Tart and bursting with summer plum flavors, this jam makes my heart sing!
Scant 2 to 2 1/4 cups sugar
2 Tbs freshly squeezed lemon juice
Cut plums in half and remove pits. Further cut plum halves in half and place in a large bowl. Add the sugar and lemon juice and mix well. Set aside for about an hour, stirring once.
Place a small plate in the freezer (for testing if jam is ready later).
Pour the plums into a large non-reactive pot over medium-high heat and bring to a simmer. Reduce heat to a medium-low/medium heat and simmer for about an hour or until the mixture becomes dark and thickened.
When jam appears thickened, remove the plate from the freezer and place a small dollop of jam in the center. Return the plate to the freezer for about 2 minutes then remove again. Touch the edge of the jam with your finger, it should wrinkle up a bit and feel thick. If it's still runny, then it isn't done yet and you should continue simmering for another 5 - 10 minutes. Repeat test until jam is thickened.
Pour jam into clean containers and allow to cool on the counter. Cover and refrigerate for up to 4 weeks.
This recipe made about 3 cups of jam.
Liv Life Note: I am not an expert on canning as my one attempt did not turn out well. Follow the directions of a proven canning site for proper canning procedures.
