A tasty guacamole that is simple to customize to your taste or spice preferences. a little out of the ordinary to prepare, but not for long. Excellent with warm tortilla chips or as a garnish for many Latin cuisines.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 12 hrs |
| Total Time: | 13 hrs |
| Servings: | 96 |
| Yield: | 6 (half-pint) jars |
Ingredients
- 4 ½ cups pitted, chopped plums
- ½ cup water
- 7 ½ cups white sugar
- ½ teaspoon butter (Optional)
- 1 (1.75 ounce) package powdered fruit pectin
Instructions
- Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
- Combine plums and water in a large pot over medium-high heat; bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in sugar, then add butter to reduce foaming if needed.
- Increase the heat to high and stir constantly until mixture comes to a full, rolling boil. Quickly stir in pectin and return to a full boil. Boil, stirring constantly, for 1 minute. Remove from the heat; skim off and discard any foam.
- Pack jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
- Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
- If you are using very ripe plums, add 6 or 6 ½ cups sugar.
- Store opened jars in the refrigerator for up to three weeks.
Reviews
This is the best jam I’ve ever had! I had 9 cups of chopped plums and used 5 cups of sugar. As mentioned by other reviewers, I added fresh-squeezed lemon juice and vanilla extract. Because of the extra plums I used 1 1/2 packages of powdered pectin. As far as liquid or powdered pectin, here is the difference: “Liquid pectin is added to the cooked fruit and sugar mixture immediately after it is removed from the heat. Powdered pectin is added to the unheated crushed fruit.” I decided to add the powdered pectin as the cook posted and it came out perfect.
Made two versions – cut the sugar in half and it turned out beautifully. Also made a sugar free version using stevia and allulose along with Sure jell pectin for sugar free recipes. It actually set better than the sugared one. Flavor is like bottled sunshine!
Haven’t tasted it yet but it came together well and I’m pleased with the look.
My first time ever canning anything. I took the advice of others and reduced the sugar to 6 cups, added 1.5 packages of Certo and added the Certo before adding the sugar. Set very nicely and turned out great! Still a little sweet so I made it again and reduced the sugar to 5 cups. Much better with 5 cups (plums are more noticeable). If I were to make it again, I would leave it at 5 cups of sugar but also add lemon, for tartness. All things being equal, my first ever canning experience went well and the jam turned out amazing!
Directions and ingredients are perfect BUT – and that’s a big BUT – if your plums are already ripe you MUST reduce the amount of sugar by at least half!!
My neighbor gave me a big bag of fresh plums and I didn’t know what to do with them until I saw this super simple recipe. I had abhor 5 cups after chopping them into little pieces, then I only had 5 cups sugar and 1 packet of pectin. Otherwise I followed the steps outlined and the jam setup beautifully and I got 8 nice half points out of it. I’ll be asking for more plums!
Fabulous! I’ve made this jam twice now. It’s very easy, and sooo good! I have made the following adjustments though: I use more fruit – 5 1/2 cups, and less sugar – 4 cups. I also add the pectin with the fruit and water and then cook, constantly stirring, then the sugar and proceed according to the recipe. My husband and in-laws also love this jam.
I used the equivalent of two packages of pectin and probably a little over five cups of processed plums. Delicious!
Based on comments of it being too sweet I used 8 cups plums, 8 cups sugar, I only had one box pectin. I added 1 1/2 cup Mango, 1 cup water. It set perfectly. I added come pumpkin pie spice and a little vanilla. Super tasty!
Thank you for sharing this recipe. It’s the best! I did it exactly as you said, just added a splash of vanilla because I love it. Perfect recipe!
Great jam just would recommend less sugar, lemon juice, a very small amount of ginger, and a half ounce more pectin. I used powdered.
First time canning. It was a bit more complicated to make. I used less sugar. I made sure the temp of the hot liquid jam was 220. Only 2/3 of my jars sealed. But all in all tasted great!
10 cups tiny volunteer plums, 3.5 cup Zylotol (birch bark sweetener) and four shakes of cinnamon, 1 pkg Pectin. Made 7 1/2 pint (8 oz) jars. Delicious. NorCal in Early July.
I cut this recipe in half and used less than half of the sugar. I also doubled the pectin. Not only did it not set but it was way too sweet.
Delicious
I had to boil little longer as the sugar and plum mixture became watery. But in the end the result is a fantastic product.
FABULOUS!
I cut back on the sugar by 2 cups because 7 cups seemed a bit much. It still turned out a bit sweet. My husband doesn’t think so. He loved it. Will use this recipe again
I let the plums sit in the sugar for about 4 hours til they were nice and juicy. placed in pot (without adding any water) with lemon juice and boiled a few minutes and then crushed the fruit. Then added the pectin and boiled vigorously for 1 minute. turned out great.
Tastes great, but I agree with the reviewer that said you must add the pectin first and then the sugar. It’s been awhile since I’ve made this recipe and I even made a note of it then and it didn’t register this time until I was done. The submitter needs to change the directions because you will be disappointed every time if the order is not followed properly.
I used the tips and used 6 1/2 cups of sugar and also put the sure jell powder pectin in before the sugar. It turned out great. I made two batches and one I just mashed the plums after cooking in water and the other I chopped plums in processor before cooking. They both turned out good.