I am in the lucky position where the farmer’s market comes to our office once a week. This is a great way to get people to eat more fruit and veg (put it right in front of them!) so I bought some pluots* and proceeded to make jam with them!

4 pints of sorted, scrubbed, and chopped pluots – about 3lbs
1/4 cup lemon juice – fresh squeezed or bottled
1/2 cup Water
5 cups white sugar
1 packet pectin
1/2 teaspoon vegetable oil (I use plain olive oil – not the extra virgin stuff)

Put the chopped pluots in the pot with the water, lemon juice, pectin, and sugar. Heat gently while stirring vigorously to ensure the pectin is completely incorporated into the mix.

Once the pectin is fully incorporated, apply medium-high heat while stirring frequently until the mixture comes to a full, rolling boil – a boil that cannot be stirred down. Keep boiling and stirring for at least 1 minute then take off the heat. If there is a lot of foam stir in the 1/2 teaspoon of vegetable oil and allow to rest for 5 minutes.

Once the 5 minutes is up, stir the mixture, jar, lid, ring, and boiling water bath process for 10 minutes, Yield: 8 to 10 jelly jars (1/2 pint).

* pluot: hybrid between a plum and an apricot