Easy, simple, way of keeping that sweet plum flavor all year long.  The plums here at the California property are some of the best plums I have ever had.  The fruit here just seems to have so much flavor and juice it is really hard to describe how good they are without just tasting them.  This year has been an unbelievable year, it seems like the trees are just constantly putting out more and more fruit.  Great problem to have right?  Well this recipe is really straight forward and no thrills on this one.  There is a great website 

National Center for Home Food Preservation

 that can tell you anything you want to know about canning especially if your a first timer.  On this recipe there is no reason to add any other flavors to it.

4 cups of plums peeled and diced

7 cups of sugar

1 lemon juiced

1 packages of pectin liquid or powder

Place fruit, sugar, and lemon juice into a large soup pot.  Bring to a boil and then turn down to a simmer.  Stir in the pectin with a hand blender to puree everything smooth; let it cook for another 3 minutes.  Turn off the heat and fill your sterilized jars.  Follow the steps from the National Center for home food preservation or simply fill jars and seal with lids.  Place jars in a water bath, completely covered with water and simmer for 5 minutes.  Place jars out onto a flat surface to allow the jars to set.  Don't move them for 12 hours.  You should hear the lids pop and then you know you have a proper seal.  Makes roughly 12 small jars of jam.  I used this jam for my jelly roll recipe.

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