Making Jams and Jellies
- 5 Cups pitted, tart plums (about 2½ pounds)
- 4 cups sugar
- 1 cup water
Yield: About 5 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
until sugar dissolves. Boil rapidly over high heat, about 15 minutes,
almost to the jellying point (which is 8°F above the boiling point of
water, or 220°F at sea level). Stir frequently to prevent sticking or
burning. Pour hot preserves into hot 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 Preserves in a boiling water
||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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