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