For a large batch of plum jam you’ll need: [46 cups]
After the fruit has cooked down, ladle the fruit and juice into a stainer and stir with a spoon over a bowl to remove the pulp and juice. Discard the pits and any bits that were too large to strain.
When making this recipe I (8 X) the recipe. The original recipe recommended only making one batch at a time. I did not do that and it worked just fine.
- For a large batch of plum jam you'll need
- 17 pounds of Shiro plums peeled [to equal 24 cups of prepared juice & fruit]
- 32 cups of sugar
- 4 boxes of Sure-Jell [ Not sugarless- use the variety used for jam prepared with sugar]
- zest of 5 large oranges
- 2 tsp. butter
- Smaller batch of jam you'll need:
- 6 Cups cooked fruit and liquid
- 8 Cups of sugar
- 1 box Sure-Jell
- Zest of 1 orange
- Peel the fruit and put into a stainless steel pot. Bring to a simmer for 5 minutes. The fruit is much easier to peel if it has been frozen and thawed first.
- After the fruit has cooked down, ladle the fruit and juice into a strainer and stir with a spoon over a bowl to remove the pulp and juice. Discard the pits and any bits that were too large to strain.
- Measure 24 cups of the rendered fruit and juice and place into a clean pot.
- Add 4 boxes of pectin. [Sure -Jell] Stir well.
- Add 2 teaspoons of butter to reduce the foam. Bring to a full boil over high heat.
- THIS IS A BOIL THAT DOES NOT STOP WHEN STIRRED. Stir constantly. Boil for 2 minutes.
- Add the sugar and orange zest and boil for one minute. THIS IS A BOIL THAT DOES NOT STOP WHEN STIRRED.
- Use a large spoon to remove any foam. Place the pot on a burner that is on the lowest setting just to keep the jam warm while you work pouring the warm liquid into the jars.
- Ladle the hot jam into sterilized jars. I use the dishwasher to sterilize my jars.
- Seal and place the jars into a canning steamer to steam for 10 minutes.
- Cool and store at room temperature. Refrigerate after opening.
- This jam will keep in your pantry for 1 year.