Plum Jam

Don't just skip over this post because it's homemade jam, & canning is hard or whatever.  Seriously, until you have had homemade plum jam, you have not lived!  Growing up we had a plum tree in our yard & my mom would make plum jam every year until we cut the tree down.  I loved it then, & I forgot how good it was until now.  One of my husband's classmates brought us some plums from his tree & so I made some jam.  My kids are already scarfing it down.  They can't get enough PB&J sandwiches or toast with jam.  

Plums have this sweet yet tangy flavor to them that really pops on your taste buds.  So even though I saw this huge bag of plums that my husband brought home, & wondered, "What in the heck am I going to do with all these before they go bad?"  I am so glad I decided to make them into jam.  Now all I need is fresh bread out of the oven to spread my jam on!  Yum!

Plum Jam

Recipe slightly adapted from Ball by: Amber (Dessert Now, Dinner Later!)

Makes 3 1/2 - 4 half pint jars

• 2 2/3 - 3 cups plums, peeled, pitted, & pureed
• 2 Tbsp lime juice
• 2 cups sugar
• 2 (0.4oz) packets Ball Classic Pectin

1. PREPARE & measure ingredients for recipe. Prepare water-bath canner, jars & lids according to manufacturer's instructions.
2. COMBINE prepared fruit with lime juice in a large saucepan.  (I actually pureed my fruit with the lime juice.)  Gradually stir in two packet of fruit pectin.  Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. ADD entire measure of sugar, stirring to dissolve.  Return mixture to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.
4. LADLE hot jam into hot jars, one at a time, leaving 1/4 inch headspace.  Wipe rims.  Center lids on jars.  Apply bands & adjust to fingertip tight.
5. PLACE filled jars in canner ensuring jars are covered by 1 to 2 inches of water.  Place lid on canner.  Bring water to gentle, steady boil.
6. PROCESS jars for 10 minutes, adjusting for altitude*.  Turn off heat, remove lid & let jars stand for 5 minutes.
7. REMOVE jars & cool.  Check lids for seal after 24 hours.  Lid should not flex up & down when center is pressed.  Clean & store jars according to manufacturer's instructions.

*INCREASE processing time:

• 5 minutes for 1,001 to 3,000 ft
• 10 minutes for 3,001 to 6,000 ft
• 15 minutes for 6,001 to 8,000 ft
• 20 minutes for 8,001 to 10,000 ft

**To enjoy now:

1. LADLE hot jam into hot jars.  Cool to room temperature, about 30 minutes.  
2. REFRIGERATE jam or serve immediately.  Refrigerate for up to 3 weeks.

Don't just skip over this post because it's homemade jam, & canning is hard or whatever.  Seriously, until you have had homemade plum jam, you have not lived!  Growing up we had a plum tree in our yard & my mom would make plum jam every year until we cut the tree down.  I loved it then, & I forgot how good it was until now.  One of my husband's classmates brought us some plums from his tree & so I made some jam.  My kids are already scarfing it down.  They can't get enough PB&J sandwiches or toast with jam.  

Plums have this sweet yet tangy flavor to them that really pops on your taste buds.  So even though I saw this huge bag of plums that my husband brought home, & wondered, "What in the heck am I going to do with all these before they go bad?"  I am so glad I decided to make them into jam.  Now all I need is fresh bread out of the oven to spread my jam on!  Yum!

Plum Jam

Recipe slightly adapted from Ball by: Amber (Dessert Now, Dinner Later!)

Makes 3 1/2 - 4 half pint jars

• 2 2/3 - 3 cups plums, peeled, pitted, & pureed
• 2 Tbsp lime juice
• 2 cups sugar
• 2 (0.4oz) packets Ball Classic Pectin

1. PREPARE & measure ingredients for recipe. Prepare water-bath canner, jars & lids according to manufacturer's instructions.
2. COMBINE prepared fruit with lime juice in a large saucepan.  (I actually pureed my fruit with the lime juice.)  Gradually stir in two packet of fruit pectin.  Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. ADD entire measure of sugar, stirring to dissolve.  Return mixture to a full rolling boil.  Boil hard for 1 minute, stirring constantly.  Remove from heat.  Skim foam if necessary.
4. LADLE hot jam into hot jars, one at a time, leaving 1/4 inch headspace.  Wipe rims.  Center lids on jars.  Apply bands & adjust to fingertip tight.
5. PLACE filled jars in canner ensuring jars are covered by 1 to 2 inches of water.  Place lid on canner.  Bring water to gentle, steady boil.
6. PROCESS jars for 10 minutes, adjusting for altitude*.  Turn off heat, remove lid & let jars stand for 5 minutes.
7. REMOVE jars & cool.  Check lids for seal after 24 hours.  Lid should not flex up & down when center is pressed.  Clean & store jars according to manufacturer's instructions.

*INCREASE processing time:

• 5 minutes for 1,001 to 3,000 ft
• 10 minutes for 3,001 to 6,000 ft
• 15 minutes for 6,001 to 8,000 ft
• 20 minutes for 8,001 to 10,000 ft

**To enjoy now:

1. LADLE hot jam into hot jars.  Cool to room temperature, about 30 minutes.  
2. REFRIGERATE jam or serve immediately.  Refrigerate for up to 3 weeks.