BEACH PLUM JAM RECIPE RECIPES

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BEACH PLUM JAM RECIPE - YANKEE MAGAZINE



Beach Plum Jam Recipe - Yankee Magazine image

We let the natural pectin in the fruit do the work in this beach plum jam recipe. You'll get a slightly looser jam but brighter plum flavor.

Number Of Ingredients 3

PLUM JAM RECIPE | ALLRECIPES



Plum Jam Recipe | Allrecipes image

Traditional and delicious homemade jam.

Provided by DelightfulDines

Categories     Side Dish    Sauces and Condiments    Canning and Preserving Recipes    Jams and Jellies Recipes

Total Time 2 hours 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 half-pint jars

Number Of Ingredients 6

4?½ cups pitted, chopped plums
½ cup water
7?½ cups white sugar
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings

Steps:

  • Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Nutrition Facts : Calories 48.2 calories, CarbohydrateContent 12.4 g, FiberContent 0.1 g, SodiumContent 0.1 mg, SugarContent 12.3 g

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