Damson Plum & Gin Jam

• Produce

  • 3 lbs Damson plums, pitted

• Condiments

  • 1/2 cup Lemon juice

• Baking & Spices

  • 3 cups Granulated sugar

• Beer, Wine & Liquor

  • 1/4 cup Gin

Found on loveandoliveoil.com

Ingredients

• 3 pounds damson plums, pitted
• 3 cups granulated sugar
• 1/2 cup lemon juice
• 1/4 cup gin

Directions

• Place pitted plums in the bowl of a food processor; pulse briefly until coarsely chopped (do not purée). You can also chop the plums by hand if you prefer a coarser texture. In a large nonreactive bowl, gently toss the plums with the sugar. Cover and let stand at room temperature for at least 4 hours or in the refrigerator overnight. Prepare canner and wash/sterilize 6 half-pint (or equivalent) canning jars. Keep jars in hot (not boiling) water until ready to use. Place 2 or 3 small plates in the freezer. Transfer the plums to a large nonreactive saucepan and add lemon juice and gin. Bring to a boil over medium-high heat, then reduce heat to medium and cook, uncovered, for 10 minutes, stirring frequently. Spoon 1 teaspoon of jam onto a chilled plate to test if the jam is ready (the jam is ready if it wrinkles when nudged gently with a finger). If it isnt yet ready, continue to cook for 1 to 2 minutes, then test again on a clean plate. Ladle hot jam into jars, leaving 1/4-inch of headspace. Remove any air bubbles and adjust headspace, if necessary. Wipe the rims clean and top with lid; screw on ring until finger tight. Process in a boiling water bath for 10 minutes. Remove from water and let cool completely, 12 to 24 hours. Check seals. Any unsealed jars should be refrigerated and used within 1 month.