These photos show rendering cleaned, sorted plums into juice to be used below!
Makes 5 pints
6 cups prepared plums (washed, sorted – then hand-pitted after being cooked in ½ cup of water for 15 minutes and being allowed to cool)
2 tablespoons lemon juice
1 package Fruit Pectin
6 cups sugar
½ tsp butter (to reduce foaming)
- Prepare boiling water canner, jars and lids.
- Measure plums, lemon juice and butter into large stock pot, gradually stir in fruit pectin while stirring and heating over fairly high heat.
- Bring mixture to a full boil that cannot be stirred down – this takes some time!
- Add entire measure of sugar, stirring to dissolve. Return to a FULL ROLLING BOIL, and boil hard 1 minute, stirring constantly. Try not to whip air into your jam as that will cause foaming – stir gently and slowly with a long-handled wooden spoon (preferably).
- Remove from heat. Skim foam if necessary (shouldn’t be!).
- Ladle into hot, sterilized jars using your funnel and large ladle, with ½ inch headspace.
- Place your hot (but not boiling!!) seals ONE at a TIME (to keep them hot and sticky) on cleaned jar rims and hand-tighten rings over them to seal. Then place sealed jars in almost-simmering canner as you seal them, using your jar lifter.
- Process in boiling water canner at full rolling boil for 20 minutes. Turn down your heat once it hits the full boil and crack the lid of your canner slightly to allow steam to escape without making a horrendous mess on your stovetop.
- Don’t try this on a flat-top electric stove or you will ruin your stove!
- Wash your hands before touching anything – wash all your utensils, jars and bands in hot soapy water before they ever touch your food.
- The lemon juice will raise the pH level to hopefully kill any bacteria; heating the jam to a full rolling boil before placing in jars, and the processing time of 20 minutes all do the same thing. You can’t be too safe!
- If you like your jam really sweet, you can add more sugar to this recipe (up to 2 more cups).