Monday, September 3, 2012

Twisted Blueberry Plum Jam

This is a tried and true jam recipe.  Make sure you slice the grapefruit as thin as you can!  We are fans of hot packing our jams.  It is just easier.  There is a slightly higher risk of spoilage, but after doing this for 3 years, it has only happened once when we were not careful with cleaning the edges of the jars.  You have to be careful to use sterilized jars (we use the dishwasher and keep them hot) and lids.


1 large ruby red grapefruit, sliced as thinly as possible
6 pounds of processes plums (washed and chopped)
2 pounds fresh or frozen blueberries
5 pounds of sugar 
1 box low sugar pectin 
2 cups filtered watered


In a large, heavy bottomed stock pot place the sliced grapefruit and water, simmer for 30 minutes.  Do not let it boil dry!  Add the fruit and berries and cook until it is soft and pulpy. Add the sugar and boil for 30 minutes.  After 30 minutes, add the low-sugar pectin and let boil for 1 minutes.  Pour into prepared jars and freeze, hot pack, or process pack it.  

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