Small Batch Plum Jam

I am in love with these small batch freezer jams. They take so little time to make, are super easy, and because they are all homegrown and organic, they are about as healthy and good for you as jam is ever going to be ; )

To pick the fruit, make the jam, and clean up the mess, takes less than an hour in total. Can be done while watching the Social girls on the tube, or while my grandson plays with his trains and planes… and truly, let’s face it. It is super cool to be able to say that one makes one’s own jam!

This small batch jam makes 2 almost to the top pint jars or 3 very full jam jars, makes about 3.5 cups of jam.

Here is what you need…

• 4 cups roughly chopped, pitted plums, about 5 cups of whole plums

• 1/2 cup of water if using firm plums, cut back by half if plums are very juicy

• 1.5 to 2 cups of sugar

• Juice of one lemon

Place plums and water into a pot, simmer at medium high heat.

Add the sugar, stir until sugar melts.

Add the juice of the lemon, continue to stir occasionally for 5 minutes.

Skim off foam that forms on top of the jam.

Break up the plums with a potato masher, keep stirring now and again, cook for 10 minutes.

To check for readiness, take a spoon and stick it into the jam. If the jam lightly coats the back of the spoon, the jam is ready. Not to worry, it will thicken up more as it cools.

Fill clean and sterile jars up to within 1 cm from the rim of the jar. Wipe the rim and of the jar with damp paper towel or clean cloth.

Allow to cool for 10 to 15 minutes if you are going to freeze or refrigerate. I cover with a cloth at this point to keep out the wasps and flies ; )

You can use a screw on cap if you are going to freeze the jam or place it into the fridge. If you are going for long term pantry storage, put on the lids and rings while the jam is still nice and hot, give them a hot water bath for 10 minutes.

To sterilise … Wash and rinse jars and lids really well, place in a pot of boiling water for 5 minutes while you cook up your jam. Place jam in nice, warm jars.

That’s it… easy peasy fresh plum jam.

Happy canning!