Supper yummy and super easy freezer jam
- 2 cups water
- 8 whole allspice berries
- 4 sticks cinnamon broken in half
- 8 whole cloves
- 1 1/2 cups sugar
- 2 tbsp Pamona's pectin
- 8 cups chopped or blended plumbs about 2 1/2 lbs
- 8 tsp calcium water
- 1/2 cup lemon juice (optional)
In a medium saucepan, combine all ingredients for spice water. Bring to a boil over high heat and then reduce heat to simmer for 10 minutes. String out spices and retain spice water.
Make calcium water according to instructions in Pamona's Pectin box
Combine sugar and pectin in medium bowl and stir until well mixed
In a large pot, combine plums, calcium water, spice water and lemon juice. Bring to full boil over medium-high heat, stirring occasionally. Add sugar mixture, return to boil, and boil for 1 mixture while stirring constantly.
Remove from heat, carefully label jam into clean jars and cool on counter. Freeze when the jam reaches room temperature.