A slightly tart jam, with deep flavor and color


  • 2 gallons slightly underripe plums, California red plums are best
  • 2 pkgs powdered pectin
  • 13-14 cups sugar (5 lbs +2cups)


Place the plums in an 8 qt. pot, add 1 cup of water (or 1/2 cup water and 1/2 cup lemon juice, if plums are very ripe), and stew over medium heat for about 7 minutes until all fruit is cooked. You may need to stir frequently to keep the fruit from sticking, and only need to cook until the boiling plum juice covers the plums at the top of the pot.

Strain off 4-5 cups of the hot juice through cheesecloth, and save for jelly. Mash the remaining plums and juice through a coarse strainer with a spoon, discarding the skins and pits.

Boil the resulting 12-13 cups of pulp, stirring in pectin slowly, then adding sugar. Boil hard for 5 minutes, watching carefully to keep the jam from boiling over. Turn off the heat, and ladle slowly into hot, sterilized jars to avoid making bubbles. Seal the jars tightly, and let sit for several hours to set up.

Condiments, Jams and Jellies, Low Fat, Low Saturated Fat, Vegetarian
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