Plum/Blackberry/Ginger Jam

I got a half flat of
blackberries the other day at the farmers market. I was going to make a
big batch of Blackberry Apple Jam. I also bought a bunch of plums on
sale the day before. I decided to try something different.

I
thought plums and blackberries might be a nice combo and they were but
they were a bit tart too. So I added some spice to mellow it. And even
tho I added apple juice, I thought a touch of orange would help also.
And then I used fresh grated ginger root. 




It turned out delicious. My bf tasted it and says its
good, very good! I still have blackberries left tho so tomorrow it will
be Blackberry Apple jam.

Plum Blackberry Ginger jam Makes 5 pts.

2qts mix of cut up plums, pitted and quartered and blackberries, about  half and half
1c. organic sugar
1c. organic unfiltered apple juice
1c. orange juice
2tb. fresh grated ginger root
1 tsp. cinnamon
1/4 tsp. nutmeg, freshly grated
Juice of one lemon
1/2 tsp. butter
2 boxes of Ball No Sugar Pectin
1 c.organic sugar





Put all fruit in lg. pot. Add next 6 ingredients. Cook for 10-15 min. till plums are tender and beginning to fall apart.  




Cool a bit then put the mixture thru a food mill to get
all seeds and skins out. You will get a lot more pits and such than you
think you should but its ok.


You should have 8c. of fruit mixture. Put back in pot
and add lemon juice and butter. Bring to a simmer. The butter is to
keep the foam down when boiling.

Mix the pectin mix with the
extra 1c. sugar. This is very tart so you do need some sugar. But I
like using this because I can use a lot less and still get a nice
product.

Once the fruit is simmering, whisk in the
pectin/sugar mixture. Bring to a boil. Then boil for 3min. It will
begin to thicken some when boiling but will finish once it cools. 




Fill hot jars with hot jam. Wipe rims and seal. Water bath can for 10 min. 

Let cool and make sure seals are popped. If not sealed refrigerate to use that one first.