You can make plum jam with just the basics — plums, lemon juice, water, and sugar — but the cinnamon and almond extract in this recipe make for a subtly complex spread.
|3||lb. fresh plums (preferably Italian prune plums), washed, dried, pitted, and quartered|
|¼||cup lemon juice (bottled is fine)|
|¼||tsp. ground cinnamon|
|⅛||tsp. almond extract|
This content is from the Culinate Kitchen collection.
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