Mrs. G's Italian Plum & Cointreau Jam

Step 1

JELLY:.

Step 2

Rinse, drain and pit plums.

Step 3

Cook the plums and water at a fast simmer for 30 minutes, stirring frequently. I use my biggest, shallowest pan that will hold the plums and water and allow for stirring, you want evaporation to take place.

Step 4

The plums will become very soft and begin to fall apart.

Step 5

Press the plums and liquid through a coarse food mill.

Step 6

Combine plums, lemon juice and sugar in a large pan (like a dutch oven) or preserving pan.

Step 7

Add 1 tablespoon of butter, this helps reduce foaming.

Step 8

Stir over medium high heat until sugar is dissolved.

Step 9

Cook jam at a brisk boil (spooning off any foam that arises) until it passes the jelly test, about 10 - 11 minutes.

Step 10

Add liqueur and cook 2 minutes.

Step 11

Remove from heat.

Step 12

CANNING:.

Step 13

Wash jars and screw rings.

Step 14

Fill electric fry pan 2/3 full with water and bring to a boil.

Step 15

Put jars in water, upside down along with sealing lids.

Step 16

Jars should heat at least 10 minutes, and sealing lids at least 3 and should be covered by water.

Step 17

Ladle jam into jars filing to 1/4 from very top.

Step 18

Wipe rim with boiling water using a paper towel.

Step 19

Put on sealing lid and screw on ring.

Step 20

Turn jar upside down.

Step 21

Finish all jars.

Step 22

Turn jars right side up.

Step 23

Cover jars with a towel.

Step 24

Jars should seal in 5 - 30 minutes. If jars does NOT seal, use jam, do not store for any length of time.