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Title: Plum Nutty Jam
Categories: Canning Fruit Jam Nut
Yield: 9 Half pints
| 2 1/2 | lb | Fresh plums |
| 1 1/2 | ts | Grated orange rind |
| 1/2 | c | Orange juice |
| 1 3/4 | oz | Powdered fruit pectin/1 pkg. |
| 5 1/2 | c | Sugar |
| 1/2 | c | Walnuts; finely chopped |
Remove and discard pits from plums (do not peel). Chop plums into 1/2" pieces. Combine chopped plums, orange rind and orange juice in a large Dutch oven. Stir in powdered fruit pectin. Bring mixture to a rolling boil, stirring constantly. Stir in sugar. Return to a rolling boil; boil 1 minute, stirring constantly. Remove from heat; skim off foam. Stir 5 minutes. Stir in walnuts.
Quickly spoon hot mixture into hot sterilized jars, leaving 1/4" headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath for 15 minutes.
From Deb Williams in _Pot Luck_ by The Village Green/Temple, NH. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House Inc., 1989. Pg. 280. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.
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