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Plum Amaretto Jam

We shared a jar of this luscious jam with a friend recently who said by way of thanks a few days later, “Curse you and your jam! I have eaten a whole loaf of bread and just about the whole jar of jam by myself!” We ourselves are enjoying it in and on everything from Jammie Muffins and Simple Jammy Biscuits to our morning toast. This recipe is testament, once again, to the perfect marriage of almonds and stone fruits: do yourself a favor and tuck a few richly purple jars of this lovely jam away against the day soon when plums are gone for another year.

This lovely recipe, like those for our Meyer Lemon Curd and Rhubarb and Ginger Jam, comes from The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard.

Plum Amaretto Jam

3 cups chopped red or purple plums
3 cups sugar
¼ cup water
3 tbs. freshly squeezed lemon juice
¼ cup Amaretto liqueur

Combine plums, sugar, water, and lemon juice in a large stainless steel or enamel saucepan.

Bring to a boil over high heat, reduce heat to medium and boil rapidly for about 20 minutes, stirring frequently. Remove from heat and stir in liqueur.

Ladle into hot jars and process for long-term storage, or refrigerate if consuming over the short-term. Makes about 4 cups.

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