Tart Plum & Rose Jam
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients
Scale
- 2 cups roughly chopped plums
- 2 + Tbs rose water
- 1 1/2 Tbs low or no sugar pectin
- 1/2 cup of sugar
- 2 half pint mason jars with lids and rings
Instructions
- Pit and roughly chop plums, how big the chunks are will determine how chunky your jam is. Small bits will be a very smooth consistency, while larger chunks will have larger pieces of fruit in the finished product. I cut each plum into 8 or 12 pieces depending on size. This gives my jam a nice amount of fruit chunks without being overly chunky.
- In a pot, add the plums, rose water, and pectin. Bring to a boil stirring regularly. Note on rose water, you can double the amount stated here if you would like more floral flavor in the jam.
- Once fully reduced, add sugar and bring back to a boil, continue stiring.
- While waiting for the jam to boil, bring a large pot of water to a boil.
- Ladle hot jam into half pint jars, leaving a little room at the top.
- Place lids on jars and secure with rings.
- Put jam jars, upright, into boiling water for about 10 minutes.
- Take out jars and let them sit out to cool.
- Within 24 hours, lids should seal with popping noise, not flex in the center when pushed, and can be stored for 1 year.
Find it online: https://typicallyjane.com/tart-plum-rose-jam/