Plum jam is significantly easier to make than strawberry jam, and for my money, it's tastier. It's basically plums, pectin, and absolutely massive amounts of sugar.
Ingredients:
- 6 cups of diced plums (pits removed but do not peel them). I used yellow plums.
- 1/2 cup water
- 1 57 gram box of CERTO (the pectin)
- 8 flippin' cups of granulated sugar
Methods:
Wash the plums and cut out the pits. Then roughly chop the plums. They basically dissolve during the cooking process so this can really be a rough chop. Place them in a large pot. Add the box of CERTO and 1/2 cup of water and bring the mixture to a boil, simmer 5 minutes. Add the sugar and bring to a rolling boil for one minute. Remove from the heat and stir for 5 minutes to avoid all the fruit floating to the top of your jars. Pour into warm sterilized jars up to 1/4 inch from the rim. Cover with sterilized lids and rims and wait for the pop that indicates a vacuum seal. Bob's your uncle.
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