Plum Jam

Name: Plum Jam
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 80
Cuisine: Global
Ingredients: 8 half-pint canning jars with lids and rings; 1 liters pitted, chopped plums; 50 grams package powdered fruit pectin; 118 milliliters water; 2 liters white sugar

Plum Jam might be a good recipe to expand your condiment recipe box. One portion of this dish contains around 0g of protein, 0g of fat, and a total of 79 calories. This recipe covers 0% of your daily requirements of vitamins and minerals. This recipe serves 80. From preparation to the plate, this recipe takes around 2 hours and 50 minutes. Head to the store and pick up half-pint canning jars, plums, powdered fruit pectin, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet.

Instructions

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 mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly.

Ingredients you will need

Butter

Pectin

Plum

Sugar

Water

Jam

Equipment you will use

Pot

Remove from heat, and skim off and discard any foam.

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. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

Ingredients you will need

Water

Plum

Jam

Equipment you will use

Paper Towels

Spatula

Knife

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars.

Ingredients you will need

Water

Equipment you will use

Pot

Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

Ingredients you will need

Water

Equipment you will use

Pot

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Equipment you will use

Pot