Plum Jam

stanley plum

Stanley Plums have to be one of the most beautiful fruits around.  That blue color. Stunners!

These guys are normally for prunes. I am not much of a prune eater myself so in a effort for a plan B I broke out the canning pot.

This a super easy and very delicious plum jam recipe that uses sugar rather than pectin to create the "gel" for the jam.

Plum Jam

3 pounds plums (I used stanley plums but any plum is fine)
2 tablespoons lemon juice
2 cups sugar

Prepare you canning pot. Clean jars and gather canning supplies.

Wash fruit and cut into quarters.  In a bowl place plums, lemon juice and sugar. Stir and sit to the side for an hour.

Place mixture in a pot and bring to a boil.  Stir constantly as jam starts to thicken. You'll need to stir at a boil for about 8 minutes to get the correct texture.

Add jam to warm half pint (or smaller) jars to 1/4 inch headspace. Remove air bubbles and wipe rim of jars clean.  Place two piece lids on jars. Process for 10 minutes from the time the canning pot water boils.  When you remove jars for the water allow them to sit for 24 hours. Check seal on lids and store for up to 1 year.