As a side note, in the video I say that I can plum jam every day- what I meant to say is that every year, on one day, I can all the plum jam for the year. I would go crazy cutting out the pits every day, lol.
Plum season is here and how delicious is plum jam? It is one of my favorites and I love to use a little less sugar and add lemon juice. Below is my recipe. I am listing the single batch- but I usually multiply the batch by 5.
5 cups coarsely chopped Damson plums (about 2 pounds)
2-2.5 cups sugar
¾ cup water
3 Tbsp Lemon Juice
Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. 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. Remove from heat and pour hot jam into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner for 10 minutes.