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Plum Jam Recipe

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June 2, 2013 / English / By
Becky Hayes

Home canning and preserving are enjoying a worldwide renaissance due partly to concerns about chemical additives, preservatives and the high sugar content of prepared foods, but that's not the only reason. As the world becomes more complicated and less personal, there is comfort and satisfaction to be found in producing food with your own hands.

In addition, advances in technology and general culinary knowledge means that putting by fruit for jams no longer requires a small crowd of women and children to spend all day toiling in a hot and messy kitchen. You can make a winter's worth of freshly made plum jam in less than an hour and for a fraction of what it would cost to purchase the mass-produced version.

Quick and Simple Plum Jam

4 lbs plums
1/2 cup water
1 1/2 tablespoons lemon juice
8 cups sugar
3 ounces commercial pectin
Large pot
Non-aluminum pot with lid
Kitchen timer
10 half-pint jars
Jar tongs
10 lids
10 rings
Dish towels

Wash your plums thoroughly. Cut them into eighths and toss the seeds away.

Place the plums into a large pot that is not made of aluminum. The plums and lemon juice are acidic enough to react to aluminum, so use a stainless steel pot or enamel-coated Dutch oven. Add the water and lemon juice to the plum slices and bring them to a boil over high heat. Stir them constantly so that they don't stick to the pan.

Reduce the heat to low and cover the pot. Let the plums cook for about 10 minutes until they are soft. Stir them a few times while they cook to keep them from sticking.

Add the sugar and return the heat to its highest setting. Bring the plums to a full, rolling boil, stirring as you do so.

Sprinkle in the pectin and bring the mixture back to a rolling boil. Set your timer for 1 minute and let the plums and pectin boil for exactly that long, stirring them for the entire time.

Take the pot off the heat and let it cool for a minute. Foam will have risen to the top. Skim it off and discard it in the sink.

Sterilize your canning jars, lids and rings by immersing them into hot water that comes to at least 1 inch above the tops of the jars. Bring the hot water to a boil for at least 10 minutes.

Pluck the jars, lids and rings out with canning tongs and set them on a clean, folded dish towel on the counter or table. Do not set them directly on the surface of the counter or table because the sudden difference in temperature could crack them.

Divide the jam into the jars, leaving at least 1/4 inch between the top of the jam and the rim of the jars.

Wipe the rims of the jars with a clean linen dish towel and attach the lids and rings.

Place the jam-filled jars into the water you used to sterilize the empty ones and bring it to a boil. Let the jam boil for at least 10 minutes and then remove the jars with the canning tongs. Set them back onto the folded dish towel, not directly onto the counter or table.

When the jars have cooled completely, store them in a cool, dry place.

Fresh jam in ribbon-tied jars with pretty labels makes an excellent gift for any occasion. Quality jam jars can be found here.

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