Shiro Plum Jam
Appetizer, Breakfast, brunch, Condiment
For a large batch of plum jam you'll need
of Shiro plums peeled [to equal 24 cups of prepared juice & fruit]
boxes of Sure-Jell [ Not sugarless- use the variety used for jam prepared with sugar]
zest of 5 large oranges
Smaller batch of jam you'll need:
cooked fruit and liquid
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.
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.