Directions: |
Directions:Prepare fruit:
Wash and pit plums. Mash or finely chop fruits with a potato masher, knife, food processor (pulse chop, don't over process). I use my Kitchen-Aid mixer and a grinding attachment. It results in the best texture of all in my opinion.
In an 8 to 10 qt. kettle, combine fruit and sugar; set on high heat. Stirring constantly, bring to a rolling boil that can't be stirred down, boil for exactly 1 minute. Remove from heat and add pectin; stir for 2 to 3 minutes. Skim off foam. Fill jars.
Prepare jars:
Use canning jars with rings and new lids. Use only jars with no nicks or cracks.Run jars through dishwasher or wash in hot, soapy water and rinse well. Immerse jars, rings, and new lids in boiling water at least 10 minutes ( no longer than 30 minutes for lids or their rubber sealing properties may deteriorate). When ready to fill, drain jars on a clean towel. Ladle hot jam into jars, filling to 1/4 inch from rim. Wipe rim clean. Lift lid from hot water and immediately put on jar; screw on rings tightly and flip upside down on clean towel. Cool.
To test seal, press center of lid. If it stays down, the seal is good. If it pops when pressed, there is no seal; keep unsealed jam refrigerated and use ASAP.
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Personal
Notes: |
Personal
Notes: All cooked jams, except low sugar versions, keep well for about a year stored in a cool. dark place.
Works equally well with our Satsuma plums though it makes a slightly less tart, thicker jam.
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This recipe for Santa Rosa Plum Jam is from