2 1/2 lbs. firm, slightly underripe plums
1/2 cup water
1 1/2 tbsp. lemon juice
3 1/2 cups granulated sugar
1 (3oz.) package fruit pectin
Glass Jam Jars*
Pit plums and chop into fine bits to measure approximately 4 cups. Place chopped fruit in a large, stainless-steel or other nonreactive (non-aluminum) saucepan with 1/2 cup water and stir in sugar and lemon juice. Let the mixture stand for 1 hour or so.
Sterilize canning jars and their lids by boiling them for 5 minutes. Leave jars and lids in the hot water until ready to use.
Add pectin to plum mixture, and over medium heat, bring the mixture slowly to a boil, stirring often. Cook rapidly, stirring often, for about 15 minutes. Begin to test for the jell point by scooping up a spoonful of the simmering mixture and, holding the spoon horizontally, slowly rotating it. Allow the liquid to fall off the spoon back into the pot, watching the drops along the lower edge of the spoon. When the mixture has jelled properly, it will coat the spoon and fall from its side in a single sheet without dripping. Alternatively, insert a candy thermometer in the mixture; when it reads 220 degrees, the jam is ready.
Remove mixture from heat. Skim off and discard any surface foam. Ladle the jam into hot jars, filling to within 1/4" of the rims. Wipe clean with a damp cloth and cover with lids; store in the refrigerator for up to 6 months.
Makes: 2 pints jam.
*Note: Use either 4 half-pint jars, or 2 pint size jars for jam.
Date: September 4, 2002