I wanted to post a link to this recipe from Ball’s Website www.freshpreserving.com but I cannot find one. They are all listed separately. There are some great tips on the website, though. You should check it out, if you have an interest in canning.
I always blanch my plums, peaches and cherries and then transfer them to a water bath. It is soooo much faster than peeling. The skins just slip right off. It reduces your prep time by half.
Prepare jars. Wash in hot soapy water and rinse thoroughly. Place directly in water bath canning pot. Cover clean jars with water about 2 inches above jars. Boil jars for 10 – 15 minutes to sterilize. Let jars sit in hot water until ready to fill.
Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them. Peel and cut plums into small chunks. Add to 8 qt. sauce pan. Mash with potato masher. Add water.
Measure sugar and pectin. Add a few tablespoons of sugar to pectin.
Bring plums to a boil and add pectin/ sugar mixture. Bring to a full boil (one that can’t be stirred down).
Add the rest of sugar all at once. Again, bring to a full boil and boil for 1 full minute.
Fill jars, leaving 1/2" headspace. Wipe rim of jars with clean paper towel and place lid on. Add band and tighten to fingertip tight.
Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
Turn off heat and allow to sit in water for 5 minutes. Remove them to counter and let them cool.
After 24 hours, check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
Jars that have sealed should be stored in a cool place for a year. (If it lasts that long!)
This recipe makes 2 half pint jars jam.
IMPORTANT!! I had very sweet Sugar Baby Plums. If you're plums are on the tart side, eliminate or cut down on the amount of lemon juice.