Joni Marie Newman
Plum Basil Jam
This deliciously tart jam can take the neighboring spot to peanut butter on your next sandwich.
September 17, 2012
Ripe red plums and fresh basil combine in this fragrant jam. Use it on scones and crackers; it even makes a nice glaze on grilled tofu or a seitan roast come holiday time.
What you need:
5 pounds red plums, stems removed, pitted, and chopped
1 cup water
1/4 cup fresh lemon juice
1/4 cup red wine vinegar
1/2 teaspoon freshly ground black pepper
1 teaspoon vegan margarine (optional)
2 1.75-ounce packages Sure Jell pectin
6 cups evaporated cane juice
20 large basil leaves, chiffonaded
Jars with lids and rings
Boiling water bath canner (or a large stock pot with lid) with rack
Canning tongs
Wide-mouth funnel
What you do:
- In a large pot over medium-high heat, add plums, water, lemon juice, vinegar, pepper, margarine, and pectin and stir to combine. Bring to a boil, and boil for 2 minutes. Stir in evaporated cane juice and return to boil, then boil for one full minute. Stir in basil and remove from heat.
- Ladle preserves into sterilized jars, allowing 1/2-inch of space below the top. Wipe off any excess jam from top of jar with a clean towel, seat lid on top, and tighten rings.
- Using canning tongs, place sealed jars onto rack in canning pot-bath, making sure that jars are covered by at least 2 inches of water. Boil for 10 minutes, then carefully remove each jar and place it in a safe place to cool overnight.
- Once cool, check to make sure lids are sealed by pressing top of center of lid. If it makes a popping sound, then it is not sealed. Once lids are sealed, loosen rings and dry off any excess moisture. Replace rings and apply a label or tie on a gift tag.
Chef’s Tip: New to canning? Check out this easy guide to canning preserves.
Try these other delicious preserves recipes!
Balsamic Fig Jam
Heirloom Tomato & Roasted Red Pepper Preserves
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