Reviewed: Dec. 7, 2011

worked really well for me, I used 6.5 cups of sugar and my own sterilizing/canning method. I used 3.5 cups of almost ripe plum and 1 cup of blackberries, tastes great! I didn't add any water but mashed my fruits as I always do and pulled out some of the peels. Made 8 jars.

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Reviewer:

Taigur

Cooking Level: Intermediate

Home Town: Invermere, British Columbia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Oct. 10, 2011

Easy and soooooo yummy!!

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Reviewer:

Shelley74

Reviewed: Sep. 29, 2011

Great directions and delicious. I used the food processor to chop the plums and they were quite liquid so I didn't add any water. My plums must have been really good, because I cut the sugar down to 3 cups and it was perfect.

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Reviewer:

asherdolph

Reviewed: Sep. 27, 2011

Excellent recipe! I, too, had extremely sour plums (though perfectly ripe).... end of shelf-life, presumably. I ran a cup short of plums, so I added enough chopped apple to make the full 4.5 cups. Also added a smidgen more water to the pot, and a tsp. of cinnamon for good measure. Lovely colour, and jelled well. Would definitely make this recipe again, with plums only, when they come on sale again.

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Reviewer:

CANUCKATLARGE

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Rossburn, Manitoba, Canada

Reviewed: Sep. 17, 2011

Hello everyone, I am the submitter of this recipe. I just wanted to make a little note, depending on how fresh your plums are is what determines the amount of sugar you need. As they ripen more they tend to lose some of their sweetness, therefore needing more sugar. I live in a small part of Alaska & we tend to get fruit that is near the end of its shelf life. For fresh plums I would suggest adding only 6- 6 1/2 cups of sugar. Thanks & enjoy!

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Reviewer:

DelightfulDines

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Ketchikan, Alaska, USA

Reviewed: Sep. 15, 2011

This is lovely Jam....However I wish I had follwed the advice of other reviewers and cut back on the sugar. It is very sweet. I did use two boxes of pectin and didn't have any problem with setting.Thanks for the recipe!

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Reviewer:

snowman

Reviewed: Sep. 4, 2011

Loved it! First attempt at canning. Easy and delicious! Changed two things. Went with less sugar. 6 cups was plenty for us. Also, after cooking the plums we put them thru a strainer and removed the skins. We call it....jamelly!!! Yum!

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10 users found this review helpful

Reviewer:

mrskag307

Cooking Level: Expert

Living In: Fond Du Lac, Wisconsin, USA

Reviewed: Aug. 9, 2011

Small batch - I made just 2 jars-worth... and instead of pectin i used cornstarch.. about a tablespoon per jar. I also added the pinch of lemon and a teaspoon of lemon zest. looks and tastes good. a little cloudier, but the color is still good.

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Reviewer:

ensoleille

Home Town: Syracuse, New York, USA

Reviewed: Jul. 16, 2011

Loved it, Came out well... I reduced the sugar to 6 cups. I didn't have issues with it setting; but I made sure to get it at the jelling point of 220.

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Reviewer:

matta89

Reviewed: Jun. 24, 2011

This was my first time making jam/jelly and I thought the directions were great. I decreased my sugar by about a cup and added a squeeze of lemon in the mix. I also added one cinnamon stick while it was simmering for a bit of spice. The hardest work for me was de-pitting the tiny Japanese plums but my son helped. I can't wait until tomorrow when it's set to try it! :) FOLLOW UP: IT DIDN'T THICKEN UP, NOT SURE IF IT WAS SOMETHING I DID WRONG... THE FLAVOR WAS NICE BUT I WOULD SUGGEST FOLLOWING THE FIRST REVIEWERS SUGGESTION AND USING TWO BOXES OF THE PECTIN...

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