Fresh, Summery Vegan Plum Basil Jam | VegNews

Ingredients

• 5 pounds red plums, stems removed, pitted, and chopped
• 1 cup water
• ¼ cup fresh lemon juice
• ¼ cup red wine vinegar
• ½ teaspoon freshly ground black pepper
• 1 teaspoon
• vegan butter
• 2 1.75-ounce packages
• Sure Jell pectin
• 6 cups evaporated cane juice
• 20 large basil leaves, chiffonaded
• Jars with lids and rings
• Boiling water bath canner (or a large stock pot with lid) with rack
• Canning tongs
• Wide-mouth funnel