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Plum Jam W/Canning Directions
At a Glance
- Prep
- 15 minutes
- Cook
- 20 minutes
- Total
- 1 hr 20 min
- Yield
- 6.00 oz jars
Categories
- Preserves
Cuisine
- Continental / American
Cooking Method
- Simmer
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Plum Jam W/Canning Directions brings together 6 cups ripe plums, crushed, 6 cups sugar, 1/4 cup lemon juice in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 6 servings.
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Ingredients
- 6 cups ripe plums, crushed
- 6 cups sugar
- 1/4 cup lemon juice
- 1 teaspoon cinnamon
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Instructions
Wash and pit plums. Leave skin on.
Crush plums in food processor, chopper, or blender. There may be some foam. It's okay to have some fruit chunks.
Stir the plums and sugar together in a deep, large pot and slowly (to reduce foaming) bring it to a boil at 220 degrees and boil for 15 -20 minutes.
Skim off foam.
While the plums are boiling, disinfect the canning jars and lids in boiling water. This will also help to soften the gel rim of the lids.
Fill the jars to 1/4 inch from the top and seal tightly.
Give the jars a 10-15 minute water bath in boiling water.
Remove from the water and allow to cool overnight in a draft-free area. Jars should not be touching. You will hear the lids pop as they cool and seal.
Test the seal in the morning. You should not be able to "pop" it up and down. If any jars do not seal, store in the fridge and use those first! (You can use a new lid and give it another water bath too.).
Sealed jars should be good for 6 months to a year.
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