Italian Plum Jam - Half Recipe

Italian plum jam is my favorite. Sometime I have too many plums to eat out of hand, but not enough to make a whole batch of jam. This recipe uses about 18-20 plums and a half package, dry low sugar pectin. Do not use overly ripe plums.

• Ready In: 35 mins
• Yields: 4-5 half pints

Ingredients

• 18  plums, approx
• 1 1⁄2 tablespoons lemon juice, bottled
• 1⁄4 cup water
• 3  tablespoons  dry low-sugar pectin
• 2  cups sugar

Directions

1. Pit the plums and chop in a food processor. Measure 4-cups.
2. In a pan combine the 4-cups chopped plums, lemon juice and water.
3. Stir-in the dry pectin.
4. Bring to a boil and boil for one minute.
5. Add the sugar.
6. Bring back to a boil and boil hard for a full minute.
7. Ladle into sterilized jars. Adjust caps.
8. Water bath process 8-minutes.
9. Yield: 4-5 half pints and a taster for the fridge.