WebStep 1. Wash and quarter apples; place in a 6-quart saucepan. Add 6 cups water; place over medium-high heat; bring to a boil. Reduce to a simmer; cook until very soft, 45 to 60 …
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This simple wild plum jam recipe is written to be scaled. For every pound of plums, add in 1 pound of sugar and 1 tablespoon of lemon juice. 1 lb Wild Plums. 1 lb sugar. 1 tbsp lemon juice. Pit the plums and place them into a thick bottomed pot. Add in the lemon juice and cook for a few minutes, until the plums begin to release their juices.
2 – Whisk fruit pectin into cold or room temperature plum juice in a large pan (6 quarts or larger). 3 – Bring juice to a boil then stir sugar into juice. 4 – Bring juice and sugar to a rolling boil. Make sure to stir frequently while heating the juice and sugar. Boil jelly exactly one minute!
DIRECTIONS Never double canning recipe! Combine plums, water, lemon juice, and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly. Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly. Pour hot into hot jars, leaving 1/4" head space. Adjust caps. Process 10 minutes in boiling water bath.
Weight the plums, and add granulated sugar at a 1 to 1 ratio by weight. If you like sweet jam, you might want to add even a bit more than that. Plums, lemon juice and sugar is all you need to make a wild plum jam that’s safe for canning.