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Choose glass jars with an airtight, metal lid and ensure they have been washed in the dishwasher or by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts, as these could melt in the oven. Preheat the oven to 130 Degrees C (270 F) and leave the jars for 15-20 minutes.

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In a large heat-proof bowl, combine the chopped plums, lemon juice, and sugar. Mix thoroughly and let sit for 10 minutes. In a small saucepan, add the water and whisk in the pectin until smooth. Bring the mixture to a full rolling boil and then boil hard for 1 minute, stirring the entire time. Remove from the heat.

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Step 3. Combine sugar and pectin in a large bowl. Add plum mixture, lemon juice, pepper, cardamom, and 1 tsp. ginger juice (discard any remaining juice), then stir constantly for about 3 minutes.

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Making Freezer Jam. Wash and stem the fruit (and peel it, if applicable). Place it in a wide-bottomed pan and crush with a potato masher to a smooth consistency, leaving some chunks of fruit if you like. Stir in the sugar and let the mixture sit for 20 minutes, stirring occasionally.

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Add the water and combine plums. Bring the mixture to a boil over medium-high heat. When the mixture comes to a full rolling boil, cover the pan and reduce the heat to the low setting. Simmer covered for 10 minutes, stirring occasionally. Use a masher or spatula to break down the cooked chunks of plum.

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Stovetop Recipe. Wash and dry the plums. Pit them and cut them around the seed. Toss the fresh plums with sugar in a stockpot or pasta pot. Add the plum and sugar mixture to the pot. Start on a medium-high heat and when the fruit comes to a boil, reduce the heat to medium and keep stirring every 5 minutes or so.

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Place a small plate in the freezer right before cooking the plums (this is to use to check if plum jam is ready). Place the plum mixture in a medium sauce pan on high heat. Bring to a boil for a couple of minutes. Lower heat to a low simmer. Stir with a wooden spoon and loosen any pieces that may stick to the bottom.

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Instructions. Add the sliced plums, sugar, whole cardamom pods and salt into a saucepan stirring to combine. 1 pound Plums, ¾ cup Granulated Sugar, ¼ teaspoon Sea Salt, 5 Whole Cardamom Pods. Bringing the stove to medium-high, bring the mixture to a boil and continue heating until the sugar dissolves.

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Bring to a boil to dissolve the sugar, stirring continuously. Continue to stir for 15-20 minutes, or until the gelling point has been reached. Remove from the heat and ladle into glass mason jars. Proceed with the boiling water canning method, if desired. If not, store the plum jam in the refrigerator.

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Directions: Place a small plate and spoon in the freezer. Sterilize 6 - 4 oz jars, lids and bands and set aside. Wash and dry the plums. Remove the pits and medium to fine dice the fruit. In a large mixing bowl, combine the diced plums, sugar, salt, lemon and lemon zest and stir to incorporate the ingredients.

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Using a potato masher or fork, gently crush the plums in a large bowl to release some pulp and juices while keeping the fruit chunky. Toss with the sugar, then add the ginger and lemon zest and juice. Stir until the sugar dissolves. Measure the volume of your fruit mixture; you should have about 6 cups. Step 2.

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To prepare the jam, first, wash and pit the plums. Crush the plums using a blender or food processor to obtain a smooth consistency. Then, in a mixing bowl, mix the crushed plums, sugar, lemon juice, and pectin powder until well incorporated. Allow the mixture to sit for 10 minutes for the sugar to dissolve.

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Instructions. Chop plums then add to a medium-sized sauce pan. Heat on low-medium heat for about 10 minutes. Decrease heat to Lo and cook for another 10 minutes. Using a potato masher, mash away until it's to your preferred consistency. Let sit on stove top with heat off for 5-10 minutes to continue to thicken.

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In a bowl, whisk together sugar and pectin; add to fruit, stirring until sugar mixture dissolves and fruit returns to a full rolling boil. Boil 1 minute, then remove from heat. Transfer to jars or bags, leaving a 1/2-inch space on top. Seal and let sit at room temperature until jam is set, 2 to 3 hours. To store, freeze, up to 6 months.

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Instructions. Wash, pit and chop the plums. Add all prepared ingredients to a large pan or pot, stir together, then cover with a lid. Boil for 15 minutes. Give the plums a stir, then reduce the heat a bit and let cook for 20-30 more minutes or until the plum jam has thickened.