Don’t just skip over this post because it’s homemade jam, & canning is hard or whatever. Seriously, until you have had homemade plum jam, you have not lived! Growing up we had a plum tree in our yard & my mom would make plum jam every year until we cut the tree down. I loved it then, & I forgot how good it was until now. One of my husband’s classmates brought us some plums from his tree & so I made some jam. My kids are already scarfing it down. They can’t get enough PB&J sandwiches or toast with jam.

 

Plums have this sweet yet tangy flavor to them that really pops on your taste buds. So even though I saw this huge bag of plums that my husband brought home, & wondered, “What in the heck am I going to do with all these before they go bad?” I am so glad I decided to make them into jam. Now all I need is fresh bread out of the oven to spread my jam on! Yum!

 

 

 
 

Plum Jam

Ingredients

INCREASE processing time:

  • 5 minutes for 1001 to 3,000 ft
  • 10 minutes for 3001 to 6,000 ft
  • 15 minutes for 6001 to 8,000 ft
  • 20 minutes for 8001 to 10,000 ft

Jam

  • 2 2/3 - 3 cups plums, peeled, pitted, & pureed
  • 2 Tbsp lime juice
  • 2 cups sugar
  • 2 (0.4oz) packets Ball Classic Pectin

Instructions

  1. PREPARE & measure ingredients for recipe. Prepare water-bath canner, jars & lids according to manufacturer's instructions.
  2. COMBINE prepared fruit with lime juice in a large saucepan. (I actually pureed my fruit with the lime juice.) Gradually stir in two packet of fruit pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
  3. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  4. LADLE hot jam into hot jars, one at a time, leaving ¼ inch headspace. Wipe rims. Center lids on jars. Apply bands & adjust to fingertip tight.
  5. PLACE filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
  6. PROCESS jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid & let jars stand for 5 minutes.
  7. REMOVE jars & cool. Check lids for seal after 24 hours. Lid should not flex up & down when center is pressed. Clean & store jars according to manufacturer's instructions.
  8. *To enjoy now: LADLE hot jam into hot jars. Cool to room temperature, about 30 minutes. REFRIGERATE jam or serve immediately. Refrigerate for up to 3 weeks.

Recipe Notes

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Recipe slightly adapted from Ball