We have some cherry plum trees that I have grafted larger varieties onto. The yield is highly variable, but this year we have a lot of the smaller plums. So after gorging on plums fo rhte last few weeks, I needed to pick the rest of the plums before they got over-ripe. This yielded about 5.5 lbs. So it was time to make plum jam.
Recipe:
4.5 lbs quartered and pitted plums
7 cups sugar
1/2 can orange juice concentrate
1.5 tsp ground cinnamon
1 box Sure Jell Pectin
Bring the plums to a boil with the Pectin. Add the sugar and cinnamon (better if cinnamon is added very late).
Using a stick blender, break up the plums and pull out the skins. The stick blender naturally catches them in its guard. Repeat until the jam is smooth and the bulk of the skins have been removed
Boil until the jam drips congeal / converge as they come off the spatula (20-30 min)
Pour into hot half pint jars
Hot water process for 15 min
Yield: 10-12 pints of delicious jam.