I'm a freelance writer with a laid back approach to most everything! Happily married to my truest friend, who believes in me even when it doesn't make sense to. View my complete profile
Hate house cleaning? Yeah, we all do! Drop by my cleaning website today and
get your copy of:
The Happy Slob's Guide to
Housecleaning for the EASIEST solution to house cleaning ever! It's fun, practical
AND will help you spend WAY less time cleaning...so you can do all that other stuff you love.
Tuesday, August 22, 2006
Canning/Preserving Recipe: Plum Jam Recipe
Plum Jam Submitted by Christi
Yields: 4 pints
3 pounds firm plums, cut into eighths and seeds discarded 1/2 cup water 1 tablespoon lemon juice 7 1/2 cups sugar 1 (3-ounce) package commercial pectin
In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups. Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed. Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands. Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place.
Posted by HappySlob ::
10:30 AM ::