Plum walnut jam
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | To 3 lb Ripe Italian Prune | |
| Plums | ||
| ½ | cup | Orange juice |
| 1 | pack | 1 3/4 oz powdered fruit |
| Pectin | ||
| 5 | cups | Sugar |
| 1 | cup | Coarsely chopped walnuts |
| ½ | cup | Raisins |
Directions
Pit and coarsely chop plums; measure 6 cups. In 8 or 10 quart kettle combine plums, orange juice and pectin. Bring to a full boil, stirring constantly. Stir in sugar. Return to full boil. Boil hard 1 minute stirring constantly. Remove from heat. Skim off foam with metal spoon. Stir in walnuts and raisins. Let stand 5 minutes, stirring to prevent fruit and nuts from floating. Ladle int hot sterilized half pint jars leaving ¼ inch headspace. Adjust lids.
Process in boiling water canner 5 minutes. Makes 7 half pints
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