Plum Jam

Title:
Plum Jam

Yield:
4 Servings

Categories:
Jelly




Ingredients:





 2 1/2 lb Firm, ripe plums


 3 1/2 c  Granulated sugar






 Rinse plums and remove pits. Finely chop to make 4 cups. Place plums in 4


 quart pot; stir in sugar until well blended. Let stand one hour.


 


 Wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer


 directs.


 


 Bring plum mixture to boil over medium heat, stirring frequently. Continue


 cooking, uncovered and stirring occasionally, until thickened, about 20


 minutes.


 


 Ladle hot jam into one hot jar at a time, leaving 1/4-inch head space. Wipe


 jar rim with a clean, damp cloth. Attach lid. Fill and close remaining


 jars. Process in boiling water bath for 10 minutes at sea level altitude.


 Adjust accordingly for any difference in altitude.


 


 Makes 4 half pint jars.


 


 Source: Sunset's Canning, Freezing and Drying Typos by Dorothy Flatman 1995