Plum Jam

Recipe View 5 mins Prepare: Gather all your ingredients and equipment. (5 minutes)

Recipe View 15 mins Sterilize Jars: Inspect six half-pint jars for cracks and rust, discarding any defective ones. Immerse jars in simmering water until ready to fill. Wash new lids and rings in warm, soapy water. (15 minutes)

Recipe View 10 mins Combine Plums and Water: In a large, heavy-bottomed pot, combine the chopped plums and water. Bring to a boil over medium-high heat. (10 minutes)

Recipe View 5 mins Simmer Plums: Reduce heat to medium-low, cover, and simmer for 5 minutes, stirring occasionally to prevent sticking.

Recipe View 3 mins Add Sugar and Butter: Stir in the sugar until completely dissolved. Add the butter to help reduce foaming. (3 minutes)

Recipe View 12 mins Reach a Rolling Boil: Increase the heat to high and stir constantly until the mixture reaches a full, rolling boil that cannot be stirred down. (10-15 minutes)

Recipe View 1 mins Add Pectin: Quickly stir in the powdered fruit pectin and return to a full boil, stirring constantly. Boil hard for exactly 1 minute, stirring continuously to prevent scorching. (1 minute)

Recipe View 2 mins Remove Foam: Remove the pot from the heat and skim off any foam that has formed on the surface using a metal spoon. Discard the foam. (2 minutes)

Recipe View 10 mins Fill Jars: Carefully ladle the hot jam into the sterilized jars, leaving 1/8-inch headspace at the top. (10 minutes)

Recipe View 2 mins Remove Air Bubbles: Run a clean knife or thin spatula around the insides of the jars to release any trapped air bubbles. (2 minutes)

Recipe View 5 mins Wipe Rims and Seal: Wipe the rims of the jars clean with a damp paper towel to remove any drips or residue. Place the lids on the jars and screw the rings on tightly, but not too tightly. (5 minutes)

Recipe View 25 mins Process in Boiling Water Bath: Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil. Carefully lower the filled jars into the boiling water using a jar lifter, ensuring they are 2 inches apart. Add more boiling water, if necessary, to cover the jars by at least 1 inch. Bring the water back to a rolling boil, cover the pot, and process for 10 minutes. (25 minutes)

Recipe View 24 hrs Cool and Check Seal: Carefully remove the jars from the stockpot using the jar lifter and place them on a cloth-covered or wooden surface, several inches apart. Let them cool undisturbed for 12 to 24 hours. As the jars cool, you should hear a 'pop' sound as the lids seal. After 24 hours, check the seal by pressing the center of each lid with your finger. If the lid doesn't move up or down, it's sealed. (12-24 hours)

Recipe View 0 mins Store: Remove the rings from the sealed jars (this prevents rust from forming) and store the jam in a cool, dark place. Properly sealed jars can be stored for up to a year.