Plum Jam



2 pints



2-1/2 lb. firm, ripe plums
3-1/2 cup 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.

Author's Comments

Adjust accordingly for any difference in altitude.

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