Plum Jam

I especially love canning fruits or vegetables that are FREE! That’s right grown in my very own back yard {or friends backyards, or relatives backyards ~ you get the picture}. These plums are from our one, sad little fruit tree, that I baby all year.

I began by pitting the plums, my least favorite part of the whole process {my fingers turned purple.} I shall wear gloves next time.

I chopped up the plums {skin on} with my trusty Pampered Chef chopper.

Then I combined the plums, pectin, lemon juice and water and cooked on medium heat.

When my mixture came to boil I added honey and cooked for another 15mins.

While all of that was happening, I sterilized the jars and lids in boiling water.
{Use caution when canning ~ I burned both of my hands and a foot last year :P ~ see my Salsa post}

I poured my hot jam into the sterilized jars, put the lids on and processed for about 20mins.