Red Plum Jam

Preparation info

  • Difficulty

    Easy

  • Makes

    6 pints

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A deep red jam with a slightly tart taste. Excellent with meats

Ingredients

  • 5 lbs. red plums (about 11¼ c.) pitted and chopped
  • 16 c. water
  • Sugar

Method

  • Cook plums in water until soft. Put through food mill. Add sugar, 1½ c. to each cup plum purée.
  • Boil rapidly to jelly stage, approximately 10 minutes. Ladle into hot sterilized jars; seal.