My Dad hasn't met a jam or jelly that he doesn't
Plum Jam Ingredient list
5 cups of cut up plums (de-pitted and skinned)
1 tablespoon lemon juice
1/2 cup water
7 1/2 cups sugar
6 tablespoons classic pectin or 1 3-ounce box of pectin
The plums I used were the dark black kind. They were starting to get smushy (technical term there). I took the skin off all the plums that were still firm. Some of them I was able to just smash with my hands. Make sure to remove any skin and the pits. You can smash with a fork or spoon or a potato masher works well. Here is the start of my mashed plums.
Once you have 5 cups ready, move it to a large enough pot for boiling. You will want to add the lemon juice and water to the plums and stir well. Gradually stir in the pectin. Bring the mixture to a full rolling boil, over high heat, stirring constantly. I used a canister of classic pectin versus the box kind so that I could perserve the pectin better. (see picture below)
I followed the directions for proper canning from Ball. You can find all kinds of tips and recipes on their site.
I put all my jam in half pint jars. I could have made each jar fancy, but I knew my dad would be happy just with the jam alone!
I hope you enjoyed this recipe and that you try canning some jams or jellies this fall. Do you have a favorite recipe or flavor for a homemade jam or jelly? I would love to try something new!