I got carried away with the Damson plums this year, and so I came up with this recipe in order not to have 60 jars of jam. I think it’s a winner!
Ingredients: [‘plums’, ‘cold water’, ‘apple cider’, ‘sugar’, ‘honey’, ‘fresh lemon juice’]
Quantity of Ingredients: [“6 quarts damson plums”,”2 quarts filtered cold water”,”1 quart fresh apple cider”,”4 cups sugar”,”1 cup honey”,”3 cups fresh lemon juice or 3 cups fresh lime juice (or combination)”]
Number of Servings: 42
Steps: [‘Wash and pick over the plums.’, ‘Put them in a kettle with the 2 quarts of water.’, ‘Bring to a boil and boil for 15 minutes, stirring regularly.’, ‘Put them through a food mill, or press in a strainer to extract as much juice as possible.’, ‘Return the pits and skins to the kettle, and add the apple cider.’, ‘Bring to a boil and boil for another 10 minutes or so.’, ‘Strain again, into the same pot with the rest of the juice.’, ‘Discard the skins and pits.’, ‘Put 7 jars in a canner, cover with water and bring to a boil; boil for 10 minutes to sterilize.’, ‘When they are done, take them out and put in 7 more jars and boil them for 10 minutes.’, ‘Meanwhile, return the juice to the kettle, and add the sugar, honey and lemon or lime juice.’, ‘Bring to a boil.’, “When it boils, pack it in the hot sterilized jars, and seal according to manufacturer’s directions.”, ‘(Generally, boil lids for 5 minutes).’, ‘Return 7 jars to the canner and process for 10 minutes.’, ‘Remove and repeat with the remaining jars.’, ‘To serve; dilute with 2 or 3 jars of cold water according to taste, and serve over ice.’, ‘Also good with ginger ale or maybe even white wine.’]