Plum Jam

by Kathleen Morrison

Servings: 2 pints

INGREDIENTS

2-1/2 lb. firm, ripe plums
3-1/2 cups granulated sugar

INSTRUCTIONS

Rinse plums and remove pits. Finely chop to make 4 cups. Place plums in 4 quart pot; stir in sugar until well blended. Let stand one hour. Wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Bring plum mixture to boil over medium heat; stirring frequently. Continue cooking uncovered and stirring occasionally, until thickened, about 20 minutes. Ladle hot jam into one hot jar at a time; leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in boiling water bath for 10 minutes at sea level altitude.

CHEF COMMENTS

Adjust accordingly for any difference in altitude.

Tagged: jelliesjams, plumjam add tags

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