Perfect Plum Jam Without added pectin
Ingredients
- 2 quarts chopped tart plums (about 4 pounds)
- 6 cups sugar
- 1½ cup water
- ¼ cup lemon juice
Directions
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Sterilize canning jars.
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Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly to, or almost to, the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). Stir constantly to prevent sticking or burning.
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Pour hot jam into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
Recipe courtesy of
National Center for Home Food Preservation, "So Easy to Preserve."Share this recipe
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