Tart Plum Jam Without Pectin
This easy to make jam is perfectly tart just like the fruit and sets up great without the use of added pectin.
Servings: 14 small 4 oz jam jars
Ingredients
- 5 pound plums or 12 cups plums- pits removed skins left on (you will end up with around 4 pounds of fruit)
- 4 cups sugar
- 1/4 cup water
- 1/4 cup lemon juice
Instructions
- Remove pits from the fruit but leave the skins and cut plums into chunks.
- In a large stock pot, add plums, sugar, water and lemon juice.
- Bring mixture to a boil while stirring consistently.
- Reduce heat to a simmer.
- Plums will release their juice and start to disintegrate into liquid as they cook.
- Simmer for roughly 35-40 minutes or until jam is thick and begins popping and bubbling out of the pot.
- You can leave the jam a little chunky or use an immersion blender to make it extra smooth.
- Clean and dry jam jars and add jam with a 1/2 inch gap at the top.
- Place lids on and loosely tighten the rings, don't over tighten or it will prevent a seal from forming.
- Boil water in a water bath canning pot or large stock pot with a basket or prongs that you can easily add and remove the jars.
- Bring water to a boil, then add the jars.
- Boil for 10-12 minutes, higher elevations boil for 12 -14 minutes, lower for 10 minutes.
- Remove from water and let sit on a counter top at room temperature until centers pop in and create a seal.
- Allow a day to check for the proper seal. If they are not sealed, then open, clean lids and re-water bath these again.
- When they have a proper seal, they will be shelf stable for roughly one year.
- Refrigerate after opening and they will last in the refrigerator for one month or longer.
- Enjoy over toast, in cookies, tarts or in savory dishes, turkey sandwiches or whatever you want to use it for.