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.
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.
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.
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.