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Old Fashioned Plum Jam Recipe

July 18, 2010

Here is the recipe for the decadent plum jam I made at the Old Fashioned Jam class last Saturday.

Now, I am going to assume in this recipe you know how to “make” jam. If not I would highly recommend the Mississippi Co-op’s community education or classes through the U of M extension or here is a great online tutorial   chock full of step my step pics on how to make and can jam.

Ok, ok…enough talking and more jamming!

Plum Jam
2lbs Japanese hybrid plums (Midsummer big varieties commonly from California)
Seeded but not peeled
3 cups granulated sugar
Yields: 2 pints

1. Use a paring knife to cut plums into small pieces directly into preserving pan. Bring them to a simmer over medium heat, stirring all the while. Cover the preserving pan and allow them to simmer for about 10 min.
2. Move pan to a cold burner and stir in the sugar a little at a time. Return to burner and stir until sugar dissolves. Then turn up to medium-high, stirring until mixture comes to a boil. When mixture coheres start testing it, a drop at a time, on a chilled plate (from the freezer): when it mounds up and the drop doesn’t run when you tip the plate, the jam has gelled and is ready to pour into your previously processed jars and lids.
3. Process your jam for 10 minutes (after the water comes to a rolling boil) in a hot-water bath.

This is a fairly sweet jam. I personally like my plum jam and most jams more “tart”. I may add some lemon juice to this to “tart” it up.


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