This is an easy-to-make jam with only four ingredients. It reminds me of my childhood and the warm days of late summer when I helped my mom can all the veggies and fruit of the harvest.
Jam takes some time to bake, but there is no artificial ingredients and the jam keeps very well caned and without refrigeration.
We love this jam for breakfast with bread and butter, with pancakes and waffles, on cheese boards but my favorite way to serve with Crepes. I am sure you will find a way to use this fragrant, sweet tasting goodness!
10 lb. Plums
7 cups white sugar
2 Cinnamon sticks
2 lemon juice
Jars and canning supplies
Wash your plums thoroughly, pit them and half them.
Place the plums into a deep roasting pot. Do not over fill the pot because jam maybe be boiling over.
Pour sugar over plums, add lemon juice and cinnamon sticks and stir until well incorporated. Set aside for 1-2 hours.
Preheat your oven to 350 F.
Place the pan in the middle rack of the oven.
Bake for 2 ½ hours, stirring in first 30 minutes of baking so the sugar gets dissolved completely.
Turn off the oven and let it cool completely.
Stir the jam and bake for another 2 hours at 350 F.
At this point your jam is thickening but still runny.
If you like your jam to be thicker, cool the jam completely and bake for another hour. I stopped at this point since I like to have runnier jam with chunks of fruit.
While jam is still boiling hot, fill into clean, sterilized and hot jars and follow your usual canning procedure.