Easy Peasey – PLUM JAM
My neighbor brought me a ton of plums from her trees – so when you have plums you make plum jam!
This pic is actually from my second batch. I’d already run the jars from the first batch through the dishwasher and pulled them out HOT before pouring the jam in. This round I just filled my pot and jars with water and brought them to a boil before pouring in the jam. Worked perfect. The blob of yellow in the jam is butter, it’s suppose to help with lessoning the foam once the jams starts to boil.
Ladled the jams into the hot jars, screwed the lids on tight and inverted while I cleaned up. Don’t leave them inverted too long – they start to set up pretty quickly.
This is what you need:
4-1/2 cups prepared plums (buy about 2-3 lbs. plums)
1/2 cup water
7-1/2 cups sugar
1 pouch Certo Liquid Pectin
Step 1 – Finely chop & pit (unpeeled) plums finely (I used my food processor); place in large saucepan. Stir in water. Bring to boil, stirring frequently. Simmer on medium-low heat 5 min., stirring frequently.
- NOTE: I didn’t have time to get into the “jam” cooking so once I cooked the plums I put them in mason jars and then in the fridge until I was ready to actually make the jam.
Step 2 – When you’re ready to go for it . . . Measure exactly 4 1/2 cups of prepared plums into large pot. Add sugar & mix well. Bring to full rolling boil over high heat. Cook for 1 minute, stirring constantly. Immediately stir in the liquid pectin, bring back to rolling boil and cook 1 more minute stirring constantly. Then pull from heat and skim off any foam.
Step 3 – Pour immediately into hot sterilized jars, filling to within 1/4 inch of rims. Cover with lids (I turn them upside down for about 15 min.). Let stand at room temperature until set. ENJOY – it is yummy!
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Country Girl 