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Plum Jam

Source of Recipe

From "Blue Ribbon Canning" by Linda J Amendt


Recipe Introduction

"When she was growing up, Linda's family had a Santa Rosa plum tree that was an abundant producer. The jam made from those plums was her mother's favorite. Linda also likes to make plum jam with beautiful golden-fleshed plums from the farmers' market. This recipe works with just about any variety of plum and makes a lovely sweet and tangy jam. Linda has won multiple blue ribbons and special awards with this jam, including first place in the Sure-Jell Jam Competition at the California State Fair. The judges loved the bright flavor and smooth texture created by peeling the plums."

List of Ingredients

â—¦ 4 ½ cups pitted, peeled, and crushed plums (about 5 pounds plums)
â—¦ 7 ½ cups granulated sugar
â—¦ ½ teaspoon unsalted butter (optional)
â—¦ 1 pouch (3 ounces) liquid pectin


Recipe

In an 8-quart stainless steel stockpot, combine the plums, sugar, and butter, if using. Cook the mixture over medium-low heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring to a full rolling boil, stirring constantly. Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.

Remove the pot from the heat and skim off any foam. Let the jam cool in the pot for 5 minutes, stirring occasionally. Ladle the jam into hot jars, leaving ¼ inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.

Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.

Makes about eight 8-ounce jars