Archive | 7:47 pm

Plum Jam

1 Sep

This year has been a wonderful year for the plums!  My tree has more on it than I’ve ever seen before. They are big and beautiful!  I had to make jam.

plums and  jam collage

This plum comes from my mother’s house, and it’s got a great tasting flesh, but, sadly, the skin is tough and bitter.  All the jam recipes I’ve ever seen say to use the skin, so I had to make some adjustments.  Pit about three pounds of plums and put them in a pan with 1/2 cup of water.

plums

Simmer until they are very soft and the skins nearly free of flesh.

plums collage ew

Then run the plums through the colander until you have 4 1/2 cups of the plum sauce.  From this point, it’s following the directions for any jam.

plum squish collage ew

plum sauce

Put the fruit in a large pan and add measure out 7 1/2 cups of sugar.

sugar and sure-gel

This is also the time to get your flats, rings and jars ready by sterilizing them and keeping them hot.

jars flats collage

Add the pectin and cook over a medium high heat until it comes to a full rolling boil.  More than any other kind of jam, this one wants to stick and scorch, so it is important to stir it constantly.sure jel collage w

When it gets to the full roiling boil, add the sugar all at once and return to the full rolling boil, still stirring constantly.

stirring sugar collage w

Skim off any foam.

skimming foam

Fill your jars and wipe the rims clean.

fill jar collage w

Process them in a hot water bath for five minutes.

plum jam

Enjoy some of the best jam you’ll ever have.  I make no claims how this process will work with other varieties of plums.

Sharing with Mandarin Orange Monday,  Monday Mellow Yellows, and Farmgirl Friday.