Plum Jam

Ingredients

• 1 pound Plums, ripe (About 450g)
• 1 pound Granulated sugar (About 450g)
• 2 tablespoons Lemon juice

Instructions

1. 1Wash the plums thoroughly. Remove the pits and chop the plums into small pieces.
2. 2In a large, heavy-bottomed saucepan, combine the chopped plums, sugar, and lemon juice.
3. 3Place the saucepan over medium heat. Stir constantly until the sugar dissolves. Once the sugar is dissolved, bring the mixture to a rolling boil. Continue to boil, stirring frequently, until the jam reaches the setting point (about 15-20 minutes). To test for setting point, place a small spoonful of jam on a chilled plate. If it wrinkles when you push it with your finger, it is ready.
4. 4While the jam is cooking, sterilize your jars and lids. You can do this by boiling them in water for 10 minutes.
5. 5Remove the sterilized jars from the boiling water and let them cool slightly. Carefully ladle the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars clean, and place the lids on top. Screw the bands on tightly.
6. 6For longer shelf life, process the filled jars in a boiling water bath for 10 minutes. This ensures a proper seal. If you skip this step, store the jam in the refrigerator.
7. 7Let the jars cool completely on a wire rack. As they cool, you should hear a popping sound as the lids seal. Check the seals by pressing down on the center of each lid. If the lid doesn't flex, it is sealed. Store the sealed jars in a cool, dark place for up to a year. Refrigerate any unsealed jars.