Plum Jam WCanning Directions - ripe plums

Method

• Wash and pit plums.
• Leave skin on.
• Crush plums in food processor, chopper, or blender.
• There may be some foam.
• It's okay to have some fruit chunks.
• Stir the plums and sugar together in a deep, large pot and slowly (to reduce foaming) bring it to a boil at 220 degrees and boil for 15 -20 minutes.
• Skim off foam.
• While the plums are boiling, disinfect the canning jars and lids in boiling water.
• This will also help to soften the gel rim of the lids.
• Fill the jars to 1/4 inch from the top and seal tightly.
• Give the jars a 10-15 minute water bath in boiling water.
• Remove from the water and allow to cool overnight in a draft-free area.
• Jars should not be touching.
• You will hear the lids pop as they cool and seal.
• Test the seal in the morning.
• You should not be able to "pop" it up and down.
• If any jars do not seal, store in the fridge and use those first!
• (You can use a new lid and give it another water bath too.
• ).
• Sealed jars should be good for 6 months to a year.