Plum Jam

Recipe from Simple Canning on Pinterest.
I used delicious Santa Rosa plums thanks to my good friend and neighbor, Brenda Nelson.
The jam is heavenly.😊

Ingredients

Ingredients:

  • 6 ½ cups Plums peeled & chopped
  • 4 ½ cups Sugar
  • 1 package Sure Jel Brand Powdered Pectin low-sugar or 6 Tablespoons low/no sugar pectin

Instructions

Instructions:

  • Start by preparing jars and getting water in the canner heating.
    You want the canner hot, but not boiling, when the jars are ready to be processed.

  • Wash, pit, and chop plums.  Measure 6.5 cups into a large sauce pan.

  • Measure out sugar into a bowl. Mix pectin with 1/2 cup of the sugar. (to prevent clumping)

  • Combine the 1/2 cup sugar/pectin mixture into plums heat to boiling, stirring frequently.  

  • Add the remainder of the sugar, stir and return to a boil.

  • Boil hard for 1 minute. Stirring constantly
  • Turn off the heat and skim foam if needed.
  • Remove air bubbles, wipe rim clean, and place seal and ring. Place the jar in the warm canner.
    Proceed to fill all jars. Process according to the chart below.  
  • Pour hot jam into hot jar, leaving 1/4” headspace. 

Notes:

Processing with a Water Bath Canner
 
Place the jar in the warm canner. Proceed to fill all jars placing them in the canner.
 
When all the jars are filled, bring the water in the canner to a boil.  When a boil is reached that is when you’ll start your timing.  
Process for the length of time on the chart below.  Adjust for your altitude. 
 
 After your time is over, turn the heat off remove the lid and allow the canner to rest for about 5 minutes. Then bring your jars up out of the water.  Allow them to rest for another 5 minutes.
Then remove the jars and place them a few inches apart on a thick towel to cool completely.  Leave them alone for about 12 hours.  
 
When they are cooled remove the metal bands, check the seals, label the jars and store them away!