Plum Jam

Preparation info
    • Difficulty


Appears in
The Complete Book of Home Preserving

By Mary Norwak

Published 1978

  • About


  • 6lb/3 kg plums
  • 1 pint/500 ml


Wash the plums, cut them in half and take out the stones. Remove the kernels from a few of the stones, blanch them in boiling water, and cut them in half. Put fruit, water and kernels in a pan and simmer until the fruit is very soft. Stir in the sugar over low heat until dissolved. Boil hard to setting point, pour into hot jars and cover.