- 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.