Basic Plum Jam Recipe
2 lbs. coarsely chopped and pitted ripe plums
3 cups sugar
3/4 cup water
Combine ingredients Bring to slow steady boil, stirring occasionally
until sugar dissolves.
Cook almost to, jellying point.
As mixture thickens, stir frequently to prevent sticking.
Pour jam immediately into hot, sterile canning jars,
leaving 1/4 inch headspace.
Wipe jar rims and adjust lids.
Process for 5 minutes in boiling water bath.
While the juice is cooking put the sugar in pans in a moderate oven and let heat.
Stand the Jelly glasses or jars in warm water for about 10 minutes.
As soon as the juice is skimmed clear, stir in the hot sugar,and as soon as the sugar is dissolved pour the jelly into the jars that were standing in the warm water.
Place the filled jelly jars in a cool dry place till jelly is well set, then pour a film of melted paraffin over the top and put on the covers.
Spicy Prune & Plum Jam
3 lbs chopped prune plums
1/2 cup water
1/2 cup lemon juice
2 1/2 lbs. sugar
1 packet powdered pectin
1 tsp. cinnamon
1 tsp. allspice
Wash and pit plums; cut in small pieces and crush.
Bring to a boil with water and lemon juice; simmer, covered, about 5 minutes.
Measure 4 1/2 cups prepared plums into large pan. Add sugar and spices and mix thoroughly.
Bring to full rolling boil and boil hard one minute, stirring constantly.
Remove from heat and immediately stir in Fruit Jell Pectin.
Stir and skim for 5 minutes to prevent floating fruit.
Ladle into jars and cover with paraffin .
Makes about 11 medium jars of jam.