The Plum Tree

After finding plenty of half-eaten plums on the ground beneath the tree, we decided to pick every plum that looked halfway ripe. The birds and those dang squirrels will strip the tree if I don't get the fruit first.
Laura and I picked two large colanders of plums, and decided to make jam. Best decision we'd had for awhile. The jam is delicious!

We have a Santa Rosa plum tree, and the fruit clings to the seed. To pit the plum, slice completely around, top to bottom and twist the fruit. One half will come off; cut carefully around the other half to remove the pit. Do not peel the plums.

This recipe is adapted from the Ball Complete Book of Home Preserving. Using less pectin and sugar and more fruit than the recipe listed gave us a very soft, spreadable jam, with no overpowering sweetness. DH seems to like it thicker, but I don't. I thought the jam perfect. Everyone thought the taste was wonderful. Especially on Laura's freshly made bread.

Traditional Plum Jam ~ makes about 11 pint jars.

9-10 cups of pitted plums & 1/2 cup water
1 package (1.75oz./57g.) regular powdered fruit pectin
5 cups white granulated sugar

1) Stir together the plums and water in a large stainless steel pan and add the pectin. Stir to completely dissolve the pectin.
2) Bring the mixture a boil over medium heat. Stir often until plums are softened, about 5 minutes or so.
3) Mash the plums to desired consistency, so that there are small chunks of the fruit in the mixture. The mixture will seem quite soupy and have a delightful aroma.
4) Add all the sugar, and bring to a full, rolling boil on high heat, stirring constantly.
5) Boil hard for one minute.
6) Remove from heat, and ladle hot jam into clean 1-pint jars; leave 1/4" headspace.
7) Wipe top of jars with a dampened, clean paper towel.
8) Center the lid on jar, and screw band down until snug.
9) Place in a waterbath canner, and bring to a boil with the lid on. Process for 10 minutes. Remove lid and wait 5 minutes. Remove jars to a towel and let cool.