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Ingredients
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5 whole cloves
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8 cups pitted and quartered plums
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8 tablespoons lemon juice
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8 tablespoons water
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1 (1.75 ounce) package powdered fruit pectin
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8 cups white sugar
Directions
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Wrap cloves in cheesecloth or a spice sack; set aside.
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Inspect 9 glass jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
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Combine plums, lemon juice, water, and pectin in a large, deep saucepan over low heat. Bring to a boil.
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Add sugar and cloves. Cook, stirring continuously, until sugar dissolves and mixture reaches 220 degrees F (104 degrees C), 3 to 5 minutes. Remove and discard cloves.
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Pour jam into sterilized jars. Wipe any drips off lip of jars, and add lids. Place on a damp towel to cool and self-seal; you will hear a popping sound as jam cools, about 2 hours.
Nutrition Facts (per serving)
95 | Calories |
0g | Fat |
25g | Carbs |
0g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 72 | |
Calories 95 | |
% Daily Value * | |
Total Fat 0g | 0% |
Sodium 0mg | 0% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 0g | 1% |
Total Sugars 24g | |
Protein 0g | 0% |
Vitamin C 3mg | 3% |
Calcium 2mg | 0% |
Potassium 31mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.