Making Jams and Jellies
without added pectin
- 2 quarts chopped tart plums (about 4 pounds)
- 6 cups sugar
- 1½ cup water
- ¼ cup lemon juice
Yield: About 8 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.
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). Stir constantly to prevent sticking or burning.
(See Testing Jelly Without Added Pectin.)
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 Plum Jam in a boiling water canner.
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
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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