Plum Jam Recipe

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Preserves
Plum Jam
Kathy's Pickled Onions
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Freezing Fresh Blackberries
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Plum Jam

Contributed by: Melinda

I use cherry plums for this, but any plums will work.

3 1/2 - 4 lbs plums
1 1/2 cups water (or more if needed)
2 5/8 - 3 cups sugar

Cut flesh of plums from pits over a heavy saucepan
Add sugar and water and heat slowly to dissolve sugar
Bring to a boil and cook at a low boil until reduced and thickened, reducing the temperature as needed (about 45 minutes)
Remove from heat and pour into sterilized jars filling to 1/4 inch from top
Place lids on but don't tighten - they will seal as they cool
Tighten lids the next day and store - discard or use immediately any that don't seal - sealed jars will keep about 1 year

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