Trina's page of Blogginess: Second Plum Harvest: From tree to jar in three hours!

In my futile attempt to stay on top of plummageddon 2013, I asked the boys to help harvest the newly ripened plums from the trees in the backyard. It's only been 4 days since we harvested the last batch, but we managed to pick another 10 pounds of fruit, and probably composted another 10 pounds or so (those which were on the ground, picked but not quite ripe, questionable in any way, or simply not perfect).

I think we managed to get most of the fruit (within reach) from the plum tree on the side of our yard. The one in the back of the yard is MUCH larger, with a LOT more fruit on it. The fruit on the back tree will ripen a few days (week?) after the side tree, so it's good that they are spread out. Again, slightly less overwhelming....for now.

We came in, cleaned and sorted them, then Dick and I went into Jam Mode! I figure if we make several smaller batches of jam whenever the fruit is ripe, it won't be nearly as overwhelming as it was last year. (again, this sounds good in theory, but....)

It was the first time that we've made jam without Linda's supervision, so we were really put to the test!

I think it all went well. We just put 14 jars in the dishwasher to seal. From what we tested, it tasted good, the kitchens not a mess, and no one was killed...

Today's recipe (because each time it seems different)

10 pounds picked fresh plums = 24 cups of fresh fruit
cooked down to: 15 cups of cooked fruit (pitted and skinned)

8 cups of sugar
6 boxes of pectin (1-1/2 cups)
(mix 1/2 cup of sugar in with the pectin)
1 tbsp butter (to help reduce foam)

yield: 13-1/2 12 oz jars

of note:

after we sifted the cooked fruit of seeds and skins, simmer for 5 minutes
stir in the sugar, add butter. Bring the mixture to a full, rolling boil over high heat, stirring constantly.
Mix in the pectin quickly. Return jam to full boil, and boil for 1 minute, stirring constantly.

update
So far, this is the BEST batch of plum jam we've made yet! :)