I helped myself to a bunch of plums from a local plum tree… yes I had permission! They were incredibly sweet but the texture was pretty awful so I decided to make some plum jam. I didn’t really follow a recipe but instead just went for it.
I love the color from the skin!
Local plum jam. I made 14 cups of jam, way more than I expected!
- 12 cups plums, deseeded and quartered
- apple juice, 1/4 cup
- raw turbinado sugar, 4 cups
- jars and lids
- Place prepared plums in a large pot, or two, and bring them to a boil with the apple juice and the raw turbinado sugar. (Most jams call for at least 3/4 cup of sugar for each cup of fruit, but as I said mine plums were sweet.)
- Once boiled turn down heat and let it simmer for awhile.
- Meanwhile boil a bunch of mason jars and remove to cool on a dish towel. Then let the lids sit in the boiling water until time to seal each jar.
- Continue to scoop foam off top of jam as it cooks.
- After a quick bit of online research I read that if you put a small amount of jam in the freezer and it becomes thick just after cooling it’s done. So this is how I determined my jam was ready to be jarred. Fill each jar up to the top with jam and then take the lids out of the boiling water and seal each jar. Let them cool upside down to seal.