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Ingredients
- 3 lbs. slightly overripe plums, pitted and chopped into chunks, do not peel
- 1/2 cup water
- 4 1/2 cups sugar
- 1/2 t. lemon juice
- 1 3-oz. pkg. powdered pectin
- 1 T. butter
Details
Preparation
Step 1
Place a ceramic or porcelain plate in the freezer for use in testing the jam's thickness later.
Sterilize jars according to instructions.
Bring another pot of water to a boil to sterilize lids, tongs and such.
In a large pot, bring chopped plums, water, and lemon juice to a boil over high heat, stirring constantly. Reduce heat to low, cover, and cook approximately 10 minutes until plums have softened.
Add the pectin and stir over high heat, bringing to a rolling boil.
Add the tablespoon of butter.
Add the 4 1/2 cups sugar, stirring in one cup at a time. Depending on how sweet your plums were, you may wish to add slightly more or slightly less sugar. Taste the jam as you add sugar until suits you.
Boil mixture for 1 to 2 minutes.
To test whether the jam has set, remove the plate from the freezer and spoon a small amount of jam onto the plate. Allow to cool for 20 seconds. Run your finger through the jam on the plate. If it stays separated, it is finished. If the jam runs back together, cook for one more minute and repeat the test until jam is set.
Remove set jam from heat.
Remove the jars from the oven one at a time using tongs and ladle the jam into the jars, leaving 3/4 inch at the top. Place lids on jars and screw rings onto each. Be careful to touch jars and lids using your sterilized tongs only. You may screw on the rings with your fingers, but try to touch the jars as little as possible to avoid contamination.
Place sealed jars into pot of boiling water and process for 10 minutes.
Remove from water and place on cooling rack or towel. Allow the jam to set overnight. As the jars cool, you will hear the lids popping as they seal completely. This is normal.
In the morning, test each jar to ensure a proper seal by pushing on the center of each lid. If the lid remains firm, the jar is sealed properly. If the lid pops or gives, the jar did not properly seal and should be refrigerated or frozen. Usually this only happens to one or two jars per batch. Most seal properly.
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