Cinnamon Pluot Jam
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With all this change, how about a recipe? I’m still the same me, you know. The reason why I’ve been a bit MIA is due to my job, I have to admit. I’ve stopped cooking for myself, a reason why I never wanted to go back into the food industry after my stint as an apprentice baker, and these days I’m working 9 or 10 hour days, taking no lunch breaks, and not sitting down until 10 or 11 pm. It’s brutal and, to be honest, I’m burning out fast. So this week, while I’m at the farm, I’m refocusing, centering on what’s important–my health, my happiness, and my sanity. Mostly I’m sleeping and avoiding work I need to do (like writing the paper I’m presenting at a conference in Nova Scotia in just over a week), but I’m also cooking a little, or at least preserving some of the harvest for winter, because heaven knows I’m going to miss the cornucopia of tomatoes and squash we have right now.
Thus enters this cinnamon pluot jam. Last week when I came up to the farm for the first run-through of chores, I was given a pound of plums & pluots to play with. With my job (I worked 11 hours last Friday–ick) I didn’t get around to doing anything with them. Luckily, though, after being in the fridge for a week they were still ok–ripe and delicious as ever. But what to do with them? Make a small batch of jam, of course!
Plums are extremely high in pectin, so none is needed for the jam, though getting the fruit to set is a bit tricky, and after 10 minutes and a rolling boil, mine is still a little syrupy, but that’s ok because plum syrup is still pretty darn good in January. The addition of the cinnamon gives the jam a nice spice kick and, I think, will work nicely as a bridge between summer and autumn, autumn and winter. This jam is definitely the jam–especially when slathered on a nice piece of rye.
Cinnamon Pluot Jam
adapted slightly from Jellies, Jams & Chutneys
1 lb ripe pluots
1 1/4 c sucanant/turbinado sugar
2 tsp cinnamon, ground
Cut the pluots into halves and quarters. Remove and discard the pit.
Place the pluots in a nonreactive pot and add 1/2 a cup of water. Add the sugar and cinnamon. Cook gently over medium heat for 15 minutes, until the sugar has dissolved and the jam is beginning to set.
Increase the heat to high and bring to a rolling obil for 5-10 minutes until the jam as reached the setting point.
If canning, ladle into hot, sterilized jars. Seal and place in a hot water bath. Process for 20 minutes.
Makes 1 pint.