Cinnamon Plum Jam – Best ever!

Cinnamon Plum Jam 2011 Ventura County Fair - 2nd Place

Cinnamon Plum Jam 2011 Ventura County Fair - 2nd Place

Cinnamon Plum Jelly – Best Ever!

by Sandra Nickerson on Wednesday, July 21, 2010 at 3:59pm
4 Cups of Plums – pitted, sliced with skins
2 Cups White Wine or Water
Juice from one orange and 1 lemon
8 Cinnamon Sticks
1 tsp salt
1 tsp Ground Cinnamon
4 Cups Sugar
1 Cup of Splenda
1 pkg of low sugar pectin (the only stuff I use)

Boil plums in white wine with 4 of the cinnamon sticks until the fruit is fork tender.
Puree in a blender, remove the cinnamon sticks if you can before.
Strain the mixture thru a small wire sceive. The color should be beautiful.
Pour blended plums back into you heavy pot, add pectin and bring to rolling boil for 1 minute.
Add sugar, bring back to rolling boil for 1 full minute. Pretty isn’t it!

Add a fresh whole cinnamon stick to the jar and pour in the jelly to ½ inch from the top. Process in a water bath for 5 minutes.
Makes 3 pint jars, or 6 cups of jelly.

This is a keeper.
I have made 4 batches in the last month. It flies off the shelf.

About 35 calories per Tablespoon.
If you replace one more cup of splenda for sugar, about 25 calories per Tablespoon

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