Yields or Serves:
I’ve been a jam making maniac the past couple of months. I’ve made rhubarb jam, peach jam, and berry jam and now I’m onto making plum jam. My plum jam is so easy to make and requires no pectin.
12 Pounds Ripe Plums
5 Cups Sugar
Slice and pit the unpeeled plums. Place into a large-size bowl. Pour the sugar onto the plums and let sit on the counter for 2 hours. Transfer the plums and sugar mixture to a large-size pot. Turn the heat to medium-high and bring to a boil. Do not cover with a lid. Stir occasionally. Boil for 10 minutes and then turn the heat to low. Let simmer for 2 hours. Continue to stir occasionally. Sterilize 8 pint-size jars (with tops and lids). Remove the jam from the heat. Using a wide-mouth funnel transfer the jam in to the sterilized jars. Place the jars into a hot water bath and remove when done. Place onto the counter and listen for the lids to pop. Leave undisturbed for 24 hours. Makes 8 pint-size jars of Plum Jam.