Yellow plums are small and a little tart. They can be eaten out of hand in just a couple bites, but they also make a delicious jam. The skins have plenty of pectin so you won't need to add any.
Some day I'll learn proper "canning" methods, but for the time being, when I make jam, I just make a small quantity that I know will be eaten quickly. This recipe makes one jar of jam, which probably won't last more than a week in my house!
Ingredients:
- 2 cups of chopped yellow plums (pits removed)
- 1 1/2 C. sugar
- 1/3 C. water
- 1 Tbsp. lemon juice
Combine all ingredients in a saucepan over medium heat. Bring to a boil, then reduce heat to medium low to keep the mixture at a simmer. Stir constantly for about 20 minutes, until the skins have dissolved and the mixture begins to thicken slightly. You need to watch the pan constantly or it may boil over.
Pour into a mason jar and allow to cool before refrigerating. Note: The jam will resemble a syrup when it's done cooking, but will thicken to the proper consistency as it cools.
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