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Instructions |
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1. Combine the pitted and halved cherries and plums with the sugar
and lemon juice. Fold the mixture together and allow it to sit for at
least an hour for the fruit to begin releasing its juices. Optionally,
you can cover and refrigerate the mixture overnight.
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2. When you’re ready to cook it, prepare your jars. Over high heat,
bring the mixture to a boil that cannot be stirred down.
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3. Cook until the mixture begins to sheet off of your spoon or
spatula and/or passes the plate test. Place a dollop of jam on a
plate and place the plate in the freezer for a couple minutes to
rapidly cool the jam. Remove the plate from the freezer and add the
rum and cook for one minute more. Remove from heat.
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3. Ladle into prepared half-pint jars leaving ¼ inch headspace and
process in a boiling water bath canner for 10 minutes, adjusting for
altitude as needed.
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Originally Submitted
9/18/2015
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