Rachel's Sugar Plum Spice Jam Recipe

Place the plums pineapple apple juice orange juice concentrate and lemon juice into a large pot over medium-low heat cover and cook until the plums are soft 15 to 20 minutes. Mash the plums and pineapple with a potato masher until thoroughly broken up but leave small chunks of fruit in the mixture. With the fruit mixture at a slow simmer stir in the cloves allspice pectin and butter (to reduce foaming). Raise heat to high and bring the mixture to a full rolling boil for 1 minute stirring constantly. Mix in the sugar stirring constantly and cook for 1 more minute at a full rolling boil. Remove from heat stir in red food coloring until even in color and skim off any foam.

Sterilize 12-ounce canning jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot sterilized jars filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil cover the pot and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool. Once cool press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all). Store in a cool dark area.