Rachel’s Sugar Plum Spice Jam: A Taste of Autumn in Every Bite
Fall is the perfect time for cozy flavors, and nothing says “autumn” quite like the warm, comforting taste of spiced plums. Rachel’s Sugar Plum Spice Jam is a delightful preserve that captures the essence of the season in a jar. It’s a versatile condiment that can be enjoyed on toast, scones, biscuits, or even as a glaze for roasted meats. This recipe is a little more involved than a basic fruit jam, but the extra effort is well worth it for the complex and satisfying flavor. Get ready to fill your kitchen with the intoxicating aroma of plums, spices, and simmering sugar!
## Why Rachel’s Recipe Stands Out
Many plum jam recipes focus solely on the fruit. Rachel’s recipe elevates the humble plum with a carefully selected blend of spices that add depth, warmth, and an unforgettable character. The combination of cinnamon, cloves, star anise, and a hint of ginger creates a symphony of flavors that dances on your palate. The brown sugar adds a caramel-like note, complementing the plum’s natural sweetness and tartness. Unlike some overly sweet jams, this recipe strikes the perfect balance, allowing the plum’s inherent flavor to shine through.
## Ingredients You’ll Need
* **Plums:** 4 pounds (about 1.8 kg) ripe sugar plums (or a mix of sugar plums and other plum varieties). Sugar plums are ideal due to their naturally high sugar content and rich flavor, but other plums, like Damson or Italian plums, can be used. Just be sure to adjust the sugar content accordingly. Underripe plums will not soften properly and will result in a bitter jam.
* **Granulated Sugar:** 3 cups (about 600g). This provides the necessary sweetness and helps with the gelling process. Using too little sugar can prevent the jam from setting correctly and can also affect its shelf life.
* **Brown Sugar:** 1 cup (about 200g), packed. The brown sugar adds a deeper, molasses-like flavor that complements the spices and plums beautifully. Light or dark brown sugar can be used; dark brown sugar will impart a slightly richer flavor.
* **Apple Cider Vinegar:** 1/4 cup (60 ml). The acidity of the apple cider vinegar helps to balance the sweetness of the plums and sugar, and it also aids in the gelling process. Don’t substitute with white vinegar, as the flavor profile is different.
* **Lemon Juice:** 2 tablespoons (30 ml), freshly squeezed. Similar to vinegar, lemon juice provides acidity, brightens the flavor, and aids in gelling.
* **Ground Cinnamon:** 1 teaspoon. Cinnamon adds warmth and a classic autumnal spice note.
* **Ground Cloves:** 1/2 teaspoon. Cloves provide a pungent, aromatic flavor that complements the cinnamon and plums.
* **Ground Ginger:** 1/4 teaspoon. Ginger adds a subtle zing and a hint of warmth. Freshly grated ginger can also be used; use about 1 teaspoon of grated ginger.
* **Star Anise:** 2 whole star anise. Star anise adds a licorice-like flavor that is both complex and intriguing. Remove the star anise pods before jarring the jam. Using ground star anise is not recommended as it can be difficult to remove completely.
* **Pinch of Salt:** A pinch of salt enhances the flavors of all the other ingredients.
* **Optional: Pectin:** 1 box powdered pectin (if needed, see notes below). Pectin is a naturally occurring substance found in fruits that helps them to gel. Some plums have a naturally high pectin content, but others may require added pectin to ensure a proper set. Use if you are unsure of your plums.
## Equipment You’ll Need
* **Large, Heavy-Bottomed Pot:** This is crucial for even heat distribution and to prevent the jam from scorching. A stainless steel or enamel-coated cast iron pot is ideal.
* **Wooden Spoon or Heat-Resistant Spatula:** For stirring the jam. Avoid using metal spoons, as they can react with the fruit acids.
* **Ladle:** For transferring the jam into jars.
* **Canning Jars with Lids and Rings:** Use sterilized canning jars. The size of the jar is up to you; half-pint (8 oz) or pint (16 oz) jars are common. Make sure the lids are new and the rings are in good condition.
* **Jar Lifter:** A jar lifter is essential for safely removing hot jars from the boiling water bath.
* **Canning Funnel:** A canning funnel helps to prevent spills when filling the jars.
* **Boiling Water Bath Canner:** A large pot with a rack to hold the jars during the canning process. If you don’t have a designated canner, you can use a large stockpot with a rack or a folded towel at the bottom to prevent the jars from rattling and breaking.
* **Thermometer:** A candy thermometer or instant-read thermometer is helpful for monitoring the temperature of the jam, although it’s not strictly necessary.
## Step-by-Step Instructions
**1. Prepare the Plums:**
* Wash the plums thoroughly under cold, running water.
* Remove the pits. The easiest way to do this is to cut the plums in half and then twist the halves to separate them. Remove the pit from each half.
* Chop the plums into smaller pieces. The size of the pieces is up to you; you can chop them finely for a smoother jam or leave them in larger chunks for a more rustic texture. A rough chop is usually sufficient. Aim for pieces that are approximately 1/2 inch to 1 inch in size.
**2. Combine Ingredients in the Pot:**
* In the large, heavy-bottomed pot, combine the chopped plums, granulated sugar, brown sugar, apple cider vinegar, lemon juice, cinnamon, cloves, ginger, star anise, and salt.
* Stir the ingredients together well to ensure that the sugar is evenly distributed.
**3. Cook the Jam:**
* Place the pot over medium heat. Bring the mixture to a gentle boil, stirring occasionally to prevent scorching. Once the mixture starts to boil, reduce the heat to medium-low and continue to cook, stirring frequently, until the jam thickens.
* As the jam cooks, it will initially be quite watery. Be patient, as it will gradually thicken as the water evaporates and the sugar caramelizes. This process can take anywhere from 30 minutes to an hour, depending on the heat and the moisture content of the plums.
* Stir frequently, especially as the jam starts to thicken, to prevent it from sticking to the bottom of the pot and scorching. Use a wooden spoon or heat-resistant spatula to scrape the bottom of the pot as you stir.
* Keep an eye on the temperature. If you’re using a thermometer, the jam is ready when it reaches 220°F (104°C). This is known as the “setting point.” However, you can also test for doneness using the “cold plate test” (see below).
**4. Test for Doneness (Cold Plate Test):**
* Place a small plate in the freezer before you start cooking the jam. This will be used to test for doneness.
* Once you think the jam is getting close to being ready, remove the plate from the freezer and drop a small spoonful of jam onto the cold plate.
* Return the plate to the freezer for 1 minute. Then, gently push the jam with your finger. If the jam wrinkles or forms a skin, it is ready. If it is still runny, continue to cook the jam for a few more minutes and test again.
**5. Remove Star Anise:**
* Once the jam has reached the desired consistency, remove the star anise pods with a slotted spoon and discard them. Don’t leave them in the jam, as they can impart too strong of a flavor over time.
**6. Sterilize the Jars:**
* While the jam is cooking, sterilize the canning jars, lids, and rings. There are several ways to sterilize jars:
* **Boiling Water Bath:** Place the jars in a boiling water bath canner filled with enough water to cover them by at least 1 inch. Bring the water to a boil and boil for 10 minutes. Remove the jars carefully with a jar lifter and place them on a clean towel-lined surface.
* **Dishwasher:** Wash the jars in the dishwasher on the hottest setting. Leave them in the dishwasher until you are ready to fill them.
* **Oven:** Preheat the oven to 250°F (120°C). Place the clean jars on a baking sheet and heat them in the oven for 20 minutes.
* Sterilize the lids and rings according to the manufacturer’s instructions. Typically, this involves simmering them in hot water for a few minutes.
**7. Fill the Jars:**
* Remove the sterilized jars from the boiling water bath, dishwasher, or oven. Place a canning funnel on top of each jar.
* Ladle the hot jam into the jars, leaving about 1/4 inch of headspace (the space between the top of the jam and the top of the jar).
* Remove any air bubbles by gently tapping the jar on the counter or by running a clean, non-metallic utensil (like a chopstick or spatula) around the inside of the jar.
* Wipe the rims of the jars with a clean, damp cloth to remove any spills or drips. This is crucial for ensuring a good seal.
* Place a sterilized lid on each jar and screw on the ring finger-tight. Don’t overtighten the rings, as this can prevent the air from escaping during processing.
**8. Process in a Boiling Water Bath:**
* Place the filled jars in the boiling water bath canner. Make sure the water covers the jars by at least 1 inch. If necessary, add more boiling water.
* Bring the water to a rolling boil and process the jars for 10 minutes for half-pint jars and 15 minutes for pint jars. Adjust processing time for altitude (see below).
* Turn off the heat and let the jars sit in the hot water for 5 minutes before removing them. This helps to prevent siphoning (the loss of liquid from the jars).
* Carefully remove the jars from the canner with a jar lifter and place them on a clean towel-lined surface, leaving some space between the jars. Avoid tilting the jars, as this can disrupt the seal.
**9. Check the Seals:**
* Let the jars cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.
* After the jars have cooled, check the seals by pressing down on the center of each lid. If the lid is concave (slightly indented) and doesn’t flex or pop up when you press on it, the jar is properly sealed. If the lid flexes or pops up, the jar is not sealed and should be reprocessed with a new lid or stored in the refrigerator.
**10. Store the Jam:**
* Remove the rings from the sealed jars. This is important because if a jar fails to seal, the ring can create a false seal, giving you the impression that the jar is properly sealed when it isn’t.
* Wipe the jars clean and label them with the date and contents.
* Store the sealed jars in a cool, dark, and dry place. Properly canned jam will last for at least 1 year.
* Refrigerate any unsealed jars and use the jam within a few weeks.
## Altitude Adjustments for Processing Time
Altitude affects the boiling point of water, which in turn affects the processing time required to properly preserve food. If you live at an altitude of 1,000 feet or higher, you will need to increase the processing time for the jam.
* 1,001-3,000 feet: Add 5 minutes to the processing time.
* 3,001-6,000 feet: Add 10 minutes to the processing time.
* 6,001-8,000 feet: Add 15 minutes to the processing time.
* 8,001-10,000 feet: Add 20 minutes to the processing time.
## Tips for Success
* **Use Ripe Plums:** Ripe plums have the best flavor and pectin content for making jam. Avoid using underripe plums, as they will not soften properly and will result in a bitter jam.
* **Don’t Overcook:** Overcooking the jam can result in a thick, gummy texture. Test for doneness frequently to avoid overcooking.
* **Adjust Sweetness to Taste:** If you prefer a less sweet jam, you can reduce the amount of sugar slightly. However, keep in mind that sugar is essential for preserving the jam, so don’t reduce it too much.
* **Experiment with Spices:** Feel free to experiment with other spices, such as allspice, cardamom, or nutmeg. Just be sure to add them in small amounts to avoid overpowering the plum flavor.
* **Use a Heavy-Bottomed Pot:** A heavy-bottomed pot is essential for preventing the jam from scorching. If you don’t have a heavy-bottomed pot, use the lowest heat setting possible and stir the jam frequently.
* **Sterilize Jars Properly:** Proper sterilization is crucial for preventing spoilage. Follow the instructions carefully to ensure that the jars are properly sterilized.
* **Process Jars Correctly:** Processing the jars in a boiling water bath is essential for creating a vacuum seal and preventing spoilage. Follow the instructions carefully and adjust the processing time for altitude if necessary.
## Serving Suggestions
Rachel’s Sugar Plum Spice Jam is a versatile condiment that can be enjoyed in a variety of ways:
* **On Toast, Scones, or Biscuits:** Spread the jam on warm toast, scones, or biscuits for a delicious breakfast or snack.
* **With Cheese and Crackers:** Serve the jam with cheese and crackers for a sophisticated appetizer.
* **As a Glaze for Roasted Meats:** Brush the jam on roasted chicken, pork, or lamb during the last 15 minutes of cooking for a sweet and savory glaze.
* **In Yogurt or Oatmeal:** Swirl the jam into yogurt or oatmeal for a flavorful and healthy breakfast.
* **In Sandwiches:** Use the jam as a spread in sandwiches for a touch of sweetness and spice.
* **As a Filling for Pastries:** Use the jam as a filling for pastries, such as tarts, turnovers, or hand pies.
* **With Ice Cream:** Serve the jam warm over vanilla ice cream for a decadent dessert.
## Variations
* **Spiced Plum Butter:** For a smoother, spreadable consistency, blend the cooked jam with an immersion blender or in a food processor until smooth. This can then be used like an apple butter.
* **Plum Chutney:** Add chopped onions, garlic, and chili peppers to the jam for a savory plum chutney. Reduce the sugar slightly and add more vinegar to balance the flavors.
* **Plum and Apple Jam:** Combine plums with chopped apples for a delicious and flavorful jam. Use a 50/50 ratio of plums to apples.
* **Plum and Ginger Jam:** Increase the amount of ginger to 1 teaspoon for a spicier jam. You can also add candied ginger for extra flavor and texture.
* **Plum and Almond Jam:** Add toasted slivered almonds to the jam after it has finished cooking for a nutty and crunchy texture.
## Nutritional Information (approximate per tablespoon)
* Calories: 50
* Total Fat: 0g
* Saturated Fat: 0g
* Cholesterol: 0mg
* Sodium: 1mg
* Total Carbohydrate: 13g
* Dietary Fiber: 0g
* Sugars: 12g
* Protein: 0g
*Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.*
## Conclusion
Rachel’s Sugar Plum Spice Jam is a delightful and versatile preserve that captures the flavors of autumn in a jar. With its warm spices, rich plum flavor, and beautiful color, it’s sure to become a family favorite. Whether you enjoy it on toast, with cheese, or as a glaze for roasted meats, this jam is a true taste of the season. So gather your ingredients, put on your apron, and get ready to create a batch of this delicious and comforting jam. Happy canning!