Plum jam is easy to make, tastes delicious, and fills your pantry shelf with pretty colored mason jars. Few things are needed to make jam, just a heavy-bottomed pan, a wooden spoon, a scale, and a measuring cup.
Plum Jam Recipe 1
6 lbs. plums washed
6 cups white sugar
Juice of 1 lemon
Method: Slice open the washed plums and remove the pits. Place plums, sugar and lemon juice into a heavy saucepan and bring to a boil over medium heat. After the mixture comes to a full rolling boil, skim off the scum from the top and continue boiling for ten minutes. Test with a teaspoon of the boiling liquid on a cold saucer. After waiting one minute, and the liquid gels and wrinkles when touched, the jam is ready to put in jars. Cook for another 10 minutes if the jam has not yet reached the gel stage. Retest the jam for the gel stage. Strain off the plum peels if desired.
Fill sterilized pint-sized canning jars to within half an inch of the top; cap and process for 10 minutes in a hot water bath if desired. Store your jars of plum jam in the refrigerator if you choose not to process them in a hot water bath.
Plum Jam Recipe II
3 lbs. ripe plums
1 1/2 to 2 cups of water
3 lbs. white sugar
Method: Wash and pit your ripe plums and place them into a heavy saucepan with the water. Cook the plums over low heat until they are soft. Pour the sugar into the plums and cook over medium heat, stirring constantly until the sugar is completely dissolved. Bring to a rapid boil for 10 minutes or until jam reaches setting point on testing.
Turn off the heat and let the jam sit for five minutes.
Fill hot sterilized mason jars with your jam to within a half inch of the top. Seal with sterilized canning lids and process in a hot water bath immediately.
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