Sugar Plum Jam Recipe and Canning

Use ripe sweet plums. I used Idaho wild plums that I ripened in the windowsill due to the critters usually taking every last one :)

Peel and pit your plums.

Wash and boil jars and rings. Boil for 10 minutes prior to canning jam.

In a large non-reactive stainless-steel pot on medium high heat, add peeled and pitted plums. Gradually heat to a foamy boil.

Add sugar, cinnamon, nutmeg and pectin powder. Stir until combined. Simmer for about 10 minutes.

Ladle hot jam into hot jars leaving 1/4-inch head space. Remove air bubbles.

Wipe the rims free of any debris that might prevent them from sealing.

Place lids and rings on and fingertip tighten.

Carefully lower the jars into a boiling water bath canner with water covering the jars 1-2 inches. Place lid on the canner. Processing time for pints and half pints at elevations of 0-1,000 ft. is 5 minutes, 1,001-6,000 ft. is 10 minutes and 6,000 ft. and above is 15 minutes. When time is up, turn off heat, remove canner from heat source if possible and safely remove lid from canner. Let jars sit in canner for 5 minutes, then remove and place on a kitchen towel and allow to cool undisturbed for 12-24 hours. Store in a cool dry place for up to a year.

Enjoy!

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