Wash plums, cut them in half, and remove the seed. Add the plums, 1 teaspoon of cinnamon, 2 tablespoons of honey, lemon juice, and dried raisins to a bowl and toss. Wash apples and remove the core. Cut the apples (with skin) into 1/2 dice and add to the plums.
4 LB Plums, 2 tbsp Honey, 3/4 cup raisins, 1 tbsp fresh lemon juice, 1 tsp cinnamon, ground, 2 each Apple Golden Delicious
Cook the plums
Add plum mixture to Dutch oven and bring to a quick boil over medium heat, reduce heat to a simmer and slowly cook the plums uncovered for approximately 60 to 70 minutes. During the cooking process, continue to stir the plums frequently. This helps to remove moisture and thickens the marmalade. Once the cooking process is complete, work in batches and ladle the hot plums into a robot cup and blend until smooth. Place pureed plums back in the Dutch oven and bring to a short boil.
Preserving the plums
Ladle the hot marmalade into a hot sterilized jar, leaving at least a 1/2 inch space at the top of the jar. With a clean towel wipe the rim clean. Place rubber ring onto the rim of the jars and top with lid. Close the jars by means of spring clamps.
Place jars in a large pot that comes to at least 3 inches above the tops of your jars. Cover the jars with at least 1-1/2″ of fresh tap water. Place pot on the stove, cover with lid, and turn the heat to “HIGH”. When the water reaches a full rolling boil, begin timing. Process your jars for at least 10 minutes in a rolling water bath. Once the time is up, remove the jars from the boiling water. Place on a towel, spacing them well to allow air to circulate and let them cool completely. To test the seal, grab onto the jar holding onto just the lid and lift the jar just a bit. If it holds, it’s good. Enjoy