Plum Jam

1. 1

   In a large, nonreactive saucepan, toss the plums with the sugar and let stand, stirring occasionally, until the sugar is mostly dissolved, about 1 hour.

2. 2

   Squeeze the lemon over the plums, add it to the saucepan and bring to a boil, stirring until the sugar is dissolved.

3. 3

   Cook over moderate heat, stirring, until the liquid runs off the side of a spoon in thick, heavy drops, 20 to 25 minutes.

4. 4

   Skim off any scum that rises to the surface of the jam.

5. 5

   Discard the lemon and spoon the plum jam into three 1/2-pint jars, leaving about 1/4 inch of space at the top.

6. 6

   Close the jars and let the jam cool to room temperature.

7. 7

   Store the jam in the refrigerator for up to 3 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.