Spiced Plum Jam

This has become Hubby's favorite jam.  This is the first time I have made a jam two years in a row at HIS request.

5 Cups Purple Plums - prepared as below
1/4 Cup Lemon Juice
1/4 Cup Water
7 Cups Sugar
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1 Pouch Liquid Pectin

Wash, pit and cube plums.

Put into a blender and chop.

When you have 5 cups, add water and juice. Pulse to mix.  Pour into a pan and bring to a low boil.

Add sugar and spices.

Bring to a rolling boil.  Add Pectin, return to a rolling boil, boil for 1 minute.

Put into prepared jelly jars.  Process in a water bath for 10 minutes.

Honeyed Fig Jam with Walnuts

Recently, a friend called to ask if I would like to go pick figs.  Always one for new things, I said 'Sure, Why Not?"  Next up, what to do with figs.  I never cooked with figs, so I tried several options.  First, I made a plain fig jam - Fruit, Pectin, Sugar - cook, stir, jar, boil, done.  It was good, kind of like Strawberry.  Next up, I made this.  Honeyed figs are good, add some finely chopped walnuts, voila, tasty jam.

You'll Need:

5 1/2 Cups Figs - I peeled and removed most pith, but that was personal preference
3 Cups Honey
3 Tbl Lime Juice
1 Pouch Liquid Pectin
1.5 Cups Finely Chopped Walnuts


In a large saucepan, combine figs, honey and lemon juice. 

Bring to a rolling boil.  Add pectin and boil one minute, stirring constantly.  Remove from heat, Stir in walnuts, cool for 10 minutes.  Stir to combine, ladle into jars.

Process in a boiling water canner for 10 minutes (adjusting as necessary for altitude).

Fruited Balsamic Chicken

This recipe works well with any Jam you prefer.  I made it with Black Raspberry, but I am looking forward to making it with the plum jam we made this weekend.  Thank You to Angie, Erica and Judy for the jam making fun.

  2 Tsp Vegetable Oil                                                                1/2 Tsp Pepper

  1 Small Spring Onion, Minced                                                 4 Medium Chicken Breast Halves,

  1 Clove Garlic, Minced                                                              -Boneless, Skinless

  1 Tsp Dried Thyme                                                                1/3 Cup Raspberry Jam

  1/2 Tsp Salt                                                                            2 Tbl Balsamic Vinegar

Lay chicken on a cutting board.  Mix salt, pepper and thyme together and sprinkle half the mixture over the chicken.

Heat oil in a non stick skillet until hot.  Add onion and garlic, saute for 1 minute.  Place chicken on top of onion/garlic mixture, spice side down.  Cook about 6 minutes.  While cooking, sprinkle remaining thyme mixture over chicken.  Turn chicken and cook until done (165 degrees)

Remove chicken from pan and keep warm.  Reduce heat to medium low.  Add Jam and vinegar to the skillet and stir until the jam melts.  Spoon over chicken.