Ingredients
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2
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Directions
Plum Jam,Mrs. C. Alfred Bergsten’s recipe from the Philathea Cook Book of Elim Baptist Church in Minneapolis, Minnesota from 1945. She noted until the recipe name “Very Good.” This is a base recipe- it is always 2 cups sugar for every 1 cup of chopped plums you have.,Added a spice sachet with a cinnamon stick, 5 whole allspice, and 4 whole cloves to the pot while cooking. It simmered for about 30 minutes. The result: lovely spiced plum jam. I also reduced to sugar to 3/4 cup per cup of fruit, and next time might go with even less.,This is an OK basic recipe. I think the sugar to fruit ratio is way too high unless you have very tart fruit and like your jam very sweet. I also think the cooking time is way too short. That said, the jam I mad with tweaks is fantastic, so the recipe can’t be all bad. I had very ripe plums so used 3/4 cup of sugar for each cup of fruit (4c red plums to 3c sugar). The jam is still a little sweet for my liking but the family loves it. I also added a spice sachet with a cinnamon stick, 5 whole allspice, and 4 whole cloves to the pot while cooking. It simmered for about 30 minutes. The result: 5 half pints jars of lovely sweet spiced plum jam.
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Steps
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1
Done
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Wash and Pit Plums (any Kind, Red Plums, Italian Plums, Etc). |
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2
Done
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Put Through Food Chopper. |
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3
Done
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Add 2 Cups Sugar to Each Cup Chopped Plums. |
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4
Done
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Boil 5 Minutes. |
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5
Done
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Place in Jars. |
