SPICED PLUM TEA RECIPES

Steps:

• Preheat oven to 350 degrees F. Generously coat a 9-by-5-inch nonstick loaf pan with cooking spray.
• Whisk whole-wheat and oat flours, granulated sugar, baking powder, cardamom, ginger, allspice and salt in a medium bowl.
• Whisk eggs, milk, oil (or butter) and vanilla in a large bowl until well combined. Add plums and almonds and stir to combine. Add the dry ingredients in four additions, mixing lightly to combine after each addition. Scrape into the prepared pan. Sprinkle with turbinado sugar.
• Bake the loaf until golden brown and a wooden skewer inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in the pan for 10 minutes. Run a knife around the edges, then turn the loaf out onto a wire rack and place on its side. Let cool for 1 hour before cutting.

Steps:

• Place the plums, pineapple, apple juice, orange juice concentrate, and lemon juice into a large pot over medium-low heat, cover, and cook until the plums are soft, 15 to 20 minutes. Mash the plums and pineapple with a potato masher until thoroughly broken up, but leave small chunks of fruit in the mixture. With the fruit mixture at a slow simmer, stir in the cloves, allspice, pectin, and butter (to reduce foaming). Raise heat to high and bring the mixture to a full, rolling boil for 1 minute, stirring constantly. Mix in the sugar, stirring constantly, and cook for 1 more minute at a full, rolling boil. Remove from heat, stir in red food coloring until even in color, and skim off any foam.
• Sterilize 12-ounce canning jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.