Canned Plum Jam
Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey.
- Yield: Makes four 1/2-pint jars
Source: Whole Living, July/August 2010
- 3 pounds plums (or other stone fruit such as peaches, nectarines, or apricots), pitted and quartered
- 3 cups organic sugar
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon coarse salt
Prepare jars as described in General Rules.
Combine plums, sugar, lemon juice, and salt in a stockpot over high heat. Bring to a boil, mashing with a potato masher. Skim scum off top.
Boil, skimming and stirring frequently, until bubbles slow, you can see chunks of fruit showing through top, and mixture clings to a spoon, falling off in languid clumps, 10 to 12 minutes. Pick up and discard skins with a fork, if desired.
Lift jars out of hot water one at a time, draining water. (See General Rules for how-to's.) Ladle hot jam into hot jars using a wide-mouth funnel, leaving 1/2-inch headspace. Slide a nonmetallic spatula or chopstick between jam and jar to release trapped air bubbles.
Wipe rim and threads of jar with a clean, damp cloth. Remove lid from hot water. Place lid on jar. Screw band down evenly and firmly, just until resistance is met. Place in canner and lower into water.
Put lid on canner. Bring water to a boil. Start keeping time after water comes to a rolling boil. Process 1/2 pints 10 minutes at a gentle but steady boil.
Turn off heat and remove canner lid. Let canner cool 5 minutes, then remove jars and set them upright on a dry towel or rack. Do not retighten bands. Let jars cool 12 to 24 hours.
After jars have cooled, check lids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jar surface with a clean, damp cloth to remove food particles and residue. Label. Store jars in a cool, dry, dark place.