Ingredients
- 4 12 cups plums
- pitted and chopped (do not peel
- I think I used 11 red plums)
- 1 cup water
- 34 cup sugar
- 1 tablespoon light corn syrup (helps prevent sugar from crystallizing when frozen)
- 12 teaspoon vanilla extract
- 12 teaspoon almond extract
- 1 (1 3/4 ounce) box dry pectin (the less-sugar or no-sugar-needed kind
- I used Ball brand)
- 1 cup water
Instructions
- Combine prepared fruit with 1 C water, sugar, corn syrup, and extracts.
- Mix thoroughly.
- Let stand 10 minutes.
- Gradually stir pectin into 1 C water in a small saucepan.
- Bring mixture to a boil over medium-high heat.
- Boil hard 1 minute, stirring constantly.
- Transfer cooked pectin mixture to a large bowl.
- Slowly stir in fruit mixture.
- Stir for 3 minutes.
- Ladle jam into 1-cup freezer jars, leaving 1/2-inch headspace.
- Adjust caps and let jam stand until set, but no longer than 24 hours.
- Serve immediately, refrigerate up to 3 weeks, or freeze up to 1 year.
← Back to all recipes