This is just to say

I have taken the plums
that were on
the counter
and made them

into boozy jam
with bourbon,
campari
and vermouth

You can try some
at breakfast but
I must warn you
it’s rather tart.

I can’t stop adding booze to jam; it might be a bit of a problem. Also, after six years of making jam I finally got some proper equipment and so had to take it for a test drive. Man, it’s great using a proper canning funnel and jar lifting tongs and especially a massive boiling water canner with a proper rack.

Ingredients

• 3 lbs plums or pluots, pitted and crushed
• 2 cups sugar
• 1 tblspn lemon juice
• 1.5 oz bourbon
• 1.5 oz sweet vermouth
• 3/4 oz Campari

Preparation

1. Mix the plums and sugar in a large glass bowl and put aside for an hour or so.
2. Stir, mix in the lemon juice and add to your jam pan/pot and bring to a boil.
3. Cook, stirring often, till the jam reaches the jell point.
4. Add all the booze and cook for another couple of minutes.
5. Fill into jars, leaving 1/2 inch headspace and process for 10-15 minutes as per instructions here.

Notes

1. Yes, this basically a sour plum jam with a Boulevardier cocktail added (though slightly low on the Campari).
2. Feel free to add some more sugar if you want it to be less tart.
3. My plan is to eat this mostly not on toast but with icecream/yogurt.
4. This made two pints of jam.