Plum Freezer Jam

going to put my notes right up front on this.

*I used the food processor to "roughly chop" the plums. Don't do it. Instead mash them with a fork or potato masher. It helps gel the jam and doesn't make so much juice so the pectin will set.

 Ingredients:

3 cups prepared fruit (buy about 2 lb. fully ripe plums)

¾ cup water, divided

5-1/2 cups sugar, measured into separate bowl

1 box SURE-JELL Fruit Pectin 
Directions:

Rinse clean plastic containers and lids with boiling water. Dry thoroughly. 

Pit and finely chop unpeeled plums. Mix plums and 1/4 cup of the water in small saucepan. Bring to boil.

Reduce heat to low; cover and simmer 5 min. Measure exactly 3 cups prepared plums into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.  

Mix remaining 1/2 cup water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use.  

Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using. Okay one more note, we didn't thaw our jam out this morning, it didn't need it on our fresh toast. Maybe because I messed ours up. Ooops. It is soooo gooood though :)

Fresh Plum and Oatmeal Muffins

the original recipe is from Cooks.com. I have tweaked it. I must say these are good, but dense.

In a blender puree enough plums to make 1 cup; set aside.Cream 1 stick of butter and 1 cup brown sugar. Add 1 egg and pureed plums.

Stir in:
1 tsp. salt
1 tsp. vanilla
1 tsp. cinnamon

Add:

1 1/2 c. old fashion oatmeal
1 c. flour
1 1/2 tsp. baking powder

Stir carefully only until moistened. Spray an unlined muffin pan with cooking spray in bottom of the pan put a pecan half centered between 2 slices of fresh plum *(see note). Fill muffin pans 2/3 full of batter and bake at 350 degrees for 20-25 minutes.

Remove from oven and invert while still hot. Replace any fruit and nut pieces that stay into pan in your muffins. Cool 5 minutes. Sprinkle with granulated sugar. Serve warm or cold. Can be frozen for later use.

*my changes were I chopped some pecans and added into the batter. I also plunked a piece of plum in the middle of the dough once it was in the muffin pan. The first time I put the plums and pecans at the bottom and when I turned the muffins out, they fell out.