Mrs. G's Italian Plum & Cointreau Jam

Recipe by Mrs Goodall
READY IN: 1hr 30mins
YIELD: 6 cups
UNITS: US

INGREDIENTS

Nutrition
  • 4
    lbs italian plums (do not use soft over ripe plums, it gives the jam a plastic flavor, use firm plums)
  • 34
    cup water
  • 14
    cup lemon juice (fresh or frozen, I like Minute Maid Frozen Lemon Juice)
  • 3 12
    cups sugar (the original recipe called for 4 cups, but I thought it was way too sweet. I wouldn't recommend usin)
  • 12
    cup orange liqueur (I use Cointreau)
  • 1
    tablespoon butter
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DIRECTIONS

  • JELLY:
  • Rinse, drain and pit plums.
  • Cook the plums and water at a fast simmer for 30 minutes, stirring frequently. I use my biggest, shallowest pan that will hold the plums and water and allow for stirring, you want evaporation to take place.
  • The plums will become very soft and begin to fall apart.
  • Press the plums and liquid through a coarse food mill.
  • Combine plums, lemon juice and sugar in a large pan (like a dutch oven) or preserving pan.
  • Add 1 tablespoon of butter, this helps reduce foaming.
  • Stir over medium high heat until sugar is dissolved.
  • Cook jam at a brisk boil (spooning off any foam that arises) until it passes the jelly test, about 10 - 11 minutes.
  • Add liqueur and cook 2 minutes.
  • Remove from heat.
  • CANNING:
  • Wash jars and screw rings.
  • Fill electric fry pan 2/3 full with water and bring to a boil.
  • Put jars in water, upside down along with sealing lids.
  • Jars should heat at least 10 minutes, and sealing lids at least 3 and should be covered by water.
  • Ladle jam into jars filing to 1/4 from very top.
  • Wipe rim with boiling water using a paper towel.
  • Put on sealing lid and screw on ring.
  • Turn jar upside down.
  • Finish all jars.
  • Turn jars right side up.
  • Cover jars with a towel.
  • Jars should seal in 5 - 30 minutes. If jars does NOT seal, use jam, do not store for any length of time.
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