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Christina Tuesday, October 7, 2014 at 8:17 pm We managed to burn through 5 lbs of these sweet little plums (in the form of Zwetschgenkuchen) already, and yesterday, I was considering buying another 5 lbs so we could have some for jam. I think this is a sign. Also, the oven trick for sterilizing jars totally changed my perspective on canning; life-changing! Reply Rebecca Leone Tuesday, October 7, 2014 at 8:30 pm Jam aside, I think these photos are some of your very best. And that's saying a lot, Miss Mol. xo Reply Carmen Varner Tuesday, October 7, 2014 at 8:35 pm This looks tasty as can be & how nice of Michele to send you all those plums. I find that less is more as well. You can add a million things but it may not make it any better. :] // itsCarmen.com ☼ ☯ Reply Denise Tuesday, October 7, 2014 at 8:55 pm Molly, you're blowing my mind! Are you saying that I can can jam in the oven?! Reply kathy Tuesday, October 7, 2014 at 9:01 pm I always make a batch to use for my chow mien all year long instead of plum sauce. Reply Phnip Tuesday, October 7, 2014 at 9:12 pm Your posts always make me hungry! I'll be having jam in my breakfast yoghurt tomorrow for sure. Interesting about the strict rules of sterilisation though. I use recycled jam jars, thoroughly washed and rinsed in very hot water and left upside down to drain. (No drying with tea towels!) After filling with jam the lids get screwed on most but not quite all of the way and then, most importantly, turned upside down for at least fifteen minutes. The heat of the jam sterilises the whole thing. Then turn them upside down, tighten the lids and leave to set. I've been doing this for about forty years and never, not once, had a problem with mould. Reply Molly Tuesday, October 7, 2014 at 9:22 pm Phnip, to be honest, I sometimes do the easy turn-upside-down thing, too! It works beautifully. But I didn't feel like I could recommend it to other people, since, technically, it's not 100% safe. (Risk of botulism, etc.)Denise, some people do can in the oven, yes! I've done it, and it was wonderfully easy. I wish I could recommend it with total certainty! But apparently, it's not entirely safe. I still sterilize and warm my empty jars in the oven, but I process them in a water bath after filling. Reply Jam Today: How To Put Up Gorgeous Jams Even If You've Never Done So Before Tuesday, October 7, 2014 at 9:44 pm I don't know about this not sterilizing thing. I have my ServSafe card (I am trained in kitchen safety – you have to get one to cook in a restaurant in many states), and I know all the nasty things that can make you very, very ill, so I'd rather err on the side of caution and sterilize (if you want to know how, I have a nice, easy explanation in my book “Jam Today: How To Put Up Gorgeous Jams Even If You've Never Done So Before,” but there are tons of resources online, too). As for the Italian plums – yes, yes, oh yes! Reply Jam Today: How To Put Up Gorgeous Jams Even If You've Never Done So Before Tuesday, October 7, 2014 at 9:44 pm I don't know about this not sterilizing thing. I have my ServSafe card (I am trained in kitchen safety – you have to get one to cook in a restaurant in many states), and I know all the nasty things that can make you very, very ill, so I'd rather err on the side of caution and sterilize (if you want to know how, I have a nice, easy explanation in my book “Jam Today: How To Put Up Gorgeous Jams Even If You've Never Done So Before,” but there are tons of resources online, too). As for the Italian plums – yes, yes, oh yes! Reply KatyBelle Tuesday, October 7, 2014 at 10:06 pm 2 questions, Molly…Does this 2:1 work with all fruit? Secondarily, does this upside-down method work for canning other things? Like chutneys and pickles? If yes you have blown my mind, as canning scares the bejesus out of me, but I love making chutney (particularly a particular cranberry-dried apricot-prune one from Canadian Living. We use it at T-giving instead of cranberry sauce/jelly).THANK YOU!!! Reply Molly Tuesday, October 7, 2014 at 10:33 pm KatyBelle, the 2:1 ratio should, indeed, work with all fruit. I've used it for blackberries, raspberries, strawberries, peaches, apricots, and plums. If your fruit is very sweet, you can use a little less sugar, but 2:1 is a good general rule. And as for the upside-down method, it should work for canning anything, but as I mentioned a couple of comments up, it's not necessarily failproof. It seals the jars, but it doesn't always produce a firm seal or protect against bacteria or mold. (Here's more information.) Do whatever you feel comfortable with! Reply Laura Tuesday, October 7, 2014 at 11:05 pm Loved this post ! – I love the satisfaction of making a wonderfully soft jam that bursts in your mouth with flavor. Simpler is better. Reply Margo Wednesday, October 8, 2014 at 12:41 am ooooh, that looks so good! I used to like just plain jams until I tried Marisa (Food in Jars') blackberry jam with a bit of nutmeg and cinnamon. It's unbelievably good. Reply Sara Wednesday, October 8, 2014 at 1:37 am I've always been a little scared of jam making. But I have a bunch of jars leftover from other canning projects and I was just thinking I need to do something with them… Reply donna baker Wednesday, October 8, 2014 at 3:01 am I'm with you Molly. I want to taste the fruit, not fruit with mothballs. That said, I've been canning for 30 plus years, and for the freshest fruit flavor jam, get a box of Sure Jel for freezer jams. It tastes just like the fruit and keeps well in the freezer. Reply Anonymous Wednesday, October 8, 2014 at 3:40 am Some of my fondest memories are of gathering endless bags of Italian Prunes from the tree in our back yard. Try making homemade greek yogurt to go with the jam. Awesome and far easier than you'd think! Reply KatyBelle Wednesday, October 8, 2014 at 5:53 am Thanks Molly 🙂 Reply Maja Wednesday, October 8, 2014 at 11:24 am That is so nice! I love when the inter webs makes someone happy like that! Reply Christine Wednesday, October 8, 2014 at 2:21 pm I agree with Christina about the life-changing oven-heat method for the jars. I always have a pot on each burner — I make at least two jams at once while all the stuff is out — and this will free space (for a third jam?) and save some mild arm burns. My wrists thank you. Reply Anonymous Wednesday, October 8, 2014 at 4:31 pm Oh Molly, Finally, you have shown me a way to can without all the drama! Bless Bless… Reply cherie Wednesday, October 8, 2014 at 4:39 pm What a lovely surprise – I enjoyed hearing about the kindness and the process 🙂 Reply 10 Legs in the Kitchen Wednesday, October 8, 2014 at 4:42 pm I love June Taylor preserves! They usually sit in my pantry looking pretty until I finally say “enough already, must use jam”! Expensive, yes. Worth it? Definitely. I do not can things because it has always seemed too time-consuming and scary. However, I make many sauces (that I freeze) and chutneys (that I eat right away). When I do make jam, it is more pure fruit than jam and for that I disagree about the need for using sugar. I just boiled down blueberries and blackberries last week, with a small amount of water, until thick and jam like. It tastes perfect, no sugar required. Of course, it needs to be consumed within a few weeks since it is not “preserved”. Reply Carol Ann Wednesday, October 8, 2014 at 4:48 pm I always sterilize the jars in the oven but I also boil the tops. If you are able to use tongs, I find the jam jars will seal without the water bath as the jam is boiling hot, the jars are sterilized and so are the tops. I plan to use your recipe for my next round of .strawberry jam, I have been a Certo girl all my life, as was my mother! Reply Mairsydoats Wednesday, October 8, 2014 at 4:57 pm Thanks for the post! You're validating everything I think about jam (and I make a lot of it – for myself, and most of the presents I give). 2:1 is the ratio I think works best for almost everything… and I much prefer a too-soft jam to a hard-set one. I do tend to add a bit of one flavor to each fruit. Depending, of course. Ginger in the plum jam made it a bit transcendent, bourbon in with the peaches made the peaches even more peachy. And it's true, my apple butter is a celebration of warm spices spiked with a touch of applejack brandy. But for most fruit – all they need is lemon. Thanks for the beautiful writing and gorgeous photos! (She says, while nibbling on her homemade yogurt with peach/bourbon goodness and a sprinkle of granola for fun.) Reply Michellejeanne Wednesday, October 8, 2014 at 5:00 pm I love homemade jam in fresh homemade whole milk yogurt. It is one of my favorite breakfasts. I just finished off the last of my blueberry jam and with all of our summer rains, we never made it to the u-pick this summer. so so sad.I still have peach and rhubarb and may have to look for plums! mmm. Reply Diana vW Wednesday, October 8, 2014 at 5:16 pm Soooo…..where do I begin? I have been making, and teaching, jam making since before you were born! And, I need to tell you that it just is not necessary to boil those jam jars after they are filled. The jam is already sterile and sugar is a preservative. If you were canning vegetables or other low-acid foods without sugar, you would need to process them in a water bath. I make what I call sugar plum jam, about 100 jars a year, to hand out during holiday ham. To Santa Rosa plums, or Flavor King pluots I add a hefty dose of lemon juice, strips of orange zest and a splash of Myer's dark rum. Truly, this brings little tears to the eyes! Some people I know won't eat any other jam after tasting it. (The pluots have much more natural pectin than the plums, so it thickens much faster!Thanks for inspiring all of us, Molly! Reply Ellie G Thursday, September 21, 2017 at 4:14 pm Ok you got me with that dark rum touch. Do you add sugar to this recipe of “Sugar Plum Jam” ?? Hope you see this reply to your post of 2014! curlygirlpress Wednesday, October 8, 2014 at 5:26 pm Since I'm basically afraid of the whole canning process I probably won't go there…but this looks so good! Are you sending some jam to Michelle? Reply Anonymous Wednesday, October 8, 2014 at 5:34 pm I can imagine you sent a jar or two to the lovely people who shared their plums with you! Reply Nicola Miller Wednesday, October 8, 2014 at 6:01 pm I have several jars of plum and mulberry jam in my pantry thanks to a bumper crop and generous friends. There's nothing like home made jam! Reply Ursula Wednesday, October 8, 2014 at 6:12 pm What happened to the plum peels? Reply Gisela Suski Wednesday, October 8, 2014 at 6:14 pm Plum jam is the best. I use it on pancakes, ice cream, tarts. So good for you. Reply Terry L. Wednesday, October 8, 2014 at 7:07 pm I love making jam….and the word satisfaction is so appropriate….looking at my stock of jam on the shelf in the winter is total satisfaction. I have never made plum jam…but I will definitely try it next summer. By the way I loved both of your books…the cabbage salad with parmesan is wonderful! Reply Lorene Wednesday, October 8, 2014 at 7:57 pm I love the spontaneous gift of fruit. I received an incredibly generous 15# !!! of pie cherries this past summer. Currency indeed. I felt rich beyond measure. Homemade cocktail cherries, cherry jam, cherry-infused gin, … Reply Michele Gildner Wednesday, October 8, 2014 at 8:12 pm I'll bet you have the perfect little jam assistant, too! We still have a ton of plums sitting in empty beer boxes on the porch–thank goodness we buy beer by the case–and more plums on the tree. I can't wait to try this recipe. Your photos make my plums look stunning. We'll do it again next year! Reply Kelli Samson Wednesday, October 8, 2014 at 8:47 pm Yay for free fruit! You and Amy Pennington have very similar methods for jammin', mon. She taught me to make jam {!!!} – you two should get together this year to make marmalade :). Just an idea…. Reply Jill Wednesday, October 8, 2014 at 9:10 pm I am so excited to learn about the oven method for sterilizing jars. How did I not know this after 30 years of canning? I have always used the dishwasher. Thanks!! Reply Elizabeth Wednesday, October 8, 2014 at 10:06 pm My very first jam was a plum kind of thing. Owing to the fear of all that sugar mentioned above, I didn't get my set right, and the jam has to be rechristened as ice cream topping. Ever since, I've been hesitant to go back to plums, but your jam here looks so vibrant and perfect, I'll be hoping to turn up my own stash at the market this weekend. Reply Susan Mckee-Nugent Thursday, October 9, 2014 at 12:13 am I have been in jam mode for weeks now and am taking a break…I put the fruit in the freezer until I can 'gear up' again. I cannot believe what a gift that box of Plums was!!! Reply Elaine Thursday, October 9, 2014 at 12:55 am Yes! Love Italian plums for jam. Are you familiar with Christine Ferber, Alsatian jam-making goddess? Some of her jams are a bit hifalutin for my taste, but you and she are on the same page re: sugar/fruit ratio. She is also really into a full 24-hrs worth of maceration of sugar/fruit for certain fruits (mostly stone fruit) before proceeding with the actual jam-making. Reply jennymay Thursday, October 9, 2014 at 2:39 am I fervently agree that jam should consist only of sugar, fruit, and lemon juice for low-pectin fruit, except for the fig jam my grandmother used to make, which had blanched almonds and crystallized ginger. I have seen some very bizarre flavourings in “artisanal” jam. I am over seventy, and have been making jam for as long as I can remember, starting as a small child with my mother and grandmother. We never canned jam in Australia – it was common wisdom that the large amount of sugar acted as a preservative. I do can now that I live in the US if I make jam for others.THe “ping' of the lids is a wonderfully satisfactory sound.I think your instructions are excellent and should help anyone to be confident in making jam. It makes me happy that jam making and pickling are being rediscovered. By the way, pluots make heavenly jam. Reply sarah | little house pantry Thursday, October 9, 2014 at 4:57 am I had a tree of these plums (prunes?) in my front yard as a kid. We used to eat tons of them. I've never thought of making them into jam! I'll have to give it a try next summer… Enjoy! Reply cafecarlson.com Thursday, October 9, 2014 at 10:15 am Love this so much Molly! I now have a hankering for prune jam which is a sentence I never thought would come out of my mouth. I adore your stewed prunes from A Homemade Life and make them often. xo Reply Gerlinde de Broekert Thursday, October 9, 2014 at 1:00 pm I love love plum jam or Zwetschenmus as we call it in Germany. It is usually baked in the oven with much less sugar than the jam. I have seen recipe of 150 g sugar to 6 pounds of plums. I use a little more. The mus is cooked in the oven for hours until it turns thick and dark purple. Reply Rocky Mountain Woman Thursday, October 9, 2014 at 3:44 pm I know that feeling of satisfaction putting something up to remind you in the dead of winter that fresh fruit does exist in the world and it will come around again… Reply Mairsydoats Thursday, October 9, 2014 at 4:58 pm Also – regarding the foam at the beginning of the jam-making process – it will disappear (as much as it ever will – as much as if you'd skimmed it off) during the cooking process. I think it may be necessary when using commercial pectin because then there isn't time for it to incorporate back into the mass of jamminess. By the time the jam is glossy and you start thinking about the saucers/spoons in the freezer, it'll be gone. Like magic. This is a discovery born out of pure laziness on my part… Very exciting about sterilizing in the oven! Reply Josh Thursday, October 9, 2014 at 7:08 pm turned about 4 kg of plums last week into jam, my 2 year old sits at the breakfast table calling for more after she licked her toast clean “more yam mommy” it was my mothers favorite as well and i think of her every fall when i make it. Reply Anonymous Thursday, October 9, 2014 at 7:44 pm Please tell me where that mug is from!! xo Reply Carmella Friday, October 10, 2014 at 1:32 pm Making homemade jam is the BEST! Our favorite this year is raspberry-rhubarb. Plum jam, mmm, I'll have to keep that in mind for the wild plums next year…and, I also use the oven-sterilization method – so easy! Because I pack hot jam into hot jars, which go into a hot water bath, I don't even use any kind of rack in the bottom of my canning pot, and haven't had any trouble with cracked jars. One step simpler. Always love your posts, Molly! Reply Isabelle Hulm Friday, October 10, 2014 at 5:08 pm For some reason unbeknownst to me, I still haven't dared make jam. That is now going to change. This is one I have to make. Thanks xxx Reply CAROLA Saturday, October 11, 2014 at 4:55 am I planted an Italian plum tree last year, inspired by recipes I kept running across. No fruit, yet, but I've bookmarked this recipe for the future. I may have only tasted one REAL fruit jam in my life. It was raspberry, made by a friend who picked the wild berries herself in Wyoming. I'd never tasted anything like it. I had tears in my eyes. Now, a back-to-earth question: Is there a way to, easily, print your recipes? I just don't see it. Thank you for your blog and your books, by the way. I delight in them. Reply Marie Z. Sunday, October 12, 2014 at 2:19 am THERE IS A WAY TO MAKE THIS SANS SUGAR!German Pflaumenmuss (taught to me by Oma (grandma))5.25 lbs. Italian plums (or Damsons)– weighed before pits removed8 whole cloves1 cinnamon stick1 vanilla beanWipe (polish) each plum and cut into small pieces (removing the pit as you go) and place them in a heavy pot (I use a 16 qt. or 12 qt. stock pot.) and add 1/2 cup of water. Bring the plums to a boil, stirring often enough so that they don't burn on the bottom.Make a spice bag: tie up the cloves, cinnamon stick and vanilla bean in a double thickness piece of cheesecloth. Place it in the pot. Turn the heat down and boil the plums gently (lightly bubbling) for 2.5 to 3 hours, stirring every 10 to 15 minutes. The jam should be very thick. Ladle the jam into quart-size freezer bags (one rounded cup per bag). Press the bags flat and freeze them flat on a cookie sheet. Reply Ellie G Saturday, September 23, 2017 at 12:01 pm Marie thank you for this. I actually used the 2 to 1 plums/sugar ration and found it far to sweet…I will be taking that batch out of the jars and add another batch of cooked plums to it without the sugar so all is not lost.I realize most people prefer the sugary but when it exceeds the flavor of the fruit it’s just a no go for me… sorry. Irina Sunday, October 12, 2014 at 7:20 am Hi Molly! No connection to this post at all, but I wanted to share that I had a random dream about you and Brandon and Delancey a few nights ago. In my dream, you guys announced that you were opening a second Delancey restaurant – and guess where? In Mexico City! Why, I have no idea… Reply Kimberly Monday, October 13, 2014 at 4:28 am I love, love , love Italian plums and all things related. If you ever find yourself with another bounty of plums, this recipe for canned plums with honey, vanilla and cinnamon is insanely good – http://foodinjars.com/2009/09/blackberry-winner-plums-in-honey/ Reply Love CompassionateLee Monday, October 13, 2014 at 5:18 pm Yes, thank you Michele and Gary for the plums and the resulting post by Molly. Molly, I agree with your sentiments on supermarket jams & jellies. Can't wait to try this recipe! Happy Monday 🙂http://lovecompassionatelee.squarespace.com/ Reply Dominique Wednesday, October 15, 2014 at 1:01 pm I wholeheartedly agree with you on the jam making. To the point that I make all my own jam and won't buy it in shops. Like you, I find shop bought jam too sweet and I'm also not crazy about the thick set. When I say this to people I sort of feel like a snob, and sometimes they do give me that “you're a total for snob” look. I also find the jam making therapeutic, and its amazing how impressed people are when you say you make your own jam. They must think it very complicated. Which it really isn't! As you say, the best jams are the simplest, just fruit, sugar and lemon juice. With the exception, in my humble opinion, of a delicious Apricot and Lavender jam from Diana Henry's book Sugar, Salt Smoke. It tastes, to me, just what Provence smells like. Finally, the pinnacle in jam making I find is marmalade. Its more fuss and work than other fruit jams, but oh so worth it. In fact if you need convincing that homemade jam is far superior to shop bought, marmalade is the one that makes this the most obvious I think. For the past 3 years I have made marmalade in February from the Italian blood oranges my local greengrocer gets in season and, without self aggrandising too much, its the most delicious marmalade I have ever tasted, and my fiancé agrees, so that must make it true 🙂 Love your blog as always Molly, and just finished reading A Homemade Life, which I loved too. Reply Daisy Wednesday, October 15, 2014 at 3:12 pm beautiful jam here!My mom lives on cape cod and harvests her own beach plums – her homemade beach plum jam comes out yearly around this time!! I always look forward to it. Reply SeattleDee Wednesday, October 15, 2014 at 11:05 pm I'd forgotten how much I love Italian plum jam, though I usually toss in something like star anise for just a touch of flavor mystery. Thanks for the reminder to get busy in the kitchen, and for your fruit to sugar ratio secret. This week's cool, rainy weather is perfect for hanging out inside and making jam. Reply Karen White Thursday, October 16, 2014 at 7:03 am Hi MollyThanks for inspiring me to make jam again! And thanks also to Diana (comment further up the page) for confirming what I thought, that the water bath thingy isn't necessary. My mum never did it, my sister (who makes 100s of jars every year, never does it, and neither do I.As an aside, I will be making your chocolate cupcakes again today, to take to an event on Saturday. They are so good! Reply eva Friday, October 17, 2014 at 12:36 pm What a great post. You have some seriously devoted fans. I wish I had a bumper crop of something to send you! I do have a black walnut tree (which pretty much kills everything else I try to grow.) Have you ever cured walnuts? This plum jam would be great in an Italian crostata, don't you think? Reply Amy Saturday, October 18, 2014 at 1:47 am For serious, I didn't believe plum jam could be done. My first attempt at jam making was in high school, with a bucket full of plums from the neighbor's tree. I boiled them and pureed them and strained them and boiled and boiled and boiled the end result…and it turned to something resembling gorilla glue, but never passed the flippin' saucer test. fortunately the leftover plum sploosh we'd squeezed the juice from made beautiful shortbread crumble bar filling! Congrats on a beautiful jam and many tasty breakfasts to come. Reply Shemma Timney Thursday, October 23, 2014 at 11:06 am I forget Jam is a very different thing in the states- so lovely to hear your insights 🙂 I'm such a lover of homemade jam. So therapeutic Reply Ham Recycling Monday, December 8, 2014 at 11:45 pm This is such a good en lighting look on Jam, looks like a tasty recipe. Must say the photos look fantastic as well, the lighting, mixed with blur of some looks great. Reply sirisha Thursday, December 18, 2014 at 11:18 am hi Reply Audrey Tuesday, September 13, 2016 at 6:09 am My mother always added a cinnamon stick, 8 whole cloves and chopped walnuts to her Italian Prune Plum Jam. 2/1 plums/sugar. Reply Steven M. Vance Sunday, November 27, 2016 at 10:16 pm Aren’t Italian plums delightful? The home we are staying in has a couple of old trees in the yard. We had our best year yet for plums and harvested thirty-six pounds. After eating a bunch (of course!), we ended up making jam, chutney, barbecue sauce and spiced pickled plums. The jam is wonderful (the color!), but I’m especially pleased with that last one. We also have a quince tree and make Paradise Jelly, an old American traditional of quince, apples and cranberries, with a flavor all its own. We’ve made it three times now and each time it’s a different, rich shade of pink. The tree only produces a good crop alternating years, unfortunately.I just found your blog. Very, very nice. I look forward to getting to know and enjoy it. Steven Reply Christi Friday, October 20, 2017 at 10:53 pm Do you do anything different for frozen plums? And how do you know how much sugar, when there is so much liquid? My plums are thawed already… Reply John Cooke Wednesday, April 11, 2018 at 5:23 pm I am one of those man jam makers from Paw Paw, Mango, PassionfruitLemon Curd and Plum. The berry jams are so easy to make. The Curds are are more challenging and only have a short life so it is necessary to only make small lots or you need to have a lot of friends.Plum jam, great, take an almost uneatable fuit and turn it into a great jam, I use the 2/1 with reusable vacuums lids. At a jam factory in Victoria where they jar jam for many different brands they use the heat of the jam to serialize the jars and lids, I still steralise by boiling water, but the oven idea sounds good also I use the saucer test. Have to thank my Mum a great Cook used the it looks right method, no measuring of any sort no recipe just a great feel for what is right, now cooking for people on the other side. My Grand mother on fathers side was even better she could Cook or make anything from frozen to hard boiled sweets to almost anything, wish I had taken more notice of her recipe for the hard boiled lollies. It’s all supposed to be fun can’t stand the drama on reality TV. Reply Judy Clair Allen Sunday, September 15, 2019 at 12:54 pm My mother told me how her mother made strawberry jam with nothing but strawberries. She just put them in the sun, under something(glass?cloth?) When they dried to her liking, she water bath canned the jam. Mom said it was the best jam she ever had. Mom would be 100, came from a farm family(12 kids) and they were poor. Finnish people on a farm in Lafayette, Oregon. Wish I knew what my mom knew, and grandma too. Reply Ryq G Sunday, August 16, 2020 at 1:15 pm Steam or wet sterilization is superior to dry. Steam has more energy. But pathogenic bacteria are not likely to grow in a strong sugared jam.Regardless of whether the jars are treated in wet or dry heat, the lids should be in hot water before use. This is not for sterilization, but to soften the glue. Place the lids in water, boil and leave them until you’re ready to use.One more thing about sugar. We are all using Italian plums that vary in the amount of sugar they have. The season, date picked, genetics of the tree, location, and weather means that each of us starts with fruit that varies as to the sugar in the fruit itself. That is part of the reason for different amounts of sugar added. Take the sugar added with a grain of ……errr. As they say, your mileage may vary. But the amount of sugar in the final batch is part of what protect it against dangerous bacteria. One shouldn’t need a pressure cooker as the amount of sugar, the acidity and heat are enough to prevent pathogenic bacteria. If you are not an experienced canner, make small batches and store in the refrigerator or freezer. The more levels of security make it safer including using it quickly, preparing in small amounts, keeping it at 212 F from start to finish, using sterile jars/lids/tools, and checking your vacuum.High acid, high sugar, and high salted foods are less likely to become contaminated with dangerous bacteria. For all OTHER foods, you must use a pressure canner or other methods such as dehydration/freezing. A great resource is https://nchfp.uga.edu/publications/publications_usda.html, the National Center for Food Preservation. Reply

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Ellie G Thursday, September 21, 2017 at 4:14 pm Ok you got me with that dark rum touch. Do you add sugar to this recipe of “Sugar Plum Jam” ?? Hope you see this reply to your post of 2014!

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Ellie G Saturday, September 23, 2017 at 12:01 pm Marie thank you for this. I actually used the 2 to 1 plums/sugar ration and found it far to sweet…I will be taking that batch out of the jars and add another batch of cooked plums to it without the sugar so all is not lost.I realize most people prefer the sugary but when it exceeds the flavor of the fruit it’s just a no go for me… sorry.