What do you do with a bunch of yellow plums? Make plum jam!
This was my first attempt in making jam without a thickening agent. The recipe from Food In Jars just calls for a mix of stone fruit (I only used plums), sugar, and lemon zest and juice. I only had bottled lemon juice, so that’s what I used.
The jars pinged almost immediately after I set them on the counter, so I knew they sealed properly. The jam itself is pleasantly sweet and tart. I did, however, cook the jam slightly too long, so it’s ever so slightly rubbery. However, it tastes and feels like jam, so I’m considering it a success.
Next up in canning will be a fruit butter, I think. Stay tuned.