I typically use http://www.uga.edu/nchfp/ho... without the lemon juice. I use no pectin and each batch takes about 2 hours (or more). But I don't bother pitting or skinning them - I just cut them in half and fish the pits out after the flesh has been boiled off. It encourages me to continue stirring to find pits at the crucial "spitting but likely to scorch" stage. ;)

Sara

July 06, 2008

Do you have a favorite recipe for jam?

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2008 Plum Jam Production

#plum

My tree - it goes ripe all at once and no mere human could possibly eat that many plums. Nor even SEVERAL mere humans. Thus, I boil it and add heaps of sugar and confine it into small jars where it lives in my cupboard until next year at which point I frantically start foisting it off to make room for the new crop...