Quantity: 6 half-pints
Jar size: Half-pints or pints
Ingredients:
5 cups coarsely chopped Damson plums (about 2 pounds)
3 cups sugar
¾ cup water
Instructions:
1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer’s directions.
2. Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves.
3. Cook rapidly to, or almost to, the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). As the mixture thickens, stir frequently to prevent sticking or burning.
4. Remove from heat and pour hot jam into hot, sterile jars, leaving ¼ inch headspace.
5. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
6. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Processing Times for Boiling Water Canner
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Process Times at Altitudes of: |
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Style of Pack |
Jar Size |
0-1000 ft |
1001-6000 ft |
Above 6000 ft |
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Hot |
Half-pints or Pints |
5 min |
10 min |
15 min |