For about sixteen 8 to 10-ounce jars of jam

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  • 8 cups pitted and chopped dark-skinned purple plums or pluots
• (Flavor King pluots are my favorite)
• 14 cups sugar
• 1 cup freshly squeezed lemon juice
• Grated peel (zest) of 2 large oranges
• ½ cup Myers’s dark Jamaican rum
• Certo liquid fruit pectin (2 packets if using plums, 1 packets for pluots)

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I love the elegant 8.5 ounce Quattro Stagioni jam jars available at the Container Store and online at www.containerstore.com 



Wash jars in hot soapy water and rinse; place on a baking sheet and keep warm in a 225 degree oven until ready to fill.  Pour boiling water over the jar lids and rings and set aside.
Using a small, sharp paring knife, halve the fruits, remove the pits and cut each half into about 8 or 9 cubes.   Combine the plums, sugar, lemon juice and orange rind in very large (8 to 10 quart) stainless saucepot.  Place over medium-high heat.  Heat the mixture, stirring to dissolve the sugar, to a rolling boil that you cannot stir down and boil hard for 1 minute.  Remove the pan from the heat and stir in the Certo and rum. 

Skim any foam off the surface; continue to stir and skim for 5 minutes.  After 5 minutes, ladle the jam immediately into containers and seal.  Turn the jars upside down after sealing and set a timer for 30 minutes.  Turn right side up, and let cool.  You will hear the jar tops popping as they seal.

TO PREPARE IN ADVANCE:  Cut up enough plums or pluots and freeze in plastic bags in 8-cup quantities for jam making whenever the mood strikes.  Jars of prepared jam, properly sealed, may be stored in a cool, dark, dry place for at least six months and up to a year.  Stored in the refrigerator, they will keep indefinitely.

Try other fabulous home-made goodies that make lovely gifts in Diana's book "With Love From Your Kitchen".

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