Jamin

On my recent trip to Evans Washington to visit with my sister and her family, I learned a very important skill that I was otherwise lacking.  I now know how to make Golden plum jam.  I am very proud of this achievement.  It is so rewarding to put time and energy into a project that has an immediate reward.  I will be forever grateful to my sister Donna for teaching me.  We were able to enjoy the ‘fruits’ of our labor over and over again during my time there.  Pumpkin bread?  Must have Golden plum jam. English muffin? Much better with jam, Toast? Oh yes, gpj please!

Golden Plum Jam

4 1/2 cups of diced plums

7 1/2 cups of sugar

1 pouch of Certo (Premium liquid fruit pectin)

8 - 8oz. jars sterilized including lids

Before starting jam, fill water canner 1/2 full and heat so that when your jam is done it is ready to go into the canner.

Place 4 1/2 cups of diced plums in a large saucepan, heat on stove top to med/high and add a Tbsp of butter (to reduce foaming). Gradually add sugar about 1 cup at a time, stirring constantly. Cook until bubbles evenly, about 10 minutes. When full bubble, add pouch of pectin and cook until returns to a full boil and set timer for 1 minute. When timer goes off remove from stove and place near jars to be filled. Skim off any foam on top of jam.

Fill jars to 1/8th of top of jar. Wipe all jar tops down so will seal properly. Put lids on jars and using a jar tong insert sealed jars into canner filled halfway with water. Make sure jars are covered by at least an inch of water. Bring to a boil, once its a roaring boil set timer for 10 minutes. When timer goes off remove jars from canner with the jar-tongs and set on a counter covered with a towel. You should start to hear popping sounds, which means the lids are sealing. Test all jars after 24 hours by tapping lids to make sure they don't bounce back. Voila! Can store for up to 6 months.