PLUM JAM W/CANNING DIRECTIONS
I've made this plum jam twice and it turns out great. I use fresh Japanese Santa Rosa plums from my yard. I use 8 oz. or half-pint canning jars. FYI, you can reuse jars, but not the lids. It helps to have canning jar tongs and a wide mouthed funnel. This recipe does not need pectin.
Provided by Jacquie
Categories Fruit
Time 1h20m
Yield 6 8 oz jars
Number Of Ingredients 4
Steps:
- Wash and pit plums. Leave skin on.
- Crush plums in food processor, chopper, or blender. There may be some foam. It's okay to have some fruit chunks.
- Stir the plums and sugar together in a deep, large pot and slowly (to reduce foaming) bring it to a boil at 220 degrees and boil for 15 -20 minutes.
- Skim off foam.
- While the plums are boiling, disinfect the canning jars and lids in boiling water. This will also help to soften the gel rim of the lids.
- Fill the jars to 1/4 inch from the top and seal tightly.
- Give the jars a 10-15 minute water bath in boiling water.
- Remove from the water and allow to cool overnight in a draft-free area. Jars should not be touching. You will hear the lids pop as they cool and seal.
- Test the seal in the morning. You should not be able to "pop" it up and down. If any jars do not seal, store in the fridge and use those first! (You can use a new lid and give it another water bath too.).
- Sealed jars should be good for 6 months to a year.
Nutrition Facts : Calories 853.2, Fat 0.5, Sodium 2.1, Carbohydrate 219.9, Fiber 2.6, Sugar 216.2, Protein 1.2
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