Cathy Dabbs, Henagar, Alabama, sends a Plum Jam Recipe that sounds good – and easy to make.
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Fresh Plum Jam Recipe
4 pounds fresh plums
1/2 cup water
1 box (1.75 ounces) pectin
8 cups sugar
Wash and sterilize jars, and prepare two-piece canning lids per manufacturer’s directions.
Wash plums, remove pits and chop pulp. Place in deep 6-quart kettle; add water and bring to a simmer. Cover and continue to simmer for 5 minutes.
Add pectin and bring to rapid boil, stirring rapidly and constantly. Add sugar and bring to full rolling boil, stirring constantly. Boil for 1 minute.
Remove from heat. Skim off foam and continue to stir then skim after each stirring for 5 minutes, allowing mixture to cool slightly.
Ladle mixture immediately into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims of jars with dampened paper towel; adjust two-piece canning lids. Process for 20 minutes in boiling-water bath canner; adjust for altitude. For a pressure canner, process for 10 minutes at 5 to 6 pounds, depending on dial-gauge or weighted-gauge pressure canner; adjust for altitude. Yields 12 half-pints.
