Fee-Fi-Fo-Plum: How to make plum jam

This slideshow requires JavaScript.

Photos by: Shira (Jr. Mentor) and Trailblazer Jammer Crew

By Gretchen Mackie, Fifth Grader

Ingredients:

• 8 pounds of firm plums , cut into pieces, pits/seeds discarded
• 2 tablespoons lemon juice
• 1 cup water
• 14 cups sugar
• 2 (3 ounce) package   pectin

Serving size: About 35 jars

1. Place the plums, water, and lemon juice in a large , non-aluminum stockpot. Stirring often, bring to a boil over medium high heat. Cover, Reduce heat to low, then simmer ten minutes, Stirring occasionally, Until the fruit is soft.
2. Stir in the sugar. Return heat to high and bring back to a rolling boil while stirring constantly.  Add the pectin and return the pot to a boil while stirring. Continue to stir and boil for two more minutes, Then remove from heat. Let rest for one minute, the skim off any foam.
3. Pour even amounts into sterilized jars, leaving 1/8-inch space at the top. Wipe rims and and seal with sterilized lids. Process in boiling water for five minutes. Remove , let cool , and label jars.  Store plum jam in a cool dry place.

I really hope you like this delicious recipe; I know I did!

Advertisement