The Best Spiced Plum Jam Recipe
- 5 cups chopped, de-pitted fresh plums
- 6 cups sugar
- 1.75 Ounce Box of no-sugar pectin
- 1/2 teaspoon lemon juice
- 1/2-1 teaspoon butter
- 4 drops of each cinnamon, clove & nutmeg essential oils
- (8) 1/2 pint mason jars
So the other day I walked outside and I realized that I had a lot of plums. I mean A LOT OF PLUMS and they are so delicious and ripe but I had no idea what to do with them. Then it dawned on me that these plums would make some really great jam. So I came up with a plan. A plan to make a lot of jam. Guess what everyone is getting for Christmas this year? Yeah, jam. But not just any jam, the BEST SPICED PLUM JAM ever. Seriously, it’s so good.
I used cinnamon, nutmeg and clove essential oils for the spices. It only took a few drops of each to really make the flavor amazing. Plus, essential oils provide additional benefits so I don’t feel so bad when I eat all the delicious jam.
Many of the benefits of cinnamon bark oil have to do with its ability to dilate blood vessels. Cinnamon bark can help enhance nitric oxide function, which causes increased blood flow and which may lower levels of inflammation.
Some of the most researched health benefits of cinnamon oil include:
- Can support decreased inflammation
- May increases circulation
- Fights viruses
- Fights free radicals
- May help relieve depression
- Stimulates the immune system
- Stimulates libido
- Fights parasites
The health benefits of clove oil are vast and include supporting the health of your liver, skin, hair and mouth and much more. The most profound properties of clove oil, however, are related to its widespread application in homeopathic natural medicine. Because it contains an elevated level of eugenol, clove essential oil has proven to be remarkably versatile and has been thoroughly researched as an effective alternative to many modern medical treatments.
- May help eliminates acne
- Helps rid the body of parasites
- Supports blood circulation
- May help reduce gum disease
- Boosts energy
- May be a natural anti-inflammatory
- Helps to kill mold and fungus
History tells us that the Chinese have used clove for more than 2,000 years as a fragrance and spice and that it hit the international health scene several hundred years later. Read this study about the anti-bacterial properties of clove oil.
Nutmeg oil has a long list of uses, below are just some of many uses it is known for.
- Address bad breath — Nutmeg oil, when used as a gargle, helps address bad breath. It can also help eliminate toxins from your gut that may contribute to foul-smelling breath.
- Massage oil — When used as one, nutmeg essential oil can help relieve muscle discomfort and even promote circulation. Oil of nutmeg can also be used to help lessen menstrual discomfort.
- Sleeping aid — Nutmeg oil has a sedative and calming effect. It can help relieve stress and help improve the quality of sleep.
- Stimulant — Nutmeg oil can help remove exhaustion and support anxiety-related symptoms. It can also help to enhance your concentration.
- Detoxification agent — This oil helps remove toxins from your liver and kidneys,. It may even help dissolve kidney stones and uric acid.
- Flavoring agent — To replace ground nutmeg, which can leave food particles in food and beverages, nutmeg oil has been used as a natural flavoring extract.
OK, back to spiced plum jam. I didn’t count how many plums I used, but it was a lot. Of course, the plums on the tree in my yard are relatively small, but they are still super sweet and tasty. To make this recipe, you’ll need about 5 cups of chopped and de-pitted fresh plums.
Before you make the jam, you’ll need about 8 half pint mason jars. They will need to be boiled (lids too!) for about 5 minutes so they are sterile.
Then, take your 5 cups of chopped plums and 1/2 cup of water and put in a large pot on medium-high until it boils. While it’s warming I mash them a bit. Once it comes to a boil, reduce heat to medium-low, cover and allow them to simmer about 5 minutes.
After 5 minutes, uncover and mash a little more. They don’t need to be completely pureed at this point. The first ingredient you will add is the pectin. Mix it in thoroughly then add 1/2 teaspoon lemon juice (fresh or from the bottle is fine) and 1/2-1 teaspoon of butter. The lemon juice helps reduce the chance of bacteria growth when canning. Of course, everything has been boiled, but we want to be sure and take all precautions. The butter helps eliminate the extra bubbles and foam in the jam.
Now you will add about 4 drops of each essential oil. I used clove, cinnamon and nutmeg. A drop or two of ginger could also be added.
Mix all these ingredients well and then add 6 cups of sugar while mixing.
Once all the ingredients are mixed, raise the heat to high and stir. Continuing stirring until the jam hits a rolling boil. Let the jam boil for 5 minutes. This is a really important step because if it isn’t boiled long enough, it won’t sent correctly.
Once the jam is done boiling turn off the heat and begin to fill your mason jars. Fill until about 1/2 inch from the top of the jar. Add the lids and set aside. You will begin to hear a pinging sound as the lids seal to the jar. Allow the jars to sit for 12 hours to gel properly. If the jar does not seal (meaning you didn’t hear the sound and you can push on the middle of the lid and it springs back) you can still eat the jam. Just store it in the refrigerator and use within 2-3 weeks.