Plum Jam Recipe - A
- Reviews 2
Ready In: 40 mins
Yields: 4 pints
Ingredients
- 3 lbs firm plums, cut into eighths, seeds discarded
- 1⁄2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon butter (to keep foam down)
- 7 1⁄2 cups sugar
- 1 (3 ounce) package commercial pectin
Directions
- Place plums, water, lemon juice, and butter in a large non-aluminum stockpot.
- Stirring often, bring to a boil over medium-high heat.
- Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft.
- You should end up with about 4-1/2 cups.
- Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring.
- Add pectin and return to a boil while stirring.
- Continue to stir and boil for 1 minute, then remove from heat.
- Let rest for 1 minute, then skim off any foam.
- Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top.
- Wipe rims and seal with sterilized lids.
- Process in boiling water for 5 minutes. Remove, let cool, and label jars.
- Store plum jam in a cool, dry place.
- FOR SUGAR FREE VERSION: follow directions on No Sugar Added Pectin box.
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