Easy Homemade Plum Jam

1. 1

   Coarsely chop plums and stir together with sugar, water and cinnamon in a 2-quart heavy saucepan. Simmer, uncovered, stirring occasionally (more often toward the end of cooking to prevent sticking), until thick and reduced to about 2 1/2 cups, 45 minutes to 1 hour.

2. 2

   Discard cinnamon stick and cool preserves. Transfer to an airtight container** and chill, covered. Preserves keep, chilled, 1 month. You can also follow through with the complete canning process.

3. 3

   **I used Ball pint-sized jars and it filled 1 and 1/4 jars, but they worked perfectly. Before adding the plums to the pot, I filled it with water, brought the water to a boil and sterilized the jars and lids in the water for 15 minutes. Transfer to a towel to dry, then discard the water and proceed with the plum jam ingredients.

* Per serving · 4 servings · Values may vary.

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