Certo Plum Jam Recipes

Steps:

• Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Pit unpeeled plums. Finely chop or grind fruit. Place fruit in saucepan; add water. Bring to boil. Reduce heat to low; cover and simmer 5 min. Measure exactly 4-1/2 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Pit unpeeled plums. Finely chop or grind fruit; place in large saucepan. Stir in water. Bring to boil. Reduce heat to low; cover and simmer 10 min., stirring occasionally. Place 3 layers of damp cheesecloth or a jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 4 cups juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Steps:

• In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups.
• Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.
• Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands.
• Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush blueberries thoroughly, one layer at a time. Measure exactly 4-1/2 cups prepared blueberries into 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir sugar into prepared blueberries in saucepot. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Steps:

• Prepare jars as described in General Rules.
• Combine plums, sugar, lemonjuice, and salt in a stockpot overhigh heat. Bring to a boil,mashing with a potato masher.Skim scum off top.
• Boil, skimming and stirring frequently,until bubbles slow, youcan see chunks of fruit showingthrough top, and mixtureclings to a spoon, falling offin languid clumps, 10 to 12 minutes.Pick up and discard skinswith a fork, if desired.
• Lift jars out of hot water oneat a time, draining water. (See General Rules for how-to's.) Ladlehot jam into hot jars using awide-mouth funnel, leaving1/2-inch headspace. Slide a nonmetallicspatula or chopstickbetween jam and jar to releasetrapped air bubbles.
• Wipe rim and threads of jarwith a clean, damp cloth. Removelid from hot water. Placelid on jar. Screw band downevenly and firmly, just until resistanceis met. Place in cannerand lower into water.
• Put lid on canner. Bring waterto a boil. Start keeping time afterwater comes to a rolling boil.Process 1/2 pints 10 minutes at agentle but steady boil.
• Turn off heat and remove cannerlid. Let canner cool 5 minutes,then remove jars and set themupright on a dry towel or rack.Do not retighten bands. Let jarscool 12 to 24 hours.
• After jars have cooled, checklids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jarsurface with a clean, damp clothto remove food particles andresidue. Label. Store jars in acool, dry, dark place.

Steps:

• In a large pot combine peaches, plums, lemon juice and sugar.
• Cook, stiring, over med-high heat until sugar is melted.
• Bring to a rolling boil.
• Boil, stirring constantly, for 1 minute.
• Add 2 pouches of Certo, stirring constantly.
• Return to a rolling boil.
• Boil, stirring constantly for 1 minute.
• Remove from heat.
• Skim off any foam with a metal spoon.
• Fill Hot sterile jars leaving 1/4 inch headspace.
• Wipe off jar rims with damp cloth.
• Top with 2 piece seal and ring.
• Hot water bath jars for 10 minutes.

Steps:

• Place the chopped plums, sugar, lemon juice, lemon zest, ginger and salt in a medium sauce pan over medium-high heat. Bring the mixture to a boil, stirring occasionally. Reduce the heat to medium-low. Simmer for 5 minutes, stirring occasionally.
• Strain the mixture through a fine mesh sieve over a bowl, pressing down on the solids to extract as much juice as possible. Reserve the solids.
• Return the strained juices to the sauce pan. Bring to a boil over medium-high heat, stirring frequently to avoid burning. Boil until a candy thermometer reads 220 degrees (the gel stage). Remove the pan from the heat. Stir in the reserved solids.
• Transfer the jam to sterile jars, or freeze whatever jam you don't intend to use right away.
• Enjoy!

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Stem and crush strawberries thoroughly, one layer at a time. Measure exactly 4 cups crushed strawberries into 6- or 8-quart saucepot.
• Add sugar; stir. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Peel and pit mangos. Grind or crush fruit thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
• Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Steps:

• Bring all ingredients to a boil in a large pot, mashing with a potato masher.
• Cook, stirring frequently, until mixture is the consistency of very thick honey, about 5 to 10 minutes.
• Remove plum skin if desired. Discard vanilla bean and zest. Do not strain; jam should be chunky.
• Refrigerate in an airtight container up to 1 month.