going to put my notes right up front on this.
*I used the food processor to "roughly chop" the plums. Don't do it. Instead mash them with a fork or potato masher. It helps gel the jam and doesn't make so much juice so the pectin will set.
Ingredients:
3 cups prepared fruit (buy about 2 lb. fully ripe plums)
¾ cup water, divided
5-1/2 cups sugar, measured into separate bowl
1 box SURE-JELL Fruit Pectin
Rinse clean
plastic containers and lids with boiling water. Dry thoroughly.
Pit and
finely chop unpeeled plums. Mix plums and 1/4 cup of the water in small
saucepan. Bring to boil.
Reduce heat to low; cover and simmer 5 min. Measure
exactly 3 cups prepared plums into large bowl. Stir in sugar. Let stand 10
min., stirring occasionally.
Mix remaining
1/2 cup water and pectin in small saucepan. Bring to boil on high heat,
stirring constantly. Boil and stir 1 min. Add to fruit mixture; stir 3 min. or
until sugar is dissolved and no longer grainy. (A few sugar crystals may
remain.)
Fill all
containers immediately to within 1/2 inch of tops. Wipe off top edges of
containers; immediately cover with lids. Let stand at room temperature 24
hours. Jam is now ready to use.
Store in refrigerator up to 3 weeks or freeze extra
containers up to 1 year. Thaw in refrigerator before using. Okay one more note, we didn't thaw our jam out this morning, it didn't need it on our fresh toast. Maybe because I messed ours up. Ooops. It is soooo gooood though :)
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