Gateway Jam

A year and a few days ago, I took a class that changed my life.   Or, at least how I spend the weekends in the mid to late summer.  Homemade Jams, at Mississippi Market, taught by Jan Grover.  Mississippi market is easily the best co-op in the twin cities, and Jan's classes are the best use of 23 bucks I can think of.   I wish I'd kept track of how many batches I've made since then, but that class opened a floodgate of ideas and provided me with all the know-how to make any kind of jam, jelly, or preserve imaginable.  And it all started with Plum Jam. 

 So, because the local (WI and MI) stone fruits are just coming into season here, and because Plum Jam is my husband's favorite (and he graciously puts up with the preserving pan taking up 2 stove burners all summer long), I decided to make a batch today.  Along, of course, with Pluot Preserves (which I started, but it requires sitting over night), Preserved Ginger in Syrup, Oktoberfest Beer Mustard, and some granola.