My Aunt taught me how to make this plum jam recipe and once you have it you’ll never go back to store bought!!
These plums are around in Aug-early Sept. Very hard to find after that.
Ingredients:
5LBS fresh plums, the oblong prune type, some call them Italian plums
6 cups sugar
1 box Sure Gel pectin
2 TBLS lemon juice
2 TSP cinnamon
1 TSP vanilla, I use the paste type
12 eight ounce mason jars with the two piece lids
Directions:
Wash the plums and cut them in half removing the pit. Place the pitted plums in a food processor and puree as shown above. Add all the other ingredients and sir. Simmer very low for 3 hours. Should only have a little foam on top, if more than that reduce the temperature.
While the jam is cooking boil the jars and the piece of the lid with the rubber edge. This part of the lid will make the seal. Boil for for 20 mins. Once you are ready to fill the jars, remove them from the hot water and drain for just a minute. Fill immediately with hot jam leaving about a 1/4 inch from the top as pictured below and cover with the lid screwing them closed.
As they cool you will hear the lids popping making the vacuum seal. Tighten lids as they cool. If you press your finger on the center of the lid and it doesn’t give they have made a vacuum seal and can be stored in a pantry for a year. If the lid gives, then they would have to be stored refrigerated. Refrigerate once you open to use it.