Rum Plum Jam

  
My friend Marmie and I went to a canning party held by a friend from church. She has a beautiful plum tree and wanted to share her bounty with some of us gals. We worked in teams...Marmie was my partner in crime. Making a lovely sticky mess in the kitchen. Not only were we making plum jam but...It was Rum Plum Jam. Oh yeah baby....
  
Here is the recipe we used:
-Rum Plum Jam-
4 lbs plum halved and pitted with skins
4 cups sugar
1/4 cup lemon juice
1/4 cup rum
pinch of salt
canning water bath
canning tools
Candy Thermometer
potato masher
10= half pint jars
***
Pour 4 lbs of plums into a large pot with the 4 cups sugar and 1/4 cup lemon juice...Mix well until it boils. Get your canning bath started  with hot water getting it to a nice soft boil. Once your fruit gets to a good boil ( which will take a good 20-25 minutes) place the thermometer into the pot...making sure bottom of thermometer is not touching bottom of pot. Temp. should be 198 degrees...if it is 200 degrees that is fine. Turn off the burner. Now start mashing the fruit up with the potato masher...once it is mashed well
 ( you will have some fruit chunks)
pour in 1/4 cup rum and pinch of salt....mix well. Now take your prepared jam jars, fill, place lids and bands on and place into lightly boiling canner. Put the lid on and let it get to a rumbling boil. Once it starts boiling time it for 8 minutes to process, then turn off flame and take jars out...Set jars aside for 24 hours. Your jam will be good in your pantry for up to one year. Enjoy.
  
Now your ready for some great peanut butter and jelly sandwiches or pour a bit over a chunk of goat cheese as a cracker dip...YUMMO. Spread some in a nice crepe, eat it right out of the jar and of course give some out to your family and friends.