(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Italian Plum Jam
This delight puts commercial plum jam to shame - speaking of which, it's hard enough to even find commercial plum jam!
10 generous cups quartered Italian plums (or similar blue, stone-free plums)
6 1/2 cups sugar
Juice of two lemons
Remove pits from plums and either cut into quarters or coarsely chop into small chunks (if they are large) in a food processor. Spray the bottom and sides of pot with non-stick cooking spray.
Combine plums, sugar and lemon juice in pot. Over low to medium heat, mix well to combine. Bring to a boil, removing foam as it forms.
Boil gently until jam tests done - it should be at almost soft ball stage - this can take 20-30 minutes. Just boil it very low and test it on a cooled plate close to it seeming done. The bit of jam you put on the cold plate should congeal rather fast and be sticky like jam.
Ladle into sterilized jars and process in the boiling water method.
Makes 6-8 half pints
Methods and tips
© This is a Marcy Goldman/BetterBaking.com original recipe
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