A Small Batch of Jam

plum-jamI had a collection of plums I had received as part of my last Bountiful Basket.   They were not yet ripe so I let them set on the counter top a few days and then threw them in the refrigerator.   Out of sight, out of mind.   Today I decided that if I could find a recipe that I could adjust for my very tiny batch of plums I was going to make them into jam.   I got out my old canning books and  it was as I remembered  I would need a bushel, or at least a peck of plums for any of those tried and true recipes from Ball or Kerr.   So I headed to where we all go now the internet.   I found my answer, an 100% scalable recipe for my plums.

Plum Jam Recipe

1:1 ratio, chopped plums to sugar.   Cook 5 minutes and can.

Ok it wasn’t that simple.  I did not expect it to be that easy.   I had to cook it longer than 5 minutes to get  my sheeting off the spoon test to work.  I suspected such would be true at my altitude.   No biggie.   I then decided that I would finish my 3 half-pints off in a water bath since things never get as hot as they need to  when water boils at 198 degrees.   New problem.   I no longer had my hot water canner.   I had given it away after living in Montana for 5 years and not using it.  I threw a cotton dish cloth in the bottom of a tall soup pot, brought my water to a boil and put my precious cargo in.   Twenty minutes latter I pulled my precious cargo out.

It was a wonderful flashback moment of the joys of when I canned all the seasons bounty.