Plum jam
We frequent the Orchards of Conklin, a local 200 year old farm. The last time there I found these
That was about 4 pounds and ran $10.
They also had these
About the same amount, the same price.
Cut up, seed and apply gentle heat.
Add sugar
Stir.
Glorious, isn't it. I added a bag of powdered pectin and brought to a temp of 222 F.
In the hot water bath
Out of the bath.
And ready to go down cellar until use.
8 cups pitted fruit
1/2 cup water (which I didn't use)
8 cups sugar
1 package pectin
Ball Complete Book of Home Preserving pp 31
That was about 4 pounds and ran $10.
They also had these
About the same amount, the same price.
Cut up, seed and apply gentle heat.
Add sugar
Stir.
Glorious, isn't it. I added a bag of powdered pectin and brought to a temp of 222 F.
In the hot water bath
Out of the bath.
And ready to go down cellar until use.
8 cups pitted fruit
1/2 cup water (which I didn't use)
8 cups sugar
1 package pectin
Ball Complete Book of Home Preserving pp 31
Wow, that looks simply divine!!
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You really don't have to even can jams, after bringing to tempertature, simply pour in a jar and put in fridge.
It will probably last longer from a safe to eat point than it will actually last from a consumption point.
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Glorious! I love plum jams, especially Damson. I doubt NTSC has a refrigerator large enough to hold all his jams & jellies!
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I want to convert the garage into a walk in but the wife says no.
That is why I give these the water bath. Now they will keep in a cool dark celler for a couple of years.
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Oh this looks like so much fun to prepare and enjoy!
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It couldn't be easier. Most fruits will can quite easily. Small batches, and get to 222 F.
Citrus is a little harder, only because it needs more water and to soak over night.
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Wow, you make canning look doable! I really want to do this...maybe I'll find some jars on sale somewhere and give it a go
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This time of year in the US, many food stores will have Ball jars on the seasonal shelves. Hardware stores might and small ones will order for you.
All you need is a stock pot that is tall enough to cover the jar in water by an inch and have room for a hard boil. Use a kitchen towel in the bottom if you don't have a rack and cover with cookie sheet if you don't have a lid. Both of the last are optional but you may end up with broken jar and take forever to come to a boil with out them
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Looks very tempting right about now!
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You don't really need to can it, I've had a couple of jars of this in the fridge since I made it. Six weeks anyway.
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your article is so informative and interesting. nice shared.
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