Plum Jam
Print recipe| Serves | 8 c ups |
| Inspiration | Liquid Certo Cooked Jams |
Ingredients
- 2 Litre (quart) basket sweet freestone purple plums (finely chopped to make 4 cups prepared fruit)
- 1/2 cup water
- 1/2 cup lemon juice
- 7 1/2 Cups granulated sugar
- 1 Pouch Certo Liquid Pectin
Directions
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Wash plums.  | |
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Pit, do not peel 2 litres (quarts) of ripe plums. Finely chop or pulse in a food processor.  | |
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Put the prepared fruit in a large saucepan. Add 1/2 cup of water. Bring to a boil and simmer, covered for 5 minutes.  | |
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Removed the cooked fruit mixture to a large pot (the fruit will double during cooking). Add the sugar and lemon juice. Bring to a boil over high heat. Boil hard for 1 minute.  | |
| Remove from the heat. Stir in the Certo Liquid Pectin. Stir and skim (any foam that might have formed) for 7 minutes, to prevent floating fruit. | |
| Meanwhile, fill clean canning jars with boiling water. Put the lids in simmering water to activate the rubber. Fill a boiling water bath canner 2/3 full with water and bring to a boil. | |
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Empty the water out of the jars and then ladle in the hot jam. Use a clean cloth to wipe the rim. Remove a lid from the simmering water and place on top. Screw the lid rings on tightly. Place into the boiling water bath canner, cover and process for 5 minutes.  | |
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Remove from the canner and place on a heat proof trivet. Allow to stay undisturbed for 12 hours. The lids will begin to snap as the jam cools. Then write the date on the lid and store in a cool place.  | |