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- Wash and sterilize canning jars before starting. Place in warm water so jars will be warm when filling (can use the same boiled water). Recipe may be doubled.
- Wash plums well. Place into a large pot with sugar and water and bring slowly to a boil. A heavy bottomed pot works best and is less likely to scorch.
- Continue stirring till all of the sugar has completely dissolved.
- Turn to high heat and cook about 15 min (watch carefully and don't allow to scorch, reducing heat if necessary). Cook till it nearly reaches a gelling point, continuing to stir frequently. When mix has thickened skim foam from the top.
- Remove from heat and ladle mix into warm 1/2 pint jars, leaving 1/4" of headspace. Tighten caps and process in a boiling water bath canner for 15 min.
- Remove from canner, allow to cold where there are no drafts.
- Don't tighten seals or possibly touch lids after processing. Check seals after jars are completely cooled; if the domes are not down after 5-6 hrs, put which jar into the refrigerator and use right away (don't store).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 12 servings | |
| Calories 299 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 141mg | 4% |
| Total Carbs 76.8g | 20% |
| Dietary Fiber 1.2g | 4% |
| Sugars 75.42g | 50% |
| Protein 0.62g | 1% |
