Plum Jam

By davidgoodman

Ingredients

• 21/2 Lbs. Plums, peeled, pitted & halved
• 11/2 Cups Water
• 4 Cups Granulated sugar

Preparation

Step 1

Put the plums and water in a large, noncorossive saucepan. Bring to boil, then reduce the heat and simmer for 25 minutes, stirring occasionally, until the plums are soft. Add the sugar, stirring until it is dissolved. Return to a boil for 25-30 minutes, or until jelling point* is reached. Remove from heat and leave the jam to settle for a few minutes. Ladle the jam into the hot, sterilized jars, then seal.
NOTE:
The jelling point is 220 degrees F. measured with a candy thermometer. Alternatively, a little hot jam may be poured on a cold saucer and cooled for a few minutes. Push the jam with your finger; if it wrinkles, it has reached the jell point.