Plum Jam
2 lbs. coarsely chopped
ripe plums
3 cups sugar
3/4 cup water
ripe plums
3 cups sugar
3/4 cup water
Combine ingredients Bring to slow steady boil, stirring occasionally
until sugar dissolves.
Cook almost to, jellying point.
As mixture thickens, stir frequently to prevent sticking.
Pour jam immediately into hot, sterile canning jars,
leaving 1/4 inch headspace.
Wipe jar rims and adjust lids.
Process for 5 minutes in boiling water bath.
While the juice is cooking put the sugar in pans in a moderate oven and
let heat. As soon as the juice is skimmed clear stir in the hot sugar,
and as soon as it is dissolved pour the jelly in the glasses, first
standing them in warm water.
Place glasses after filling them in a cool dry place till jelly is well set, then pour
a film of melted paraffin over the top and put on the covers.
until sugar dissolves.
Cook almost to, jellying point.
As mixture thickens, stir frequently to prevent sticking.
Pour jam immediately into hot, sterile canning jars,
leaving 1/4 inch headspace.
Wipe jar rims and adjust lids.
Process for 5 minutes in boiling water bath.
While the juice is cooking put the sugar in pans in a moderate oven and
let heat. As soon as the juice is skimmed clear stir in the hot sugar,
and as soon as it is dissolved pour the jelly in the glasses, first
standing them in warm water.
Place glasses after filling them in a cool dry place till jelly is well set, then pour
a film of melted paraffin over the top and put on the covers.
| Directions |
| Ingredients |
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