Plum Jam
Serves: 3
Mckayla Mann
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
Directions:
1
Place the plums and water into a large pot, and bring to a boil
2
Reduce heat to medium-low, cover, and simmer for 5 minutes
3
Stir in the sugar, and add butter to reduce foaming, if needed
4
Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly
5
Return the jam to a full boil, and boil for 1 minute, stirring constantly
6
Remove from heat, and skim off and discard any foam
7
Sterilize the jars and lids in boiling water for at least 5 minutes
8
Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top
9
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles
10
Wipe the rims of the jars with a moist paper towel to remove any food residue
11
Top with lids, and screw on rings
12
Place a rack in the bottom of a large stockpot and fill halfway with water
13
Bring to a boil over high heat, then carefully lower the jars into the pot using a holder
14
Leave a 2 inch space between the jars
15
Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars
16
Bring the water to a full boil, cover the pot, and process for 10 minutes
17
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool
18
Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all)
19
Store in a cool, dark area
20
Refrigerate opened jars for up to 3 weeks