Plum Jam

Lisa Clarice's Note:

This jam recipe is easy and makes really good plum jam. I use pectin because it significantly reduces the boiling time and sugar needed. I prefer using organic red or purple skin plums with organic sugar. This recipes makes six 8oz. jars. Enjoy!

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Yield: 6 8oz. jars

• 4 cups plums , mashed (pitted and chopped, leave skins on, approx. 3 pounds, or 24 plums)
• 1 ½ cups sugar
• ¼ cup lemon juice
• 3 teaspoons pectin

Directions:

1. Pit, chop, and mash plums.
2. Place in large pan over medium heat.
3. Add 1/4 cup lemon juice to pan.
4. Cook to a full boil. Reduce heat and cook 30 minutes.
5. In separate bowl, add sugar and pectin and mix together.
6. Add sugar/pectin mixture to pan. Stir.
7. Bring to boil and cook for another 5 to 10 minutes.
8. Remove from heat.
9. Fill jars to 1/4" of top. (Makes six 8oz. jars).
10. Wipe rims clean and screw on 2-piece lids.
11. Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

Reviews

[cheesynei]

I also had to use an entire pkg of sure jell, and 2 extra cups of sugar, skipped the lemon juice as mine were tart. BUT it is very nice jam!

[Chef #1406169]

I think the amount of pectin is not right. I made this recipe and it never set. I redid the batch as the pectin sheet says and had to add the entire package. Maybe it should have been 3 Tbs not 3 tps. Could be sweeter. I also had to add sugar in redoing the pectin of 1 1/2 Tbs to each cup and it still was not sweet.

[Derf]

Needed to use up some prune plums, quite good but very tart, I think it will be very good to use in savoury dishes. I used splenda instead of sugar and a wee bit more pectin. Thanks for posting.