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1
JELLY:
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2
Rinse, drain and pit plums.
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3
Cook the plums and water at a fast simmer for 30 minutes, stirring frequently. I use my biggest, shallowest pan that will hold the plums and water and allow for stirring, you want evaporation to take place.
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4
The plums will become very soft and begin to fall apart.
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5
Press the plums and liquid through a coarse food mill.
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6
Combine plums, lemon juice and sugar in a large pan (like a dutch oven) or preserving pan.
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7
Add 1 tablespoon of butter, this helps reduce foaming.
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8
Stir over medium high heat until sugar is dissolved.
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9
Cook jam at a brisk boil (spooning off any foam that arises) until it passes the jelly test, about 10 - 11 minutes.
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10
Add liqueur and cook 2 minutes.
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11
Remove from heat.
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12
CANNING:
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13
Wash jars and screw rings.
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14
Fill electric fry pan 2/3 full with water and bring to a boil.
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15
Put jars in water, upside down along with sealing lids.
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16
Jars should heat at least 10 minutes, and sealing lids at least 3 and should be covered by water.
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17
Ladle jam into jars filing to 1/4 from very top.
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18
Wipe rim with boiling water using a paper towel.
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19
Put on sealing lid and screw on ring.
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20
Turn jar upside down.
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21
Finish all jars.
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22
Turn jars right side up.
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23
Cover jars with a towel.
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24
Jars should seal in 5 - 30 minutes. If jars does NOT seal, use jam, do not store for any length of time.
