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I first made this jam in 1983 when we had lots of fruit trees and berry patches, and had baskets of fruit and berries all over the kitchen .  I used to process 15 to 20 jars of jam at a time.  Now that I’m in a small suburban house with no fruit trees on the property and no one around to eat that much jam, I buy a small amount of fruit at the market and make a couple of jars to keep in the refrigerator.  This is really good on toast, biscuits, scones …. you name it.

The addition of walnuts was the idea of my boss’ wife back in 1983 and I loved the crunch of the nuts along with the tart fruit.

PLUM NUTTY JAM

  • Servings: 4 cups of jam
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4 cups unpeeled, diced purple plums (about 6 medium plums)

1/4 cup water

4 cups granulated sugar

1/2 box powdered Sure Jell pectin

1/4 cup chopped toasted English walnuts

If processing for storage, thoroughly wash and scald jars – keep hot until needed.  Makes about 4 cups of jam.

In a large heavy kettle combine the plums and water.  Cover & simmer 5 minutes, stirring occasionally.  Stir pectin into fruit mixture.  Bring to a full boil over high heat, stirring constantly.  Stir in the sugar.  Bring to a full rolling boil; boil 1-1/2 minutes, stirring constantly.  Remove from heat, skim off foam.  Stir in walnuts.  Ladle into hot jars, leaving 1/4″ headspace.  Process 10 minutes in a hot water bath.

If the jam is going to be used within a month or so, omit the hot water bath and store in the refrigerator.

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