We made a crazy jam in my cooking class today. Ten students, some of whom had never made jam and some who where seasoned jammers all gathered together in the fantastic Orson H. Gygi Culinary Institute in Salt Lake City. I couldn't resist teaching this class. I learn something new each session...and this was no exception. One of my students even brought me a jar of jam she made. Thanks Cassie! Along with her dad Kent and her mom Susan, Cassie compiled this recipe for the class. We had three groups cooking a different jam each, then when the class was over, each student got to take home 4 jars of jam. Not bad for a two hour session.
About 6 (1-cup) jars or 80 servings, 1 Tbsp. each
5-1/2 cups applesauce
1 1/2 cup chopped plums
3/4 cup water
1 cup dried cherries
1/4 cup fresh lemon juice
1 tsp. ground cinnamon
1/4 tsp. ground allspice
1 pouch liquid Pectin
1/8 tsp. LorAnn flavored oil - butter nut
1/8 tsp. LorAnn flavored oil - vanilla
1 tsp LorAnn vanilla bean paste
4 cups granulated sugar, measured into separate bowl
1/2 cup firmly packed light brown sugar
BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Measure 5-1/2 cups applesauce, plums and dried cherries into 6- or 8-qt. sauce pot. Stir in water, lemon juice, cinnamon, allspice and flavored oils.
STIR pectin into prepared fruit in sauce pot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugars. Return to full rolling boil and boil exactly 4 min., stirring constantly. Stir in liquid pectin and boil one minute. Remove from heat. Skim off any foam with metal spoon.
LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. (or adjust for altitude) Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)