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Plum Walnut Jam


Yield: 4 Servings

2 1/2 To 3 lb Ripe Italian Prune Plums
1/2 cup Orange juice
1 pkg (1 3/4 oz) powdered fruit Pectin
5 cups Sugar
1 cup Coarsely chopped walnuts
1/2 cup Raisins

Pit and coarsely chop plums; measure 6 cups. In 8 or 10 quart kettle combine plums, orange juice and pectin. Bring to a full boil, stirring constantly. Stir in sugar. Return to full boil. Boil hard 1 minute stirring constantly. Remove from heat. Skim off foam with metal spoon. Stir in walnuts and raisins. Let stand 5 minutes, stirring to prevent fruit and nuts from floating. Ladle into hot sterilized half pint jars leaving 1/4 inch headspace. Adjust lids. Process in boiling water canner 5 minutes.

Makes 7 half pints




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.