Prep 20 mins
Cook 10 mins
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.
- Wash and pit plums (any kind, red plums, Italian plums, etc).
- Put through food chopper.
- Add 2 cups sugar to each cup chopped plums.
- Boil 5 minutes.
- Place in jars.
So simple and so good. I used the 1 to 1 ratio â€¦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 Iâ€™m not using pectin because I feel it makes it set better.
It's important to read several reviews prior to making this jam. On my first attempt I used a 1:1 ratio of plums and sugar, but only cooked it 15 minutes. The jam is more of a sauce consistency and tastes great on french toast. I went back to the recipe and read all the reviews. The second attempt was perfect. I used 8 cups of sugar, 6 cups of thinly sliced plums, 2 cups of black currant juice, and cooked it for 30 minutes and made sure it reached 220 degrees before putting it in jars. With those directions it is a 5 star recipe.
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.