Thursday, September 29, 2016
Jammin' with Plum Jam !
Courtney called me and told me that her fruit
trees were loaded, with three kinds of plums and asked me if I would like to come to her house for a jam making day ! How fun that sounded, so we put a date on the calendar about a month away, when she wasn't working with her company 'Ramblin Adventure Club' in which children are taken on wonderful outdoor adventures ! She froze the plums in plastic bags for our future date. I was excited to spend some time with Courtney !
After a while Courtney and I took a little rest and then sterilized the jars and filled them until about 11:00 that night. And oh....we added cinnamon to half of the batch to spice it up a bit !
The next day my daughter Brittany and son-in-law Jeff came by to visit and they got to see the fruit of our labor all packed in cute little jars.
Aaaand...I asked Courtney for the jam recipe, but maybe she's secretly guarding it...or maybe not...hee hee soooo, I found what looks like the easiest honey plum jam recipe on the planet....except your labor and time of course ! It's just two ingredients...how hard can that be !
I recommend making jam with your family or friends. you get to spend the whole day together, talking, laughing, and creating something wonderful together ! How great is that !
Thank you Courtney for a very special day with you....I enjoyed our time together so much !! Let's do it again ! With all the ABC girls and more !
Beemaid Honey Plum Jam Recipe
4 cups cut up plums
1 3/4 cups honey
Wash plums ; remove stones and chop into fine pieces.Place in a large saucepan ; stir in honey and let sit for an hour. Bring to a boil. Cook at a full rolling boil for 15 minutes. Pour into hot sterilized jars and seal with a thin layer of paraffin. When cool, add another thin layer of paraffin. Cover, label, and store in a cool place. Makes about 6 jelly jars.
( Courtney and I did not use paraffin. We boiled the jars for about 10-15 minutes and washed the lids in hot water, then dried them. The jars were lifted out of the pot with canning tongs and turned over onto a clean cloth. Hot jam ( after we tasted it to make sure it was yummy) was spooned into a canning funnel and into the jars. The lids were screwed on, not too tightly. The jars whose lid centers sink in are safely sealed. Screw the lids on a little tighter. If a lid center has not sunk in and they make a clicking noise, it's not able to be stored, but you can put it in the refrigerator and eat it now ! )
Store the jam jars in a dark, cool place and eat it within 6 months. The jam may get runny after that.
Thank you Adonai for the beautiful fruit You give us and special times with family and friends !
P.S. Check out Courtney's website ramblinadventureclub.com where kids go out for a new adventure and hike every day !!
P.P.S. I spy Lynette Shor's gorgeous Challah bread and a jar of her delicious jam on the table ! She's my friend and Messianic Rabbi's wife who has a home bakery business called Challahday Bread Company in Fresno !