Do you have more Empress Plums on hand than you can eat fresh? Make them into plum jam! Plums are wonderful for making jam because they’re high in pectin (no need to peel the plums first!). Plus, ripe, juicy plums, picked at their peak-season freshness, make a jam so amazingly delicious you’ll find yourself bypassing the grape jelly jar and reaching for the plum jam every time you’re looking for a topping for your toast, English muffins, bagels, biscuits…even over ice cream! Ingredients: 2½ lbs. Pittman & Davis Empress Plums, halved with stones removed 2 Tbsp. lemon or orange juice,…
