Plout Jam

The end of summer is coming soon and I wanted to save the season in a few jars.  So, the last few days I have been making small batch jams.

Four reasons why I love making small batch jams.

1.  No fancy equipment required.  All you need is a copper jam pot, a thermometer, canning jars, 4^th burner pot, canning jar tongs and a funnel.
2.  Small-batch canning is less stressful.
3.  Small-batch canning is totally doable in an afternoon or evening.
4. The ritual of making jam is so relaxing; watching summer fruit and sugar doing their thing and then enjoying the fruits of labor in winter!  Heavenly!

Pluot (Ploo-ot) is a hybrid of a plum and apricot.   So if you are a plum/apricot lover, a jam lover or simply a food lover, you have got to try this delicious sweet tart jam. 

                                                                   












Pluot Jam

Makes Four 4oz jars

680 g (1 ½ lbs) seeded and chopped plouts
400 g (14 oz) white sugar
25 g (1 ½ tablespoon) lemon juice
1 vanilla bean

Day 1

Mix the chopped pluots, sugar, lemon juice and I vanilla bean in a preserving jam pot.  Bring the mixture to a simmer, stirring to dissolve the sugar. Empty the mixture into a ceramic or glass bowl, cover with parchment paper and macerate it in the refrigerator overnight.

Day 2

Put the pluot mixture in the preserving jam pot and bring slowly to a boil over medium high heat.  Cook rapidly to jellying point (220 degrees F).  Stir constantly to prevent sticking or burning.  Remove the vanilla bean.  Pour the hot jam into hot, sterilized jars, leaving ¼ inch headspace.  Wipe rims of jars with dampened clean paper towel; adjust the canning lids.   Process for 5 minutes in a boiling water bath.

Day 3 – 365

Sunshine in a jar!