Mango Plum Jam

So, I come home and who is using all my canning equipment?  Yep, my daughter has decided to do a little throwdown. 

Mango Plum Jam - Perfect Tartness

She has altered my famous Cinnamon Plum Jam, and the results were spectacular.  Actually, this combination reminded me of Quince Jam my Mom used to make.

2 Mangos diceds (no skin please)

2  Cups of  Plums – pitted, sliced with skins
2 Cups Water
Juice from1 lemon
1 tsp salt
1 tsp Ground Cinnamon
3 Cups Brown Sugar
1 Cup of Splenda
1 pkg of low sugar pectin (the only stuff I use)

Boil plums and mangos 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 sieve. The color should be a beautiful amber.

Pour blended fruit back into heavy pot, add pectin and bring to rolling boil for 1 minute.
Add brown sugar, bring back to rolling boil for 1 full minute. Pretty isn’t it!

Pour 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.

The competition around here is getting tough, I better step it up a notch.

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

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