Wild Plum Jam

August 26, 2019 at 8:27 pm Leave a comment

jam

Jam making isn’t hard, but to keep the jars shelf-stable, you’ll need to process them in a hot-water bath. There’s lots on the web about canning and jar sterilization, so please be sure to do your research before you dive in.

6 cups plums, chopped and pitted
1/2 cup water
1 tablespoon lemon juice
3 cups granulated sugar
1 (3-ounce) package fruit pectin

Cook the plums and water in a large pot over medium heat until it comes to a boil
stir in the sugar and bring the mixture to a full, rolling boil
add pectin and lemon juice and return to full boil for 1 minute, stirring constantly
turn off the heat

Ladle the jam into the sterilized jars, leaving 1/4-inch head room at the top
wipe the rims and threads of the jars clean and seal with lids and bands (be sure not to over tighten the bands)
lower the sealed jars into the boiling-water bath
process the filled jars in boiling water for 10 minutes
remove jars, tighten the bands a little bit (be careful, they are hot)
now listen for the distinctive and satisfying pop the lids make when the vacuum forms in the jars

Label with flavor and date before you store in your pantry

Entry filed under: General Info, Tips, & DIYs, Uncategorized. Tags: , , .

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