Farmer's Markets seem to be all about local and fresh. I happen to have a plum tree in my back yard....can't get much more local or fresh than that! I have been having a blast making all sorts of plum jam, and add in a little local honey, and you have one sweet, sweet jam.
2 cups chopped pitted plum
1 cup sugar
1 cup honey
Makes two pint jars
Wash plums and remove pits. Mine were so ripe that I was able to peel the skin off and just squish the pit out of the center of the plum. The skin is what adds the rich purple color to plum jams, as well as some extra tartness. If you plums are more firm, leave the skin on and roughly chop them after you remove the pits. Add plums, honey and sugar into pot and bring to a roiling boil. Let boil for a full 1 minute then remove from heat. Skim off foam, and fill sterilized jars leaving about 1 inch of head room. Run butter knife around the inside of the jar to release any trapped air bubbles. Wipe rim, add lid and secure with ring. If using a water bath, process for 15 minutes, or in using a pressure canner process for 10 minutes at 10 psi.
Because of the lack of pectin and the addition of honey, this is a very runny jam. It is perfect for peanut butter and jelly sandwiches, or as a sweet topping for some vanilla ice cream! Hubby's favorite jams are ones that I have switched out some sugar for some honey.