This is just to say
I have taken the plums
that were on
and made them
into boozy jam
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.
- 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
- Mix the plums and sugar in a large glass bowl and put aside for an hour or so.
- Stir, mix in the lemon juice and add to your jam pan/pot and bring to a boil.
- Cook, stirring often, till the jam reaches the jell point.
- Add all the booze and cook for another couple of minutes.
- Fill into jars, leaving 1/2 inch headspace and process for 10-15 minutes as per instructions here.
- Yes, this basically a sour plum jam with a Boulevardier cocktail added (though slightly low on the Campari).
- Feel free to add some more sugar if you want it to be less tart.
- My plan is to eat this mostly not on toast but with icecream/yogurt.
- This made two pints of jam.