Plum Jam

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Plum Jam

Recipe Information
Source: John Driscoll Serves/Makes:3 1/2 pints Ingredients 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 Preparation 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. Comments 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.

Recipe Information

Source:: John Driscoll

Serves/Makes:3 1/2 pints

Ingredients

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

Preparation

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.

Comments

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.