Shiro Plum And Basil Jam

1. 1

   ["If you want to preserve this, set up your waterbath canner and get the water boiling. Have your jars/bands/lids at the ready to sterilize: I used 2 half-pint jars and 1 quarter-pint.

2. 2

   In a heavy-bottomed pot, put the chopped plums and sugar. Stir gently to combine and place the pot over medium-high heat. When all the sugar has melted, turn the heat to high, and add the basil sprig.", "Bring to a boil, stirring frequently. After 10 minutes, taste it. Do you like the degree of infused basil-flavor? If so, remove the basil. If not, keep the basil in for a bit longer.

3. 3

   Using a candy thermometer, Thermapen or the like, start checking the temp: this jam will hover around 220 when it's ready. Ultimately, you'll probably cook this for about 20 minutes.", "This is optional but I did it because I like chunks of fruit in my jam: after 15 minutes, remove the fruit chunks that remain using a slotted spoon. Set them aside in a small, non-reactive bowl. Boil the syrup for a few minutes, and then add the fruit back in for 1-2 minutes, stirring gently.", "Carefully fill your jars, bubble them and wipe the rims. Apply the lids and bands and process in your waterbath for 12-15 minutes. Remove and let cool."]

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