Yellow Plum Jam

  • 3 lbs. yellow plums
  • 4.5 cups sugar
  • 1 ¬†package dry pectin (no sugar type)

Combine plums in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly, then cover and reduce heat. Simmer until the plums have softened, about 40 mins. Cool to room temperature.

Pit the plums and remove the skins (optional) then return to high heat and bring to boiling. Add sugar; boil hard 1 minute, stirring constantly. Add pectin and continue stirring until dissolved.

Pour hot into hot jars, leaving 1/4″ head space. Adjust caps. Process 10 minutes in boiling water bath.