Peach-Plum Jam (Frozen)

Ingredients:
2 cups chopped fresh peaches (2 large peaches)

2 cups chopped fresh plums (about 9 plums)

Ball® freezer jam fruit pectin

1 1/2 cups sugar

1/2 tsp cinnamon

Directions:

Peel and chop fruit. I like my jam more liquefied than chunky, so I pulsed the chopped fruit in my magic bullet. Combine lemon juice and fruit in a large bowl. Let sit for 10 minutes. Then add Pectin, sugar, and cinnamon to the fruit. Stir for 3 minutes. Place jam in jars and allow to set for 30 minutes. Refrigerate or Freeze. Refrigerated jam can be stored for 3 weeks. Frozen jam can be stored for 1 year.

Plum Jam (cooked)

Ingredients:
5 cups of plums, chopped and pitted
2 tbsp of freshly squeezed lemon juice
1 packet powdered fruit pectin
1 cup honey (depends on the sweetness of the plums. Increase/decrease as per taste. I used honey instead of sugar to try something new, but you can use sugar)
1/2 cup water


Mix the plums, pectin and lemon juice in a large pot and cook on medium heat. The plums will start liquefying slowly. While slightly mushy, add 1/2 cup water, stir well and cook until it comes to a boil. Remove the foam that forms on the top (mine didn't actually have very much foam, so I just let it be). Add the honey or sugar, mix and cook for another 10-15 minutes until it all starts coming together as one thick syrup consistency.

The Canning Process (if you've never canned before, this is a great place for a tutorial):

Alternatively with soapy water, clean the jam can well, along with the lid. Lightly dry it and then drop them in a big pot of water. Bring them to a boil. Make sure your jars are submerged well.

Lift them carefully and lightly dry them with paper towels. They should be hot so that the bottle does not break when you pour the boiled jam inside. Slowly pour the jam into the jar and leave a 1/2-1/8 inch space between the jam and the top of the jar.

Close the lid tightly and invert the bottle to help the Jam set for about 5 minutes.

Now slowly place the jars, straightup, inside the hot boiling water and leave it for another 5-8 minutes. This is necessary to kill the bacteria in the jam. If you live in higher altitudes, then leave the jars in for about 10min. Keep in mind, too much boiling can make the jam runny.

Remove and refrigerate the jars once completely cooled.

Serve on toast or with toasted Trader Joe's ciabatta bread and Brie cheese. Yum!