Perfect Plum Jam

Without added pectin

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Servings: About 8 half-pint jars

Ingredients

2 quarts chopped tart plums (about 4 pounds)

6 cups sugar

1½ cup water

¼ cup lemon juice

Sterilize canning jars.
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.
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.”