Plum Jam

Beautiful dark red plum jam, ready to be stored

away until the fall, when opening them brings

back the joy of summer fruit.

3 1/2 lbs. of fruit, washed and cut up into

small pieces, filling my measuring cup to 

the brim, ready to be made into jam.

From all that fruit, barely a 1/2 cup of seeds. 

One of the reasons I love Japanese plums, is that

their seeds pop right out of the fruit with out any waste

clinging to the seed. The seeds are small and you really 

get a lot of meaty fruit with each plum.

Before it comes to a rolling boil, the fruit looks

like such a vibrant dark red, and the smell fills the kitchen

with a delicious aroma!

After all these years, I just continue to use the same method

of jam making that my mom did.  The directions from 

the Sure-Jell Fruit Pectin are traditional jelly and jam 

making methods and work every time 

to produce a wonderful product.

As Always,

ENJOY!