Making Jams and Jellies
Damson Plum Jam
without added pectin
- 5 cups coarsely chopped Damson plums (about 2 pounds)
- 3 cups sugar
- ¾ cup water
Yield: About 6 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize
canning jars. 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.
| Table 1. Recommended
process time for Damson Plum Jam in a boiling water
canner. |
| |
Process Time at Altitudes of |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
| Hot |
Half-pints
or Pints |
5 min |
10 |
15 |
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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