Ginger Apple Plum Jam
Yields about 4 8-oz. Jars.
- Pit the plums, then dice them into tiny bite-sized pieces (think 1/4-inch cubes, at the biggest). Core the apples, then dice them in the same way as the plums. Place them in a large stock pot, along with the lime juice, and zest, then let the fruit sit for 30 minutes.
- Meanwhile, place a metal rack or extra screw bands from the canning jars, into the bottom of a heavy, large stockpot, which is at least 3-inches deeper than the height of the jars. Fill the pot with water, then arrange the jars you plan to fill in the pot (without the lids and bands), cover the pot and bring the water to just under boiling. Reduce the heat to low. Place the lids in a small saucepan, cover them with cold water and bring to a simmer. Keep at a simmer (NOT boiling!) while you make the jam.
- Stir the pectin and sugar together, then set aside. Place your stock pot filled with fruit on the stove. Very finely mince the ginger and add it to the fruits. Add the calcium water, nutmeg, and candied ginger. Stir well. Bring the mixture to a boil over medium-high heat, occasionally stirring. Once the mixture reaches boiling, quickly stir in the sugar/pectin mixture, continuing to stir until the pectin is completely incorporated. Mash to thicken the jam, using a potato masher. Bring the heat to about 220-degrees. Remove from heat.
- Drain the the hot water out of the jars that have been simmering. Place the jars on a flat surface. Ladle the hot jam into each jar, leaving about 1/4-inch of space on top. Wipe the rims and sides. Lift a lid from the pot of simmering water, shake it dry, then seal the top of each jar with the lid and a screw band. Fill all of the jars like this.