This recipe works with just about any variety of plum and makes a lovely sweet and tangy jam.
MAKES ABOUT EIGHT 8-OUNCE JARS
INGREDIENTS
- 4 1/2 cups pitted, peeled, and crushed plums (about 5 pounds plums)
- 7 1/2 cups granulated sugar
- 1/2 teaspoon unsalted butter (optional)
- 1 pouch (3 ounces) liquid pectin
INSTRUCTIONS
- In an 8-quart stainless steel stockpot, combine the plums, sugar, and butter, if using. Cook the mixture over medium-low heat, stirring constantly, until the sugar is completely dissolved. Increase the heat to medium-high and bring to a full rolling boil, stirring constantly.
- Stir in the pectin. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly.
- Remove the pot from the heat and skim off any foam. Let the jam cool in the pot for 5 minutes, stirring occasionally.
- Ladle the jam into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
- Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to 1 year.
