Damson Plum & Gin Jam By love and olive oil
3 pounds damson plums, pitted
3 cups granulated sugar
1/2 cup lemon juice
/4 cup gin
Place pitted plums in the bowl of a food processor; pulse briefly until coarsely chopped (do not purée). You can also chop the plums by hand if you prefer a coarser texture.
In a large nonreactive bowl, gently toss the plums with the sugar.
Cover and let stand at room temperature for at least 4 hours or in the refrigerator overnight. Prepare canner and wash/sterilize 6 half-pint (or equivalent) canning jars.
Keep jars in hot (not boiling) water until ready to use. Place 2 or 3 small plates in the freezer. Transfer the plums to a large nonreactive saucepan and add lemon juice and gin.
Bring to a boil over medium-high heat, then reduce heat to medium and cook, uncovered, for 10 minutes, stirring frequently.
Spoon 1 teaspoon of jam onto a chilled plate to test if the jam is ready (the jam is ready if it wrinkles when nudged gently with a finger). If it isn't yet ready, continue to cook for 1 to 2 minutes, then test again on a clean plate.
Ladle hot jam into jars, leaving 1/4-inch of headspace.
Remove any air bubbles and adjust headspace, if necessary.
Wipe the rims clean and top with lid; screw on ring until finger tight.
Process in a boiling water bath for 10 minutes.
Remove from water and let cool completely, 12 to 24 hours.
Check seals. Any unsealed jars should be refrigerated and used within 1 month.