Plum Jam from Italian Plums aka Prune Plums

Using up the last of the plums that I picked over the weekend. These are a yellow fleshed plum, oval in shape.  I think they’re called Italian Plums or Prune Plums. Lovely to eat fresh, good dried–and now we’ll find out about jam!

I started with this, because I had no pectin. I left the skins on though. And doubled it. I know doubling canning recipes can be a n-no but I think I’m safe with jam. I did pull out my mom’s old canning thermometer to make sure.  Doubling it gave me 2 half pints, 1 pint and another half pint that I am putting in the refrigerator because I didn’t have any more half pint canning jars. (I’m reusing an old honey jar but the lid wasn’t standard.)  Processed the jars in 10 minutes of boiling water.

I saw all kinds of recipes with various herbs and flavorings but I really just wanted a basic plum jam!  I’ll probably use it as much in this chicken stir-fry dish as I do for regular jam on toast!

PS: I have dried some and they do in fact TASTE like prunes but much better than the prunes you buy in the store.




This site uses Akismet to reduce spam. Learn how your comment data is processed.