Aaron and Jen modified a recipe from allrecipes.com to produce a wonderfully balanced batch of plum jam. It’s not too sweet and not too tart, not too runny or stiff.
9 cups plums, peeled, pitted, and chopped
1 cup water
10 cups white sugar
1 tsp butter (optional)
2 1.75 oz packages powdered fruit pectin
1. Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then quickly mix in the pectin. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
3. Turn the jars upside down on the counter top for 10 to 15 minutes, then turn upright. As the jars cool you should hear a “ping” when each jar seals. Check the cooled jars to make sure they are sealed by pressing on the center of the lids. If the center is not fully depressed the jar is not sealed and should be stored in the refrigerator and eaten soon.
Yield: 6.5 pints