Plum Jam

Let's Cook

1. Step 1.

   Select a few under-ripe plums to help the jam gel. Wash the plums, remove pits (no need to peel), and discard any bruised areas. Cut the fruit into pieces.

2. Step 2.

   Put the plum pieces through an electric meat grinder, or process in batches in a food processor until pureed. Measure 4 cups of the pureed fruit.

3. Step 3.

   Combine the 4 cups of pureed fruit and sugar in a large pot. Stir over low heat until the sugar dissolves and the mixture liquefies.

4. Step 4.

   Bring the mixture to a boil over medium-high heat, stirring constantly. Boil until the mixture begins to 'sheet' from the edge of a spoon, which can take 10 to 20 minutes depending on the fruit. To test for doneness, place a small plate in the freezer. After 10 minutes of boiling, put 2-3 drops of the hot jam on the cold plate; if it runs when tilted, it's not ready. Return the plate to the freezer and test every 1-2 minutes until the jam is sticky and does not run.

5. Step 5.

   Turn off the heat and remove the pot from the stove. Skim off any foam from the surface and discard.

6. Step 6.

   Ladle the hot jam into clean jars. Wipe the top edge of each jar with a clean, damp cloth or paper towel. Let the jam cool completely, then put the lids on. Store in the refrigerator or freezer. If the jam is too thick after cooling, warm it up and stir in a little water. If too thin, serve it over ice cream or waffles.