Plum and Blackberry-Plum Jam

I made two batches of Jam. The Plum Jam is very tart. The second batch is dense and sweet. I like making them because they are so easy to make. While they are baking you can relax, read or clean the house. In Germany,  jam is usually made with " Gelierzucker", a mix of sugar and dry pectin I assume. I made my own by mixing dry pectin and sugar together. This Jam needs to be processed in a water bath to seal correctly. Follow the manufacturer's instructions.

Robert's beautiful plums

My jars, screws, and lids are being sterilized

The baked jam

Jam on French Brie

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Ingredients:

Recipe for Plum Jam
4 8 ounce canning jars with lids and screws
8 cups of washed, pitted, and quartered plums ( about 3 pounds) 
2 cups of sugar mixed with 3 TBS of dry pectin
1-2 cinnamon sticks


Recipe for
Plum and Blackberry Jam

Ingredients:

2 8 ounce sized canning jars with lids and screws
4 cups of plums
1 cup of washed blackberries
2 scant cups of sugar mixed with 3TBS of pectin.

Directions for both Jams:


Preheat oven to 350 degrees
Spray Pam in a large pyrex or other pan
Put the fruit on the button
Add the sugar and pectin mixture on top.
Bake for about 2 hours
During the first hour the mixture will be very juicy.
During the second hour the juice will cook down. Stir and
mash the mixture.
Fill the jam into the prepared jars, put on the lids and the screws and process in a water bath for about 10 to 15 minutes. ​