Plum Basil Jam

1. In a large pot over medium-high heat, add plums, water, lemon juice, vinegar, pepper, margarine, and pectin and stir to combine. Bring to a boil for 2 minutes. Stir in evaporated cane juice and return to boil for 1 minute. Stir in basil and remove from heat.
2. Ladle preserves into sterilized jars, allowing 1/2-inch of space below top. Wipe off any excess jam from top of jar with a clean towel, seat lid on top, and tighten rings.
3. Using canning tongs, place sealed jars onto rack in canning pot-bath, making sure that jars are covered by at least 2 inches of water. Boil for 10 minutes, then carefully remove each jar and place it in a safe place to cool overnight.
4. Once cool, check to make sure lids are sealed by pressing top of center of lid. If it makes a popping sound, then it is not sealed. Once lids are sealed, loosen rings and dry off any excess moisture. Replace rings and apply a label or tie on a gift tag.

Chef’s Tip: New to canning? Check out this easy guide to canning preserves.