2 lbs sliced pluots (one quart)
1/2 package powdered low-sugar pectin
4 oz water
3 cups sugar
1/2 tsp vanilla bean paste
1/4 tsp ground cinnamon
Yield: About 3.5 half-pint jars
Procedure: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.
To prepare fruit. Sort fully ripe pluots, wash, cut into pieces, and remove pits.
To make jam. Place sliced/pitted pluots into a large pot and add 4 0z water, let fruit cook down about 45 minutes on low. Add in all sugar (reserving 1/4 cup sugar to mix with pectin) and stir well. Use an immersion blender to break up any large chunks of fruit and blend jam down to your preferred consistency. Increase heat to medium-high. Add in pectin/sugar mix and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute. Remove from heat, stir in vanilla and cinnamon, stir.
Fill with jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner, 5 mins half-pints or pints (adjusting for altitude)
Recipe and Photos by: Diane Baker for Canning and Cooking at Home