Made some jam today with the pluots I picked this last week. This is an interesting and very tasty recipe that includes crushed ginger, fresh thyme and balsamic vinegar!
Follow instructions for canning based on a good canning book, ie: Ball Blue Book for Canning and Preserving. I won’t go into the details of how to can, I’ll just include the recipe and basic instructions.
Makes about 6-8 8 oz jars
- 4 lbs Pluots
- 4 cups sugar
- 1 box powdered pectin
- 1/4 cup lemon juice
- 2 inch knob ginger, sliced (or I used crushed ginger from a tube)
- 2 tablespoons fresh thyme
- 2 tablespoons balsamic vinegar
- Prep the jars and lids for canning, according to canning guidelines.
- Place the pluots into a large, heavy bottomed pan (I put the whole fruit in, cook it down, and strain through a course strainer a little later to get the pits).
- Add the sugar, ginger, lemon juice, vinegar and thyme (for the thyme, I just put a few fresh sprigs in and fished them out before I started canning)
- Bring to a boil stirring and breaking up any big chunks until it starts to thicken.
- Stir in the pectin and continue cooking at a low boil for 2-3 minutes or until it looks “jammy”.
- Discard the thyme.
- Fill the sterilized jars leaving 1/4 inch headspace.
- Process in the hot water bath for 10 minutes
- Set away out of the water and wait for the lid to “pop”!
Recipe inspired by Rachel Rappaport @coconutlimeblog
Looks great! I’m glad you enjoyed my recipe!