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Don't set the cooling jars on the section of the paper containing the Sudoku and KenKen puzzles, because obviously, you'll need those. |
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| The pre-jam gems |
Ingredients:
- a quart of plums (or enough to make 4 cups of roughly chopped fruit)
- 7 cups of granulated sugar
- juice of half a large lemon
- 1 packet of liquid CERTO or other similar pectin product
Instructions:
I vaguely followed the recipe inside the CERTO package for apricot jam (also divine).
Wash your preserving jars and lids well. Place the jars on a baking tray in the oven at 350 degrees F. to allow them to heat and dry. Sterilize the lids in a pot of boiling water for several minutes. This can be done as your jam is heating up.
Cut the plum flesh away from its stone with a paring knife. (Leave the skins on; they basically disintegrate during the cooking process.) You'll end up with fairly roughly cut-up fruit this way. Continue until you have 4 cups of chopped fruit. Place the plums and sugar into a large heavy pot along with the lemon juice.
Stir (constantly) while bringing the mixture to a boil over high heat, then allow a rolling boil for one minute. (Remember, that's when the jam takes on a life of its own). Remove from the heat and stir in the pectin. Continue stirring the jam for 7 minutes, then pour it into the clean and hot canning jars until about a centimetre from the tops of the jars, then carefully seal with the sterilized lids. Set the jars on a section of folded newspaper to cool, (I use the sports section or the business section), and wait for the lids to pop, indicating a vacuum seal.
