Pump up the JAMS. Preserving plums.

Before you begin, here is what I would have done differently: I would have opted out of the cinnamon stick, while it was good, it wasn't really what I was going for. But it is delish, if you like cinnamon.

Before begining, I cleaned my jars in boiling water. This is only necessary for canning, I think, but I wanted to be safe, considering some of my jars were salsa jars. Salsa jam...mmm?



1. Coarsely chop plums and stir together with sugar, water, and cinnamon stick in a 2-quart heavy saucepan.

Chop those puppies!

Use a heavy saucepan so the plums don't burn.

2. Simmer, uncovered, stirring occasionally (more often toward end of cooking to prevent sticking), until thickened and reduced to about 2 1/2 cups, 45 minutes to 1 hour.

This was after about 20 minutes. Be sure to stir frequently!

Finished! After an hour.

3. Discard cinnamon stick and cool preserves. Transfer to an airtight container and chill, covered.

The recipe made 2 of these jars, and half of another jar about this size.
Notes- Preserves keep, chilled, 1 month.

Warm, it was so delicious. Chilled, I had it on Peanut Butter and Jelly, and I loved it.