Plum Jam5 kg plums, rinsed
1 kg white sugar
jars with lids

 

Cut plums in half, pit them and place in a large mixing bowl.
Drizzle well with the sugar.
Using a large spoon, stir plumss with sugar until all are coated.
If your plums are overripe or already very sweet, you may reduce sugar.
You can add more sugar to taste while its cooking.
Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved.
Transfer plums/sugar mixture in to a large cooking pot.
Place it on the stove uncovered and bring to a boil, stirring occasionally.
Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center.
If it stops boiling after you stir it, continue boiling until everything is uniformly bubbling, then simmer for 10 minutes and turn off the heat.
Let the pot stand uncovered until it is just warm to the touch or reaches room temp.
As soon as it cools, repeat step cooking.
You will bring it to a boil a total of 4 times, stirring to prevent scorching the bottom.
This is why it takes 2 days to make.
The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot.
Transfer your boiling hot preserves to the jars using a glass measuring cup and a funnel.
Screw lids on tightly and flip the jar upside down on a towel to cool.
Flip them right side up when they are completely cool.

This helps to seal the lids.

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