Prep Time::30 mins
Cook Time::30 mins
Additional Time:: 12 hrs
Total Time:: 13 hrs
Servings::96
Yield::6 ( ½-pint) jars
Ingredients
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4 ½ cups pitted, chopped plums
½ cup water
7 ½ cups white sugar, or to taste
½ teaspoon butter (Optional)
1 (1.75 ounce) package powdered fruit pectin
Directions
Gather the ingredients.
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Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
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Combine plums and water in a large pot over medium-high heat; bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in sugar, then add butter to reduce foaming if needed.
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Increase the heat to high and stir constantly until mixture comes to a full, rolling boil. Quickly stir in pectin and return to a full boil. Boil, stirring constantly, for 1 minute. Remove from the heat; skim off and discard any foam.
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Pack jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
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Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
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Cook’s Note
If the plums are very ripe, I add less sugar, about 6 or 6 ½ cups.
Store opened jars in the refrigerator for up to 3 weeks.