange Jam

Started canning some of our plums, which are a huge crop this year…I wanted something a little different than plum jam so I added orange peel, orange liquor and a couple of nice spices to add some savory flavor.

This recipe is for about 6 half pints

• 5 cups chopped and pitted plums (about 3 1/2 pounds)
• 1 tablespoon grated orange peel
• 3 star anise seeds
• 8-10 cardamon seeds
• 5 cups of sugar (to taste)
• 1/4 orange liquor (like Grand Marnier)
• 1 package of pectin

(Please consult canning instructions in a publication such as Balls Blue Book guide to preserving)

1. Combine plums, orange peel, pectin and spices in a large saucepan. Bring to a boil, stirring frequently.
2. Add sugar, stirring until dissolved. Return to a rolling boil. Baoil hard 1 minute, stirring constantly. Remove from heat.
3. Add orange liquor.
4. Skim off foam, if necessary
5. Ladel hot jam into hot, sterilized jars, leaving 1/4 inch headspace. Adjust caps. Process for 10 minutes in a boiling-water canner.