Plum Jam

Bec's Note:

Mrs. C. Alfred Bergsten's recipe from the Philathea Cook Book of Elim Baptist Church in Minneapolis, Minnesota from 1945. She noted until the recipe name "Very Good." This is a base recipe- it is always 2 cups sugar for every 1 cup of chopped plums you have.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Yield: 1 jar

• 1 cup chopped plum
• 2 cups sugar

Directions:

1. Wash and pit plums (any kind, red plums, Italian plums, etc).
2. Put through food chopper.
3. Add 2 cups sugar to each cup chopped plums.
4. Boil 5 minutes.
5. Place in jars.

Reviews

[CongoGirl]

This turned out great. As others did, I used a 1:1 ratio of plums to sugar, and it was still VERY sweet (I had very ripe plums). I also added some lemon juice. I boiled for 5 minutes, simmered for about 30, then processed the filled jars in a boiling water bath for 5 minutes.

[MissCatFish]

So simple and so good. I used the 1 to 1 ratio …one cup fruit to one cup sugar and it tasted perfect. My plum were just a little under ripe but I can see if you have very ripe plums you could reduce the sugar even a little more. I did boil at 220 degrees for 20 minutes and did a 15 minute water bath. FYI I like the mixture to reach 220 when I’m not using pectin because I feel it makes it set better.

[VallecitoKim]

I used a 1:1 ratio, a capful of lemon juice and YUM! Set up nicely and is beautiful to look at.