Canning Plum Jam

Well, well, well! It’s the inaugural season for my plum tree producing fruit, and boy, did it deliver a bumper crop of plums! Now, I’ve never had the pleasure of dealing with plums before, so I was left scratching my head about what to do with this fruity bonanza. I mean, do I really need another pie filling in my life? Nah! Instead, I figured I’d whip up some jam since it’s been ages since my last jam-making adventure. So, here we go: Step one — give these little purple wonders a good scrub, evict their pesky seeds, and chop them into submission. Let the fruity fun begin!

I’m using the recipe from Ball’s Complete Book of Home Preserving on page 20.  I picked this recipe because it’s got the magical power of simplicity — just two ingredients! It’s basically the culinary equivalent of a one-hit wonder!

Step 2: Toss those plums and sugar into a pan like you’re starting a fruit party, then crank up the heat to medium and let them mingle until they’re all sweet and saucy!  I prefer to keep my sugar intake at a level that would make a dentist weep with joy!

I’m a big fan of using those adorable little half-pint jars for my jam canning adventures. There’s something about seeing them all lined up that just makes me giddy! I like to crank up the heat on my water bath until it’s practically bubbling like a cauldron, while those empty jars and lids are getting cozy in there, just waiting for their jammy destiny.

Once your jam has thickened up to that perfect gooeyness — think the consistency of a friendly hug — grab a ladle and start filling those cute little jars. Don’t forget to leave a quarter-inch headspace; we don’t want any jam overflows causing a sticky situation! Wipe the rim to ensure a good seal (no one likes a jam leak!), pop on the lid, and then process them according to Ball’s guidelines. Voilà! You’re now a jam-making wizard! 🪄🍓