It’s that time of year again~
Time to dust off the canner and
get busy in the kitchen making jams, jellies, pickles and so much more.
This year I was fortunate enough to get my hands on some plums,
courtesy of my neighbor lady, Jodi.
Jodi suggested that I make jam with her
hand-picked, from her backyard plum tree,
still warm from the sun, plums.
So following her instructions, that’s exactly what I did..
coarsely chopped plums
- Combine plums, sugar and water in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
- Remove jars from canner with tongs. Leave on counter undisturbed for 24 hours