|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 0g||1%|
|Total Sugars 26g|
|Vitamin C 2mg||10%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Plum jam is a delicious addition to English muffins, toasted artisan white bread, and croissants or as a nice change from maple syrup on pancakes and waffles. Take advantage of fresh plums in the season to make plum jam and put enough up to have this yummy condiment for several months. You can use any variety of plums or mix them up.
3 pounds plums, peeled and cut into eights, seeds discarded
1/2 cup water
1 tablespoon lemon juice
7 1/2 cups sugar
1 (3-ounce) package pectin
Gather the ingredients.
Place the plums, water and lemon juice in a large nonaluminum stockpot.
Bring to a boil over medium-high heat, stirring often. Cover, reduce the heat to low and simmer about 10 minutes, stirring occasionally, until the fruit is soft. You should end up with about 4 1/2 cups of fruit.
Stir in the sugar. Return the heat to high and bring the mixture back to a rolling boil while constantly stirring.
Add the pectin and return the mixture to a boil while stirring. Continue to stir and boil for 1 minute, then remove from the heat.
Let the mixture rest for 1 minute, then skim off any foam.
Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top.
Wipe the rims and seal with sterilized lids.
Process in boiling water for 5 minutes.
Remove, let cool, then label the jars.
Store plum jam in a cool, dry place.
High-Altitude Processing Times
- For altitudes from 1,001 to 6,000 feet, process the jars in the boiling water bath for 20 minutes.
- For altitudes above 6,000 feet, process for 20 minutes. For altitudes above 6,000 feet, process the jars for 25 minutes.