Damson Plum Nectar

Jenny Sanders's Note:

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!

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Serves: 42

Yield: 14.0 500ml j ...

• 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)

Directions:

1. Wash and pick over the plums.
2. Put them in a kettle with the 2 quarts of water.
3. Bring to a boil and boil for 15 minutes, stirring regularly.
4. Put them through a food mill, or press in a strainer to extract as much juice as possible.
5. Return the pits and skins to the kettle, and add the apple cider.
6. Bring to a boil and boil for another 10 minutes or so.
7. Strain again, into the same pot with the rest of the juice.
8. Discard the skins and pits.
9. Put 7 jars in a canner, cover with water and bring to a boil; boil for 10 minutes to sterilize.
10. When they are done, take them out and put in 7 more jars and boil them for 10 minutes.
11. Meanwhile, return the juice to the kettle, and add the sugar, honey and lemon or lime juice.
12. Bring to a boil.
13. When it boils, pack it in the hot sterilized jars, and seal according to manufacturer's directions.
14. (Generally, boil lids for 5 minutes).
15. Return 7 jars to the canner and process for 10 minutes.
16. Remove and repeat with the remaining jars.
17. To serve; dilute with 2 or 3 jars of cold water according to taste, and serve over ice.
18. Also good with ginger ale or maybe even white wine.