Canning Plum Jam

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Plum Jam
with liquid pectin

4 1/2 c. crushed plums
7 1/2 c. sugar
1 pouch liquid pectin

Place crushed plums into a large sauce pan. Add sugar, stirring well. Stirring constantly, place on high heat and bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in pectin. Skim.

Immediately pour hot jam into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner.

Yield: About 8 half-pint jars

Plum Jam
with powdered pectin

6 c. crushes plums
1 pkg. powdered pectin
8 c. sugar

Measure crushed plums into a large sauce pan. Add pectin, stirring well. Stirring constantly, place on high heat and bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.

Immediately pour jam into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner.

Yield: About 9 half-pint jars

Plum Conserve

2 1/2 qts chopped, pitted plums (about 4 1/2 lbs)
3/4 c. thinly sliced orange peel
1 3/4 c. chopped orange pulp (about 2 large oranges)
2 c. seedless raisins
6 c. sugar
2 c. broken pecan or other nuts

Combine plums, orange pulp and peel, raisins, and sugar together in a large sauce pan. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly, about 15 to 20 minutes, almost to the jellying point (8°F above the boiling point of water, or 220°F at sea level). As the mixture thickens, stir frequently to prevent sticking. Add nuts during the last 5 minutes of cooking.

Immediately pour conserve into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner.

Yield: About 10 half-pint jars

Plum Preserves

5 c. pitted, tart plums (about 2 1/2 lbs)
4 c. sugar
1 c. water

Combine all ingredients. Bring slowly to boiling, stirring until sugar dissolves. Boil rapidly over high heat, about 15 minutes, almost to the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). Stir frequently to prevent sticking or burning.

Immediately pour preserves into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner.

Yield: About 5 half-pint jars

 

Recommended
Process Time for Plum Jam, Conserve, or Preserves in a Boiling Water
Canner
Process Time at Altitudes of
Style of Pack Jar Size 0 – 1,000 ft 1,001 – 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15

This document incorporates information from the National Center for Home Food Preservation.

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