Tart Plum Jam Without Pectin

Step 1

Remove pits from the fruit but leave the skins and cut plums into chunks.

Step 2

In a large stock pot, add plums, sugar, water and lemon juice.

Step 3

Bring mixture to a boil while stirring consistently.

Step 4

Reduce heat to a simmer.

Step 5

Plums will release their juice and start to disintegrate into liquid as they cook.

Step 6

Simmer for roughly 35-40 minutes or until jam is thick and begins popping and bubbling out of the pot.

Step 7

You can leave the jam a little chunky or use an immersion blender to make it extra smooth.

Step 8

Clean and dry jam jars and add jam with a 1/2 inch gap at the top.

Step 9

Place lids on and loosely tighten the rings, don't over tighten or it will prevent a seal from forming.

Step 10

Boil water in a water bath canning pot or large stock pot with a basket or prongs that you can easily add and remove the jars.

Step 11

Bring water to a boil, then add the jars.

Step 12

Boil for 10-12 minutes, higher elevations boil for 12 -14 minutes, lower for 10 minutes.

Step 13

Remove from water and let sit on a counter top at room temperature until centers pop in and create a seal.

Step 14

Allow a day to check for the proper seal. If they are not sealed, then open, clean lids and re-water bath these again.

Step 15

When they have a proper seal, they will be shelf stable for roughly one year.

Step 16

Refrigerate after opening and they will last in the refrigerator for one month or longer.

Step 17

Enjoy over toast, in cookies, tarts or in savory dishes, turkey sandwiches or whatever you want to use it for.