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Canned Plum Jam
Recipe Summary
Yield: Makes four 1/2-pint jars
Ingredients
Ingredient Checklist
3 pounds plums (or other stone fruit such as peaches, nectarines, or apricots), pitted and quartered
3 cups organic sugar
1 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
Cook's Notes
You can also prepare this recipe using other stone fruits, such as peaches, nectarines, or apricots.
Gallery
Canned Plum Jam
Recipe Summary
Yield: Makes four 1/2-pint jars
Gallery
Canned Plum Jam
Canned Plum Jam
Canned Plum Jam
Recipe Summary
Yield: Makes four 1/2-pint jars
Recipe Summary
Yield: Makes four 1/2-pint jars
Yield: Makes four 1/2-pint jars
Makes four 1/2-pint jars
Ingredients
Ingredients
- 3 pounds plums (or other stone fruit such as peaches, nectarines, or apricots), pitted and quartered
- 3 cups organic sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon coarse salt
Directions
Prepare jars as described in General Rules.
Combine plums, sugar, lemonjuice, and salt in a stockpot overhigh heat. Bring to a boil,mashing with a potato masher.Skim scum off top.
Boil, skimming and stirring frequently,until bubbles slow, youcan see chunks of fruit showingthrough top, and mixtureclings to a spoon, falling offin languid clumps, 10 to 12 minutes.Pick up and discard skinswith a fork, if desired.
Lift jars out of hot water oneat a time, draining water. (See General Rules for how-to’s.) Ladlehot jam into hot jars using awide-mouth funnel, leaving1/2-inch headspace. Slide a nonmetallicspatula or chopstickbetween jam and jar to releasetrapped air bubbles.
Wipe rim and threads of jarwith a clean, damp cloth. Removelid from hot water. Placelid on jar. Screw band downevenly and firmly, just until resistanceis met. Place in cannerand lower into water.
Put lid on canner. Bring waterto a boil. Start keeping time afterwater comes to a rolling boil.Process 1/2 pints 10 minutes at agentle but steady boil.
Turn off heat and remove cannerlid. Let canner cool 5 minutes,then remove jars and set themupright on a dry towel or rack.Do not retighten bands. Let jarscool 12 to 24 hours.
After jars have cooled, checklids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jarsurface with a clean, damp clothto remove food particles andresidue. Label. Store jars in acool, dry, dark place.
Cook's Notes
You can also prepare this recipe using other stone fruits, such as peaches, nectarines, or apricots.
Cook’s Notes
You can also prepare this recipe using other stone fruits, such as peaches, nectarines, or apricots.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Canned Plum Jam
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Reviews:
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All Reviews for Canned Plum Jam
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
