Golden Plum Jam2014-09-06
- Skill Level: Moderate
- Yield : 8 cups
I was gifted 10 gallons of golden plums by a friend of mine. She tells me her tree bears fruit every second year and is so prolific she just can’t eat them all. (She doesn’t cook or can.)
I even kept a few pits and will be planting them in the spring, they are currently undergoing stratification in the fridge.
I was worried this would be very sweet, but it was perfect. Everyone loved this jam.
I gave a lot of it away as gifts and wish I had more already!
- 4 1/2 cups plums, pitted and chopped
- 7 1/2 cups sugar
- 1 pouch liquid pectin
- 1/2 cup water
- if using sweet or freestone plums, substitute 1/2 cup fruit with 1/2 cup lemon juice
Have all canning equipment ready to use, sterilize your jars and add lids to hot water.
Add plums, water, and lemon juice to large saucepan.
Bring to a boil and simmer covered for 5 minutes.
Add sugar all at once and stir to dissolve.
Return to boil. Boil hard 1 minute.
Remove from heat and stir in liquid pectin.
Place your hot 1/2 pint jars on a towel and ladle jam to within 1/4 inch from rim. Remove air bubbles and refill to 1/4" from rim if needed.
Use clean damp paper towel to wipe rims of jars.
Place hot lids on jars. Screw on jar rings until just finger tight.
Processing: With rack on bottom of canning pot, place jars in water bath being sure jars are covered by at least 1 or 2 inches of water. (Add hot water if needed.)
Cover pot and bring to full boil. Once water is at full boil, begin timing.
Process for 10 minutes. Remove from heat, remove lid and let cool a few minutes.
Use jar lifter to remove jars (do not tip jars) to a towel on counter, away from drafts. Water on jar tops will evaporate while cooling.
Leave jars undisturbed overnight. In the morning, press down on jar lids to check for a proper seal. Any unsealed jars must be reprocessed.