Plum Jam
Source of Recipe
My own adaptation
Recipe Introduction
Those few weeks at the end of June and beginning of July are busy with picking plums 2-3 times a day. Too many to give away so jammin' is a great way to use up dozens of plums at one time!
List of Ingredients
Tree-Ripened Santa Rosa plums (~20 for 4 cups)
SugarRecipe
PLUM JAM
Wash 20 ripe plums. Dry and split in half into food processor (no pits!!)
Process and measure out 4 cups.
Into 4 quart pot, place processed plums and 2 cups sugar. Stir and let sit to macerate for one hour. Taste. If not sweet enough, you can add up to 1-1/2 more cups of sugar. (Original recipe called for 3-1/2 cups of sugar right off and it was too sweet.)
Bring plum mixture to a boil over medium heat, stirring frequently. Continue cooking, uncovered and stirring occasionally for 45-60 minutes or until thickened. (Less time makes a syrup. Original recipe called for 20 minutes of boiling.)
It begins with a frothy pinkish foam which dissipates as it cooks until it becomes an almost �clear� beautiful shade of burgundy/red.
Pour into processed/sterilized jars, filling to 1/8 inch of rim. Wipe rim clean of any jam with damp paper towel before covering with lid and ring.
Yield: 4 half pints (actually less since I use less sugar)
Notes: Don�t double. Doesn�t work. Can have two pots going at once.
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