Wednesday, August 3, 2011

Pluot Jam

This is a very basic jam, but sometimes basic can be a great way to let fruit flavors really shine through.  To make the jam, you simply combine pluots, sugar, and water, and then cook until you get the right consistency - which takes a while since the mix doesn't contain added pectin.  You might want to make this with a friend (thanks to my friend Sara for canning this jam with me!), since otherwise you'll get pretty bored stirring the jam all by yourself with no one to talk to.  The absence of pectin does have a reason, though, in that it allows you to use less sugar (many recipes with pectin contain equal parts sugar and fruit, and some even contain more fruit than sugar).  This results in a tarter jam that's not super sweet, and a somewhat softer set than some pectin jams. 

Pluot Jam (adapted from Ball Canning)
Makes 3 cups

5 cups peeled, pitted, and coarsely chopped pluots
3 cups sugar
3/4 cups water

Combine all ingredients in a large pot and bring to a boil.  Boil, stirring constantly, until the jam passes the gel test.  Warning - this will take quite a long time since there is no added pectin in the recipe!  Fill clean jars, leaving 1/4-inch headspace.  Process for 10 minutes in a boiling water bath, or store in the fridge or freezer.

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