Man, guys! I might be a bit biased, but this strawberry and plum jam turned out amazing! The other day my sister and I took the girls out to Rochester, WA and collected some strawberries from a u-pick farm. I’m not sure if you’ve heard about my mission to create traditions, but this is one of them. We went on our first berry picking adventure around this time last year and it was so much fun that I decided it has to become a summer tradition.
I made pear butter a few months back, so I knew when berry season rolled around I was going to make some jam. We got a great selection of ripe berries that gave the jam a really nice flavor. I also decided to add in some plums that we got from our Imperfect Produce box because I didn’t want them to go bad. The strawberries and plums blend well together and create a sweet and tart jam.
Spiced Strawberry and Plum Jam
4-5 medium plums
2 Tbsp lemon juice
1/4 tsp cinnamon
1/4 tsp allspice
1 package fruit pectin
4 cups sugar
- Sterilize 8 6-ounce jelly jars and keep them in hot water until ready to fill.
- Wash, drain, and remove the tops from your strawberries. Wash and cut plum, but leave the skins on. Add strawberries and plum to a blender or food processor and puree. You will need about 1 quart of puree.
- In a large pan combine puree, lemon juice, cinnamon, allspice, and fruit pectin. Stir to mix well. Bring mixture to a full rolling boil and boil for 1 minute, stirring constantly.
- Add in the sugar and bring back to a boil. Boil for 1 minute, stirring constantly.
- Skim off the foam on top and ladle into hot, sterilized jars. Let cool on the counter before storing in the fridge. Jam should keep in the fridge for up to six months.
This jam goes beautifully on Irish soda bread or toast.