Plum Jammin, Round 2! Time to break out the liquor, of course. 
For this round, we decided to go with a more sophisticated, savory style of jam. You know, eat on a cracker at snack time, rather than on toast at breakfast time.
Batch 3: Red Wine Plum JamWe followed this recipe from Storybook Woods:
- 5lbs plums (approx 12c)
- 1lb sugar (2c)
- 1/3 bottle of zin
Notes: Haven't cracked open a jar of this one yet, but it was tasty in the pot! Looking forward to trying it on meat. Drizzled over some baked ham, perhaps?
Yield: 4.5 pints
Batch 4: Balsamic & Clove Jam
Based on this recipe from Christine Cooks. Our version:
- 7c chopped plums
- 2c sugar
- 4T balsamic vinegar
- 1t cloves
Notes: The original recipe was missing that special kick for me while it was cooking--I couldn't really make out the balsamic through the plums. So I decided to throw in some cloves, and I'm sure glad I did! This stuff is the bomb diggity! Seriously. It's good. It may be overkill on the cloves if you're not a clove lover (I am), so maybe take it slow with that. But smear this on a cracker with some soft white cheese (goat cheese, cream cheese, etc.) and it's perfecto. Jamie came over for a strawberry jam session this week and she was ready to slap a label on it after tasting! I've since come across this recipe and am pretty sure it'd be just as amazing, with way more balsamic goodness.
Yield: 2.5 pints + 1 4oz jar
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