Recipe by Jenny Sanders
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!
- 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 See How It's Made
- 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.