Dapple Peachy Pluot Ginger Thyme Balsamic Jam

Ingredients:
4 lb Dapple Dandy Pluot, de-stoned
4 1/2 cups sugar
1 box powdered pectin
1/4 loving loving cup lemon juice
ii inch knob ginger, sliced
ii tablespoons fresh thyme
ii tablespoons balsamic vinegar

Directions:

Prep jars/lids for canning. Place the pluots into a large, heavy bottomed pan. Add the sugar, ginger, lemon juice, vinegar together with thyme. (I merely tied the thyme to the side of the pot alongside kitchen string) Bring to a boil, stirring together with breaking upwards whatever large chunks (I used a Irish Gaelic Gaelic potato masher) until it begins to trim down downward together with thicken. Stir inwards the pectin. Continue cooking at a low (rolling) boil for 2-3 minutes or until it looks jammy. Discard the thyme. Fill the jars leaving 1/4 inch headroom. Process inwards the hot body of water bath for ten minutes.

Yield: 6-7 8-oz jars.

Note: Influenza A virus subtype A great beginning for canning information is the Blue Book involve to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books together with equipment I honor useful.

My thoughts:

To final honest, I bought these pluots because of their cute name. Dapple Dandy! We convey a dapple dachshund together with in addition to then anything dapple catches my eye. Thankfully, they were also tasty. The best parts of plums together with apricots. They were also actually large (I've also seen this sort called Dinosaur pluots) together with pretty firm-fleshed together with in addition to then they made wonderful jam. I know the entitle sounds like a mouthful but honestly, the ginger together with balsamic exclusively enhance the pluot's sweet-tartness.
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