Jam-Making Adventure

We tried our hand at making some plum jam on August 4th since pit-fruits (peaches, plums, nectarines) are cheap at the grocery these days.
The recipe came from Whole Living magazine:

3 lbs. plums
3 cups sugar
1/4 tsp. salt
1 tbsp. fresh lemon juice

Put it all in a pot, let simmer 10-12 minutes, and can. Makes 4 half-pint jars.


So we followed the instructions, but with 9 lbs. of plums, thinking it would yield 6 pint jars, since we didn't have anything smaller lying around.

Wrong.

We came out with 12 pint jars (actually, we ran out of pint jars and ended up having to fill half of a quart jar as a substitute) and the jam turned out quite runny, probably too runny for toast.

Nonetheless, all the lids sealed properly (pretty good for first-timers, eh?) and the flavor is AMAZING! We'll find some use for it (ice cream maybe, or to mix in yoghurt?) The thrill of doing our first batch of canned fruit for the season made the mess worth it.

Plum jam anyone?

What a sticky mess