Plum Jam

What a day!!! I soooooo need to shower and peel off a few layers of sweat! LOL

It was jam making day!!

Please follow basic canning instructions from the Ball jar site, okay!! I don't want anyone getting sick. 

Bacteria is bad....just sayin.

My recipe as follows:

4 pounds of pitted plums...you can mix and match all the different kinds..washed and coarsely chopped

1 large apple (granny smith if you can find it) - grated

4 cups of sugar

big pinch of salt

a big squirt of lemon or lime juice

1/4 cup of water

Prep all you canning supplies:

My utensils all clean and dry

Pots at the ready, water a simmerin'

lids keeping warm

clean and sterilized jars keeping a toasty 180ºf  in the oven

I don't have enough room to keep them in a pot of hot water on the cook top

Plums washed
My tree is soooooooo full of little bitty plums!

el yummo!!!

chopping time

Put all your ingredients in a heavy duty pot. Bring to a hard boil as quickly as possible. Stir a lot to keep the fruit from sticking to the bottom. As you see pink foam develop, skim it off and toss it.

Boil on a pretty high heat until it reaches about 220ºf or 30-35 minutes

Ladle  into jars and process according to the canning site (about 10 minutes at a full boil)

Let cool. 

Label and store. 

Any with lids that didn't seal,  put in the fridge and eat. 

You can even share with a neighbor!!

Yes, some are upside down. I learned that somewhere........does it help?  I don't know, it's just an odd little habit. Trust me, after they boil for awhile, you don't mess with em too much and you just set them down however. LOL

***update***

I had one jar that wasn't full enough to process and I ate a little bit this morning on toast...... yyyuuummmmmmmm

Gelled nicely

Pardon me while I chew......