MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Plum & Raspberry Jam
Categories: Fruits, Citrus, Preserving
Yield: 3 servings

3 1/4 c Raspberries
3 c Pitted plums; fine chopped
1 lb 3 oz. sugar
3 tb Fresh lemon juice
2 sm Cinnamon sticks
3 Star anise pods

To a large bowl, add the berries, plums, sugar, lemon
juice, cinnamon, and star anise, and toss to combine.
Cover and mascerate for at least 15 minutes or up to 1
week. (If mascerating for longer than 24 hours, transfer
to the fridge.)

SANITIZE YOUR JARS: Set the oven @ 250+|F/121+|C. Wash
three 8-ounce mason jars and place them upside down on a
baking sheet, reserving your ring bands and unused snap
lids. Transfer the jars to the oven and bake for at
least 20 minutes.

Meanwhile, make the jam: To a wide, heavy-bottomed pot,
transfer the fruit mixture, then bring to a boil over
medium-high heat and cook, stirring occasionally, until
the bubbles are sputtering violently, the surface is
glossy and jewel-like, and the jam is thick when stirred
with a silicone spatula (this is the "setting point"),
around 15-20 minutes. (The jam should slide off the
spatula in sheets or clumps or try to cling to the
spatula when you bring it to eye level. If yougCOre
uncertain, pour a teaspoon of jam on an ice cold plate
and place in the freezer for two minutes. Remove and run
your finger through the jam. If it has formed a skin and
parts evenly, itgCOs ready; if not, continue cooking 3-4
minutes more.

When the jam is ready to be added to the jars, remove
them from the oven and flip them over carefully. Working
over the sheet pan and using a funnel or ladle, fill the
jars to within 1/4" of the rim. Tap the jars gently or
use an air bubble remover, then wipe the rims clean of
any drips or splatters. Place the snap lids on the jars
and screw the ring bands on tightly. Once filled, invert
the jars for 2 minutes, then flip right side up.

Set aside and do not disturb for 24 hours; if canned
properly, the jam will be hot enough to create a vacuum
and seal the jars closed.

by Camilla Wynne

Yield: makes Three 8-oz. jars

RECIPE FROM: https://www.saveur.com

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