Cinnamon Plum Jam

Here is a canning recipe that I just LOVE to make and everyone LOVES to eat. Along with a freshly baked loaf of bread, it makes a beautiful gift.

2 1/2 lbs purple prune plums (about 36)

1/3 cup each lemon juice and water

1 (2 oz.) pkg powdered pectin

7 cups sugar

1/2 teaspoon ground cinnamon

Halve and pit purple prune plums. Chop into small pieces using blender or food processor. Combine plums, lemon juice and water in saucepan and bring to simmer; cover and simmer 5 minutes. Measure 5 cups prepared fruit and place in kettle. Add pectin to fruit in kettle. Stir well. Bring to boil over high heat, stirring constantly. Mix in sugar and cinnamon. Continue stirring and bring to full rolling boil; boil hard 4 minutes. Remove from heat and skim off foam.

Bring to a boil enough water in a water bath canner to cover filled jars two inches. (You might want to have this going before you start cooking the fruit.) Ladle fruit mixture into clean, hot canning jars to within 1/8 inch of top. Seal according to manufacturer's directions. Place jars on rack in water bath canner. Lower and process 10 minutes in boiling water bath with boiling water two inches above jar tops (if necessary, add more boiling water to measure 2 inches above rims).

Remove jars from canner after 10 minutes. Cool on wire rack away from drafts, spaced not too close together to allow air movement between jars. Remove rings from sealed jars after 12 hours.

Makes 8 eight oz. jars. Print Recipe