Friday, July 9, 2010

Plum Jam

Plum Jam   This is only my second year working with plums! My family loves them. We have some friends with a plum tree, and have enjoyed their surplus of plums. I don't really love fresh plums, so I was very surprised to find that I really do like plum jam.
   Here is my step by step process to make plum jam. It is best to use firm (not squishy) plums, as it is much easier to remove the pits cleanly. This recipe makes 9 cups of jam.

   3 lb plums (4 1/2 cups fruit)
   7 1/2 cups sugar
   5 teaspoon Fruit Fresh
   1 pkg Certo
   1/2 teaspoon butter (optional)
   jars with lids & rings (all clean and sterile)

Step 1:
   Wash the plums.

Wash plumsStep 2:
   Cut around the plum pit which cuts the plum in half.

Half plum arond pitStep 3:
   Turn plum 90 degrees and cut around the plum pit again. You now have your plum cut into quarters.

Cut again to cut into quartersStep 4:
   Hold the plum by the two halves and twist the plum apart.

Twist halves apart
Here is your half and 2 quarters still attachedStep 5:
   Twist remaining quarters apart.

Twist quarters apartOne quarter still attached to the pitStep 6:
   Use a knife to remove the pits.

Remove pit with knifequarterd plumStep 7:
   Finely chop the plums.

Plums going into the food chopper.Chop plumFinely chopped plumStep 8:
   Place 4 1/2 cups of the chopped plums into a large pan.

Measure 4 1/2 cups of plumsPlace plums in panStep 9:
   Add 1/2 cup of water to the pan of fruit.

Measure 1/2 cup waterAdd water to plumsStep 10:
   Measure exactly 7 1/2 cups sugar, and place in mixing bowl.

Measure exactly 7 1/2 cups sugar into bowlStep 11:
   Add 5 teaspoons of Fruit Fresh to the bowl of sugar.

Add 5 tsp Fruit FreshStep 12:
   Add sugar mixture to pan of plums.

Add sugar mixture to plumsStep 13:
   Stir until mixed well. You can also add 1/2 tsp of butter to help cut down on the foam that usually develops.

Step 14:
   Place new jar lids in a pan of shallow water to boil. Once they reach a boil, turn burner down to low heat, and keep hot until ready to use.

Boil lids in pan of waterStep 15:
   Cook fruit until it reaches a rolling boil. Add 1 package of Certo gel and stir well.

Cook until rolling boilStep 16:
   Remove from heat. Remove foam (if any) from top of jam. Place the foam in a bowl. This foam is still good to eat, so don't throw it out. My kids love eating it warm straight from the bowl!

Remove foam from top of jam with a spoonPlace foam in a bowlStep 17:
   Use a funnel and ladel to fill each sterile jar with jam. I fill mine about 1/4 of an inch from the top of the jar.

Place funnel on jarUse a ladel to fill jarStep 18:
   Using tongs, remove a hot lid from the pan of water and place it on the jar of jam.

Place hot lid on jarStep 19:
   Screw jar ring on tightly.

Screw ring on tightlyStep 20:
   Place finished jar upside down. The hot jam will seal the jar. Leave upside down until sealed. A sealed lid looks as if it has been slightly pushed into the jar.

Place jar upside down to seal lidStep 21:
   Use a Sharpie to write the date and "Plum Jam" on the lid.

Your jam is finished and ready to enjoy!

Visit Kraft Foods if you need other recipes for jam or want a recipe using another Sure-Jell product.

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