There’s something truly special about making your plum jam at home. This plum jam recipe with pectin brings out the bright, tangy sweetness of ripe plums and simplifies the canning process ...

Birthday Plum Jam. 30 minutes, plus cooling. Makes about 3 half-pint jars. Lemon juice accentuates plums’ tart side and adds natural pectin, which helps the jam set.

There’s nothing quite like the taste of homemade peach jelly made with ripe, sun-kissed peaches at their peak. Every summer, ...

BIRTHDAY PLUM JAM. 30 minutes, plus cooling. Makes about 3 half-pint jars. Lemon juice accentuates plums’ tart side and adds natural pectin, which helps the jam set.

This recipe from Sure-Jell is for altitudes between 3,001 and 6,000 feet. For 6,001 to 8,000 feet, process 25 minutes; 8,001 to 10,000 feet, process 30 minutes. Ingredients 6 cups prepared fruit ...

With its good pectin content, its tender yellow flesh and its customary abundance, the Victoria plum is excellent for jam. Avoid using imported dessert plums as they are often hard and lacking in ...

To make the sand plum juice, place sand plums and water into a large stock pot over medium-high heat bringing to a boil. Lower to medium and cook plums for about 1 hour and 15 minutes.

Some jam recipes call for commercial pectin to be added to the mix. Here's when you should and shouldn't use pectin, the suitable substitutes for this thickening agent, ...

For the past five years, I ve spent my late-summer birthday making plum jam. Parties are fun. Cake is good. But all I want is the quiet pleasure of standing over the stove, stirring and staring as ...

2 pounds plums and pluots, pitted and cut into 1/2-inch dice (3 1/2 cups) 1 tablespoon fresh lemon juice. 1/2 teaspoon kosher salt. 2 cups granulated sugar ...