Plumb Jam {Rice Cooker Recipe}

Remember when I made oatmeal in the rice cooker? If not, you can read about it here. The success of that meal, got me thinking about what other things I can make in the rice cooker. I tried cream of wheat, but it requires more stirring, so that it wouldn't burn, and it is just faster to make on the stove top.
I tried beans... that works GREAT and will be the subject  of another post, another time, since I forgot to take pictures! Oops!
This time, I wanted to try jam. We had a bag of plumbs that were about to "turn", and I didn't want them to go to waste. I figured a jam would be perfect!

I made a small batch, but the recipe can easily be doubled.

I left the skins on the plumbs because I wanted the purple color. Next time, I will likely peel the plumbs and be happy with a more golden color, because it was kind of a pain to fish out the little pieces of peel!

Rice Cooker Plumb Jam
(Makes about 1 1/2 cups)
What You Need:
5 plumbs, pitted, peeled, and quartered
1 apple, cored, peeled, and quartered  (I used fuji)
1/4 cup water (or apple or white grape juice)
1 TB lemon juice
2/3 cup sugar

What You  Do:

• Combine all ingredients in the rice cooker. 
• Turn the rice cooker on, and let it do its thing. You can stir after 15 minutes, just to make sure the sugar isn't burning, but it isn't completely necessary.
• Once the rice cooker finishes- mine took 47 minutes- remove the lid and mash the cooked fruit with a potato masher. The jam should be finished now, but if it looks a bit too thin (keeping in mind, it will thicken more as it cools), you can turn the rice cooker back on and cook it down a bit more. Just watch it so it doesn't burn.
• Spoon the jam into a jar (or other container) and let cool. Refrigerate and use within a month.

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