Recipe Archives->Preserving->Plum Jam 02

Plum Jam

Remove pits from 2.5 pounds of plums (some should be underripe).
Chop and place in a bowl with 3.5 cups of sugar.  Cover and let
sit at least an hour (or overnight in the fridge).  The plums will
exude a lot of juice.

Put contents of bowl in a big pot and heat gently until the sugar
melts, then bring to a rolling boil.  Cook to the jell point, then
add a few tablespoons of liqueur (if desired - amaretto, triple
sec, and brandy are all nice - or leave it out).  Ladle into jars
and process.

Printable version: plum-jam02.txt.