I finally made my first batch of jam this year. A worlds record, I know. Usually our jam pantry is plum full....ha! This is actually my first attempt at making plum jam. Our Santa Rosa plum tree was nice enough to produce fruit on her third year, just like they said. I had exactly enough fruit to make this recipe.
Santa Rosa Plum Jam
8 cups Santa Rosa Plums, pitted and quartered
3 cups sugar
1/2 cup lemon juice
6 half pint jars, lids and rings sterilized
In large glass bowl, combine plums and sugar. Cover and refrigerate overnight.
Transfer mixture to nonreactive saucepan. Add lemon juice and bring to boil over medium-high heat, reduce heat to medium and continue to cook uncovered for 10 minutes.
Remove from heat, test jam. If jam sticks to the back of a wooden spoon, you're set. If not, just cook a little longer. I used an immersion blender to get the right consistency, but you certainly don't have to. Sometimes, I like the little bits of fruit too.
Ladle jam in sterilized jars, giving 1/4 inch head space. Remove air bubbles and wipe jar rims clean, add lids.
Process in hot water bath for 10 minutes. When jars have cooled and sealed, remove rings and store in cool dark place.
Jam should be good for about 1 year or kept in refrigerator for 1 month.
Recipe Source: The Art of Preserving, Williams-Sonoma