1 small piece cinnamon
2-3 Black pepper corns (freshly ground)
Juice of 1/2 Lemon - Freshly squeezed
It is said the working with pieces is always better for jam than working with fruit crushed in processor.
Heat the mix , bring to boil & keep heating on medium heat for 30 minutes stirring regularly.
To impart a great RED color (and some Tang !), we will treat some Plum skin in lemon juice for ~15 mins + 1 spoon of sugar in a separate pan for 5-10 minutes on medium.
You can add cloves, cinnamon, ginger powder & black pepper to this part of our mix at this stage.
This step is useful as it releases a bright red color from the skin that we peeled earlier & flavors from the spices.
Now we will add this to our main mixture only after passing through a fine mesh strainer.
You can also add butter one you combine moth mixes, it helps to reduce foaming.
This helps sugar mix really well with fruit pectin & prevents any chance of burning.
After 30 mins skim away foam if any - Reduce heat to low, cover, and simmer for another 5 minutes.
Our jam is free from preservatives & powdered pectin.
And as we have added the peel extract+spices it is a bit less firm & more turbid.
But, it has what you want - It is sweet, sour, spicy & Yummmmmmm !!!!!!!!!!
Hope you'll give it a shot & tell me how it worked for you.