ITALIAN PLUM JAM - HALF RECIPE
Italian plum jam is my favorite. Sometime I have too many plums to eat out of hand, but not enough to make a whole batch of jam. This recipe uses about 18-20 plums and a half package, dry low sugar pectin. Do not use overly ripe plums.
Provided by Kathy228
Categories Plums
Time 35m
Yield 4-5 half pints
Number Of Ingredients 5
Steps:
- Pit the plums and chop in a food processor. Measure 4-cups.
- In a pan combine the 4-cups chopped plums, lemon juice and water.
- Stir-in the dry pectin.
- Bring to a boil and boil for one minute.
- Add the sugar.
- Bring back to a boil and boil hard for a full minute.
- Ladle into sterilized jars. Adjust caps.
- Water bath process 8-minutes.
- Yield: 4-5 half pints and a taster for the fridge.
Nutrition Facts : Calories 525, Fat 0.8, SaturatedFat 0.1, Sodium 0.3, Carbohydrate 134.4, Fiber 4.2, Sugar 129.5, Protein 2.1
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