It’s beginning to be that time of year where everyone starts getting out the canning equipment. I haven’t quite yet, but I am however enjoying this jam that I made last summer. I’m relatively new to canning. I didn’t grow up in a house where canning was an annual tradition. I love the idea of it, so I decided to hit up friends for tips and of course youtube videos for tutorials and taught myself. After the first successful batch I fell in LOVE with the idea of canning. In fact, I wanted to can just about anything I could get my hands on! I’m really excited that this year our garden is flourishing so I hope to can many more things this season. Stay tuned. I’ll keep you posted.
- 6 c. plums, pitted and chopped
- 3/4 c. water
- 7 c. sugar
- 1 tbsp lemon juice
- 1 (1 3/4 oz) package dry pectin
- Prep your plums by washing them well to remove any debris or dirt. Cut in half to easily remove the pit.
- Combine plums, water, lemon juice, and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Be careful of any splatters, it will be very hot - and the sugary mixture will burn you easily.
- Boil hard 1 minute, stirring constantly. Pour hot liquid into hot jars, leaving 1/4" head space. Adjust caps. Process 10 minutes in boiling water bath.
- [My 2 Cents]
- This recipe has A LOT of sugar. Since making it last fall, I've changed my ways and have tried to eliminate refined sugars in my diet. I plan to re-visit plum jam and provide a no/low sugar recipe for you sometime in the future. Watch for that!