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Sweet Plum Spread

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PREP TIME
30 min
COOKING TIME
30 min
TOTAL TIME
780 min
SERVINGS
96 servings
U.S.
Sweet Plum Spread
Ingredients
  • 4 1/2 cups pitted, chopped plums
  • 1/2 cup water
  • 7 1/2 cups white sugar
  • 1/2 teaspoon butter
  • 1 (1.75 ounce) package powdered fruit pectin
Instructions
1
Gather all the necessary ingredients and supplies, making sure to inspect them for any damage. Check 6 half-pint jars for cracks and rust on the rings, and discard any that are not in good condition. Then, submerge them in simmering water until the jam is prepared.
2
Clean and prepare the new, unused lids and rings by washing them in warm soapy water. This will ensure they are free from any dirt or debris.
3
Combine the plums and water in a large pot, placing it over medium-high heat. Bring the mixture to a boil, then reduce the heat to medium-low and cover it. Let it simmer for 5 minutes, stirring occasionally.
4
Add the sugar to the pot and stir it in. If there is excessive foaming, you can add a small amount of butter to reduce it.
5
Increase the heat to high and stir constantly until the mixture reaches a full, rolling boil. Then, quickly add the pectin and return to a full boil.
6
Continue boiling the mixture, stirring constantly, for 1 minute. Remove it from the heat and skim off any foam that may have formed.
7
Fill the hot, sterilized jars with the jam mixture, leaving about 1/8 inch of space at the top. Use a clean knife or thin spatula to remove any air bubbles that may have formed.
8
Wipe the rims of the jars with a moist paper towel to remove any residue. Then, place the lids on top and screw them on tightly.
9
Place a rack in the bottom of a large stockpot and fill it halfway with water. Bring the water to a boil, then carefully lower the jars into it using a holder, making sure they are 2 inches apart.
10
Pour more boiling water over the jars, making sure they are covered by at least 1 inch of water. Bring the mixture to a rolling boil, cover it, and process for 10 minutes.
11
Remove the jars from the stockpot and let them rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Check the seals by pressing the center of each lid with your finger; if it doesn't move up or down, the seal is good.
12
Remove the rings from the jars and store them in a cool, dark area.