When Natural Grocer Gives Discounted Fruit, You Make Jam!
A note from Dr. Denise.
If you know Dr. Ryan or me, you probably know we love food. And we try to buy and eat organic when we can. That is not always the most cost effective form of eating so I’m always looking for specials and thinking of creative ways to eat right, while keeping the cost low.
Natural Grocer here on Rock Road has a discounted cart with bags of produce that may go bad soon or is not selling fast or whatever. You can sometimes pick up some great food, as long as you are willing to eat or process it in the next couple of days. Just last week we ran out of jelly and I told Ryan that if there was fruit on that rack, I was going to make organic jam on the cheap. Growing up, my family always canned the food we grew in our garden so I am very comfortable with canning. I think a lot of people my generation canned as a kid, right?
Well my challenge to the universe was heard, and there sitting on the cart was a huge bag of pluots, bruised and ready to mold if no one took them home. And for TWO DOLLARS! I actually had to research what a “pluot” is, as I haven’t ever had one, or worked with one. After modifying a plum jam recipe I came up with this one. When cooking this jam it smells like a deliciously yummy fall treat and tastes a lot like peaches. Just a little time in the kitchen will give you a great natural product, you can choose your food quality, and it will save you lots of money! I would recommend finding this odd little fruit to make your own! Now if I could only figure out crocheting by Christmas…
Here is the recipe-
Denise’s Pluot Jam
(will make around 7 half-pint jars)
8 cups chopped pluots with peels
1/2 cup fresh-squeezed lemon juice
3 cups sugar
1 box of pectin
1/2 teaspoon ground cinnamon
Fill a boiling-water canner 3/4 full (or to the top indent) and bring to a boil. Wash jars and screw bands in hot soapy water and rinse. Put the screw bands and never-used flat lids in a large bowl. Place the jars only in the canning pot while it starts to heat up. Boil a sauce pan half full of water and pour over lids in bowl. Set aside for when you are ready to place on the jam filled jars.
Measure 8 cups chopped pluots and put into a large pot. Add pectin and lemon juice. (No sugar yet.)
Pull jars from boiling water and ladle hot mixture into hot jars, filling within 1/4 inch from tops. Wipe any jam that lands on rim. Cover the jars with flat and screw lid and screw bands tightly. Place jars on the rack in canner. Water must cover jars by 1-2 inches. Process 10 minutes. Remove jars and place upright on a towel or cookie sheet to cool completely. Once jars cool, check seals by pressing middles of lids with finger. Refrigerate any jars that did not seal. Enjoy!