I saw the Apricot-Rosemary jelly recipe in the Better Homes and Garden Canning Magazine and sort of merged it with another plum recipe I saw that included oranges with the plums. I didn’t have oranges, but I had orange extract so I adapted it myself.
Ingredients for Orange Rosemary Plum Jam
- 5 Cups coarse chopped plums
- 2 Cups sugar
- 1/2 Cup water
- 1/4 Cup lemon juice
- 1 Tbl orange extract
- 2 sprigs rosemary
Directions for Orange Rosemary Plum Jam
1. Prepare the jars for canning by boiling them for at least 10 minutes in hot, boiling water. Prepare the plums by removing the pits and cutting the plum slices into pieces.
2. Combine plums, sugar, water, lemon juice in a large non-reactive saucepot. Bring slowly to a bowl until the sugar dissolves and then add the fresh sprigs of rosemary.
3. Cook the plum mixture for approximately 25 minutes to allow it to reach gelling point when the mixture thickens. Be sure to stir frequently to prevent any sticking.
4. Remove the plum mixture from the heat and skim off any foam. Scoop out the rosemary sprigs and spoon the plum mixture into the prepared jars with 1/4 headspace. Wipe the rims clean and place the two-part lids (don’t over tighten the rings!)
5. Process the jars in a water bath canner for 15 minutes with enough water in the canner to cover the jars by at least an inch or more. Start the 15 minute timer when the water starts boiling and not until then.
I love the way this recipe turned out, and I wish I had gone ahead and doubled it as I had with the Mint Cinnamon Plum Jam. But at least this recipe turned out so well, and I have more plums in the freezer so that I can make this recipe up again in another week. Don’t make my mistake — double this and get 6 pints instead of three. Enjoy!