Serves: 5 half pints
- 1/4 cups grated lemon peel
- 1 cup dark rum
- 2½ pounds red or black plums, thinly sliced
- 2½ cups granulated sugar
- Juice of one small lemon
- 1 teaspoon cinnamon
1. Combine grated citron and rum in a small bowl. Cover and set aside to soak while the plums macerate.
2. Toss sliced plums, sugar, lemon juice and cinnamon together in a large, nonreactive bowl. Cover and transfer to refrigerator to macerate at least 6 hours, or overnight.
3. In a large nonreactive pot over medium-high heat, combine plum mixture and softened citron along with rum it was soaking in. Bring to a boil. Lower heat and simmer steadily, stirring often, until fruit has broken apart, liquid has reduced and mixture is glossy, 35-40 minutes.
4. Spoon mixture into sterilized jars and seal. Jam will keep in refrigerator for three months. (To store in the pantry for up to one year, process jars according to the USDA’s “Complete Guide to Home Canning,” available at nchfp.uga.edu.)
Courtesy Sarah Karnasiewicz wsj food and drink