Here are a couple interesting versions of Plum Jam.

Betsy

From: cch@salata.com (Cathy Harned)
Date: 15 Feb 96 10:41:10 -0800

Title: Plum Nutty Jam
Categories: Canning, Fruits, Harned 1994, Jam/jelly, Nuts
Yield: 9 half pints

2 1/2 lb Fresh plums
1 1/2 ts Grated orange rind
1/2 c Orange juice
1 3/4 oz Powdered fruit pectin/1 pkg.
5 1/2 c Sugar
1/2 c Walnuts; finely chopped

Remove and discard pits from plums (do not peel). Chop plums into 1/2" pieces. Combine chopped plums, orange rind and orange juice in a large Dutch oven. Stir in powdered fruit pectin. Bring mixture to a rolling boil, stirring constantly. Stir in sugar. Return to a rolling boil; boil 1 minute, stirring constantly. Remove from heat; skim off foam. Stir 5 minutes. Stir in walnuts.

Quickly spoon hot mixture into hot sterilized jars, leaving 1/4" headspace. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling-water bath for 15 minutes.

From Deb Williams in _Pot Luck_ by The Village Green/Temple, NH. In _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL: Oxmoor House Inc., 1989. Pg. 280. ISBN 0-8487-0765-6. Electronic format by Cathy Harned.

From: Karen Deck (kdeck@EPAUS.ISLAND.NET)
Subject: Re: REQUESTP Plum Recipes

I have a wonderful(!!!) freezer plum jam recipe that is to die for! I
found my youngest son (3 1/2) in the kitchen with the fridge door open,
spoon in hand eating the plum jam right out of the jar1 When I asked why,
he said he wasn't going to waste it by putting it on bread .
Anyways, here is the recipe, I hope she enjoys it...

Title: No Cook Kiwi-Plum Jam
From: Certo booklet

3/4 cup finely chopped kiwi
1 cup finely chopped sweet plums
3-3/4 cup granulated sugar
1 tbsp lemon juice
1 pouch CERTO Liquid Fruit Pectin

Measure fruits into a large bowl. Add sugar to fruit
and mix well. Let stand 10 minutes. Stir in liquid
fruit pectin and continue to stir for 3 minutes (a few
sugar crystals will remain). Pour into clean jars, cover
with tight lids and let stand at room temperature until
set. (May take up to 24 hours.) Store in freezer or for
3 weeks in the refrigerator.

Makes about 4 cups.

TIPS: Use Santa Rosa plums or similar varieties.
Food processor can be used to chop plums.