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Plum and Walnut Jam




Source of Recipe


Clearly Delicious






Recipe Introduction


Late summer is the time to make this jam, and plums, in all their dufferent hues, offer a wide choice of colors. Try blending red and yellow plums to give a deep shade of pink to your jars of jam. Chopped nuts stirred in at the last minute make an interesting addition.





List of Ingredients



• 2 lb red plums
  
• 2 lb yellow plums
  
• 1 3/4 cups water
  
• 9 cups sugar, warmed
  
• 2 cups walnuts, roughly chopped
  






Instructions



1. Halve and pit the plums. Crack a few of the pits with a hammer and take out the kernels. Discard the rest.
   
2. Put the kernels into a bowl and pour over boiling water to cover. Leave for 1 minute, then drain and transfer to a bowl of cold water. Drain again, and rub off the skins.
   
3. Put the plums, kernels, and measured water into a preserving pan and bring to a boil. Lower the heat and simmer, stirring occasionally, for 30-40 minutes or until the plum skins are soft and the fruit is tender. The mixture in the pan should have reduced by about one-third.
   
4. Add the warmed sugar, and stir over low heat, until the sugar has completely dissolved. Boil the mixture rapidly, without stirring, for 10 minutes or until it reaches setting point. Remove the pan from the heat to test.
   
5. The candy thermometer should read 220 F. If you do not have a thermometer, test for setting with the cold plate test. Lightly skim off any froth, using a long-handled metal spoon.
   
6. Stir in the walnuts. Immediately pour the jam into warmed sterilized jars, to within 1/8 inch of the tops. Seal the jars and label.
   






Final Comments


Makes about 2 quarts