Plums jam is straightforward to make; all you wish to have is recent, ripe plums, sugar and just a little of lemon juice. From begin to end, you’re going to have plum jam in not up to an hour.
Plums are a various lot; they vary in colour from inexperienced to yellow to purple to red to blue to black they usually vary in taste from bitter to very candy. Select your favourite for a plum jam you’re going to love.
Eu plums ripen in early summer time; they’re quite small and tart. Jap plums ripen from mid- to late-summer and they’re massive, juicy, and candy.
To make jam, make a selection plums that experience a wealthy, deep colour and pores and skin this is company however now not taut. Simply ripe plums are best possible for jam making—the peel will come off simply; overripe plums might be sticky and can simply break up and would possibly not make as tasty jam.
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Plum Jam
Yield 4 half-pints
Elements
- 3 kilos plums, pitted and quartered (you’ll use this recipe for different stone fruit as effectively—peaches, nectarines, apricots)
- 3 cups of sugar
- 1 tablespoon recent lemon juice
Directions
- Rinse plums and take away pits. Finely chop or power plums via a meals chopper.
- Position plums in a heavy-bottomed, 4-quart pot, stir in sugar and lemon juice and let stand for quarter-hour.
- Carry the pot to a boil over prime warmth—about 10 mins–mashing the fruit with a potato masher. Stir every so often to ensure the fruit does now not stick with the ground. Bubbles will upward push to the highest of the combination. You’ll see chunks of fruit within the combination. Skim foam off best and raise and discard skins with a fork if desired. Prepare dinner on till the appearing combination thickens and clings to a spoon, falling off in clumps, every other 10 mins or so.
- Within the period in-between, scald half-pint jars in a big pot with a fitted rack. Soak lids in a pan of scorching water to melt the rubber seal. Elevate jars out of scorching water one after the other, draining water.
- Ladle scorching jam into scorching jars the use of a wide-mouth funnel or switch the jam to a heat-proof pitcher and pout into jars. Depart ½ inch headspace. Slide nonmetallic spatula between jam and jar to unlock trapped air bubbles.
- Wipe rims and threads of jar with a blank, damp fabric. Take away lid from scorching water and position on jar. Screw each and every band down frivolously and firmly till resistance is met. Position jars rack and decrease into boiling-water canner till they’re coated by way of about 1 inch of water.
- Put lid on canner. Carry water to a boil. Procedure ½ pints 10 mins at a gradual however secure boil. (Get started retaining time after water involves rolling boil.)
- Flip off warmth and take away canner lid. Let canner cool 5 mins then take away jars and set them upright on a dry towel or rack. Don’t retighten bands. Let jars cool 12 to 24 hours.
- After jars have cooled, take a look at lids for a excellent vacuum seal: urgent the middle of each and every lid. If middle is pulled down and does now not flex take away the band. If the lid does now not flex and can not elevate it off, the seal is about. Wipe lid and jar with a blank, damp fabric. Label each and every jar. Retailer jam in a fab, dry, darkish position.
Notes
The jam will stay for approximately a 12 months. You’ll be able to additionally use this recipe to make jam from different stone culmination as well–peaches, nectarines, apricots, cherries.
