Plum Orange Jam

Whether picked from a tree or scooped up at the farmers market, fresh plums make a beautiful, jewel-toned plum jam that can top a warm scone, a summer dish of ice cream or a simple slice of toast.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a Dutch oven, combine plums and orange juice; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until softened, stirring occasionally.

Step 2

Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.

Step 3

Stir in sugar, orange zest and cinnamon; return to a full rolling boil. Boil and stir 1 minute.

Step 4

Remove from heat; skim off foam.

Step 5

Ladle hot mixture into 10 hot sterilized half-pint jars, leaving 1/4-in. headspace.

Step 6

Remove air bubbles and adjust headspace, if necessary, by adding hot mixture.

Step 7

Wipe rims. Center lids on jars; screw on bands until fingertip tight.

Step 8

Place jars into canner with simmering water, ensuring that they are completely covered with water.

Step 9

Bring to a boil; process for 5 minutes.

Step 10

Remove jars and cool.

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