Print Friendly Recipe
- John Driscoll
Serves/Makes:3 1/2 pints
- 2-1/2 pounds plums, pitted and halved
- 1-1/2 cups (350 ml) water
- 4 cups (950 ml) granulated sugar
- sterilized canning jars and sealing lids
- Put the plums and water in a large, noncorosive saucepan.
- Bring to boil, then reduce the heat and simmer for 25 minutes, stirring occasionally, until the plums are soft.
- Add the sugar, stirring until it is dissolved.
- Return to a boil for 25-30 minutes, or until jelling point* is reached.
- Remove from heat and leave the jam to settle for a few minutes.
- Ladle the jam into the hot, sterilized jars, then seal.
- The jelling point is 220 degrees F. measured with a candy thermometer. Alternatively, a little hot jam may be poured on a cold saucer and cooled for a few minutes. Push the jam with your finger; if it wrinkles, it has reached the jell point.
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.