Oh, how I’ve missed making jam. Today I made a small batch of jam with some golden plums and local honey. It may have been a grey, rainy day (let’s not talk about the snow), but this jam definitely brightened up my little kitchen. Delicious!

Golden Plum & Honey Jam

makes 1-1/2 pints (can be doubled)

2 lbs. golden plums, chopped and pitted with skins on
8 oz. local honey
1 cup raw sugar
juice of 1 lemon

* Note: This recipe does not call for pectin. Because you can cook the skins of the plum in the jam, this provides enough pectin to allow the jam to set. You know, in case you were wondering.

Throw the plums and lemon juice into a large soup pot. Cook over medium-high heat for 10 minutes, mashing and stirring regularly.

Add the sugar and honey, cook down for another 10 minutes or so or until the jam has set (use the old plate-in-the-freezer test to check).

Ladle into 4 clean half pint jars and process in a boiling water bath for 10 minutes.

Enjoy on some honey wheat toast, or your favorite breakfast bread!