Jul 25, 2008

Plum Jam

My love for plums dates back as far as I can remember. When I was a young girl I loved plums so much that I begged my mom to buy a plum tree so we could always have plums at home. When we got my tree home and planted it I remember how disappointed I felt when she told me it would take years before plums would actually grow on this small tree.

Now that I am grown my love for the taste of plums is still with me. While vacationing in Tennessee with my family my mom showed me a magnificent jar of plum jam that my Aunt had made her. “Plum Jam, incredible” was just what I thought, why had I never thought of this before. The first thing I did was eat a big spoonful and yes it was as good as I knew it would be. I just had to share this recipe with all of my loyal readers to try.

3 pounds firm plums, cut into eighths, seeds discarded
1/2 cup water
1 tablespoon lemon juice
7-1/2 cups sugar
1 (3-ounce) package commercial pectin

1. Place plums, water, and lemon juice in a large non-aluminum stockpot. Stirring often, bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft. You should end up with about 4-1/2 cups.

2. Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat. Let rest for 1 minute, then skim off any foam.

3. Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top. Wipe rims and seal with sterilized lids. Process in boiling water for 5 minutes. Remove, let cool, and label jars. Store plum jam in a cool, dry place.

Yields: 4 pints

Adapted from About.com Home Cooking

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