Red Plum Jam

I'm getting pretty good at this.

The jars look a bit cloudy because they went through a water-bath canner with our (very) hard water. No problem-once they cool, simply wipe the jars clean with vinegar.

The recipe made 11 1/2 pint jars. This particular recipe uses pectin-I might have a go at a traditional one before the season is over. This is another from Sure-Jell.


DISCLAIMER:
If you've never canned before, or only made freezer jam, please take some time to learn proper technique for canning. Check the website for your local extension office, or pick up a Ball Blue Book (that's where I learned). prior to the 1980's, books did not mention a water bath for jams and jellies. Today, you really must put them in a canner for ten minutes. This isn't an optional step and I take no responsibility for your stupidity should you chose to ignore this direction. Because I know people (bein' people) will be determined to do things their own sweet way, I'm only listing the recipe-not the technique...Because I want you to read-up on proper canning methods. Botulism is no party, and I won't be a party to it.

You Will Need:

4 lbs. plums (totalling 6 cups cooked plums (measure after cooking and before adding pectin)
1 box pectin
8 cups sugar

Chop the plums finely. Cook in a pot with 1/2 cup water bringing to a boil over high heat. Cover, reduce heat and simmer five minutes. Measure again to be sure you have six cups fruit and juice. Add pectin stirring over high heat until it comes to a rolling boil. Stir in sugar quickly and return to full rolling boil. Cook one minute longer. Remove from heat, pack into hot, sterilised jars, remove air bubles with a spatula, wipe tops and sides clean, seal fingertip-tight and process in a canner for ten minutes. This is an overview-you must follow an established canning procedure. Read-up first, it makes the whole thing easier. And buy a jar-lifter, it is money well spent.

Let stand, undisturbed for 24 hours. Check for seals (lids should not ping back when pressed) and store. Use opened jars within three weeks.