Plums and apricots side by side in the food market show off a beautiful color combination and they taste even better married into a thick rich jam. The plum skins impart deep colors and flavors.
12 black plums
3 cups sugar
1/2 cup water
1 tablespoon balsamic vinegar
A pinch of salt
Makes approximately two pints or four 1/2 pint jars
Rinse apricots and plums well. Slice apricots in half and cut plum slices, discarding the stones.
Toss the fruit and sugar together.
In the meantime bring water to a boil in a large saucepan. Add the fruit and bring back to a rolling boil.
Reduce to a bubbling simmer and cook until the mixture is thick, mashing the fruit to a pulp. (Use a potato masher)
Test doneness allowing some hot mixture to cool on a metal spoon, it should be thick, not runny (optional- strain mixture through a colander before jarring).
Pour into sterilized glass jars and seal.
For proper canning instructions refer to www. nchfp.uga.edu/ .
Note: We boiled the jars for 12 minutes.