Roasted Plum and Lemon Verbena Jam

Name: Roasted Plum and Lemon Verbena Jam
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 50
Cuisine: Global
Ingredients: 473 milliliters granulated sugar, divided; 2 Tbsps juice from 1 to 2 lemons; 2 sprigs fresh lemon verbena; 2 Tbsps low-sugar pectin; 20 plums (about 5 1/2 pounds, whole)

Roasted Plum and Lemon Verbena Jam is a gluten free and vegan condiment. This recipe serves 50. One portion of this dish contains roughly 0g of protein, 0g of fat, and a total of 45 calories. From preparation to the plate, this recipe takes approximately 2 hours. A mixture of granulated sugar, juice from 1 to 2 lemons, plums, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Strip verbena leaves from stems and place leaves in a tight-sealing container with 1 cup of sugar. Allow to sit at least overnight and up to several weeks to infuse flavor.

Ingredients you will need

Sugar

Preheat oven to 350°F and prepare boiling water canner. Sterilize 6 half-pint jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids and rings to sit in hot water until you need them.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Oven

Wash and quarter plums, removing pits. Toss plum quarters with infused sugar and verbena leaves and spread in a single layer on a sheet pan. Roast, uncovered, until plums have softened and begun to release juice, about 30 minutes..

Ingredients you will need

Spread

Juice

Plum

Sugar

Equipment you will use

Frying Pan

When plums and verbena are finished roasting, place them in a heavy-bottomed saucepan or Dutch oven, along with lemon juice. Bring to a boil over high heat. Stir together remaining sugar and pectin in a small bowl, then stir mixture into Dutch oven and return to a boil. Cook until the mixture registers 220°F on a candy or instant read thermometer.

Ingredients you will need

Lemon Juice

Pectin

Candy

Plum

Sugar

Equipment you will use

Kitchen Thermometer

Dutch Oven

Sauce Pan

Bowl

Turn off heat and skim any foam with a spoon. Ladle jam into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.

Ingredients you will need

Jam

Equipment you will use

Paper Towels

Ladle

Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch.

Ingredients you will need

Water

Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for 10 minutes.

Ingredients you will need

Water

Equipment you will use

Kitchen Timer

After 10 minutes, turn off heat, and allow jars to sit in water for f5additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.

Ingredients you will need

Water

Equipment you will use

Wire Rack

Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.