Plum Jam With Prestige

We’re always looking for ways to bring something new to the table, hence combining plums and Grand Marnier. This plum jam does Paris proud!

Plum Jam With Prestige Ingredients:

red-dot 2 cups plums skinned* and pitted and chopped

red-dot ½ C brown sugar

red-dot ½ C white sugar

red-dot 2T lime or lemon juice

red-dot 1T Grand Marnier

red-dot 20-30 orange seeds tied in cheese cloth to act as pectin


red-dot Dried sweetened cranberries


*With a knife cut a small X on the bottom of each plum, just penetrating through the skin. Dip in boiling water for 10 seconds until the skin starts to peel. Remove and skin. (This little trick also works well for peeling tomatoes.)

Wash plums and remove the pits. Cut plums into halves or quarters, depending on the size of the fruit and how smooth or textured you like it. Add sugar and lemon juice. Add Grand Marnier and cranberries (if desired). Add orange seeds in cheese cloth. Cook over medium/high heat to a rolling boil. Stir often enough to keep jam from sticking to the bottom when it begins to thicken.

To test if the jam is ready, leave a flat plate in the freezer for 4 minutes. Remove and place a small amount of jam on the plate. Return to the freezer for 2-3 minutes. Remove and run your finger through the jam. If the jam remains separated, then it’s ready for the next step: Enjoy or store……refrigerate, freeze, or can according to canning directions.