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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 30 |
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From Peggy Trowbridge . Take advantage of fresh plums in season to make delicious plum jam. You can use any variety of plums or mix them. *** You can also make this with Splenda granulated and Ball Fruit Jell (No Sugar Added Pectin). *** Ingredients:
3 lbs firm plums, cut into eighths, seeds discarded |
1/2 cup water |
1 tablespoon lemon juice |
1 teaspoon butter (to keep foam down) |
7 1/2 cups sugar |
1 (3 ounce) package commercial pectin |
Directions:
1. Place plums, water, lemon juice, and butter in a large non-aluminum stockpot.
2. Stirring often, bring to a boil over medium-high heat.
3. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft.
4. You should end up with about 4-1/2 cups.
5. Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring.
6. Add pectin and return to a boil while stirring.
7. Continue to stir and boil for 1 minute, then remove from heat.
8. Let rest for 1 minute, then skim off any foam.
9. Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top.
10. Wipe rims and seal with sterilized lids.
11. Process in boiling water for 5 minutes. Remove, let cool, and label jars.
12. Store plum jam in a cool, dry place.
13. FOR SUGAR FREE VERSION: follow directions on No Sugar Added Pectin box.
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