I have this plum tree which it seems not matter what I do to it only produces these teeny little plums but tons of them. I think it is the type of plum; they just don’t get big. My kids love to eat them, but me not so much. If you don’t pick them as they are ripening they fall on the splat on the ground and make the hugest mess. Over the years, I’ve decided the best thing to do with these plums is make plum jam. This is nothing specially. It’s honestly just the recipe in the Sure Jell for less packet, but plum jam has become one of my all time favorite jams.
- 3 1/2 lbs plums (about 8 V fresh chopped plums, 6 1/2 C cooked plums)
- 1/2 C water
- 4 1/2 C sugar
- 1 package sure jell for less
- 1/2 tsp butter
- Wash all your jars and rings.
- Chop plums leaving skins on.
- In large sauce pan, mix chopped plums and 1/2 C water.
- Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
- Mix 1/4 C of sugar (removed from measured 4 1/2 C) and box of sure jell in a small bowl.
- After plums have simmered for 5 minutes, mix sugar/pectin mixture into plums. Add 1/2 tsp butter (to reduce foaming).
- Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
- Stir in remaining sugar quickly. Return to full tolling boil and boil exactly 1 minute, stirring constantly. Remove from heat.
- Ladle into prepared jars. Process in water bath for 10 minutes.
- Let stand at room temperature for at least 24 hours.