Plum Jam

Ingredients

• 5 minutes for 1001 to 3000 ft
• 10 minutes for 3001 to 6000 ft
• 15 minutes for 6001 to 8000 ft
• 20 minutes for 8001 to 10000 ft
• 2 2/3 - 3 cups plums (peeled, pitted, & pureed)
• 2 Tbsp lime juice
• 2 cups granulated sugar
• 2 (0.4oz) packets Ball Classic Pectin

Instructions

1. 1

   PREPARE & measure ingredients for recipe. Prepare water-bath canner, jars & lids according to manufacturer's instructions.

2. 2

   COMBINE prepared fruit with lime juice in a large saucepan. (I actually pureed my fruit with the lime juice.) Gradually stir in two packet of fruit pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.

3. 3

   ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

4. 4

   LADLE hot jam into hot jars, one at a time, leaving ¼ inch headspace. Wipe rims. Center lids on jars. Apply bands & adjust to fingertip tight.

5. 5

   PLACE filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.

6. 6

   PROCESS jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid & let jars stand for 5 minutes.

7. 7

   REMOVE jars & cool. Check lids for seal after 24 hours. Lid should not flex up & down when center is pressed. Clean & store jars according to manufacturer's instructions.

8. 8

   *To enjoy now: LADLE hot jam into hot jars. Cool to room temperature, about 30 minutes. REFRIGERATE jam or serve immediately. Refrigerate for up to 3 weeks.