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Linda's Shiro Plum Jam

Author Melissa Sperka

Ingredients

  • 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

Instructions

  • 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.

Notes

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.