Plum Jam and Plum-Strawberry Jam

Bill has been at it again---he and his wife made 21 jars each of Plum Jam and Plum-Strawberry Jam last Monday.

Plum Jam

6 cups pureed plums
1 Jalapeno pepper, seeded, and pureed in 1/2 cup water
7 cups sugar
1 package pectin
1 tsp. butter or margarine

1. Measure exact amount of fruit and Jalapeno water mixture into a saucepan. Bring to a boil; reduce heat, cover and simmer for 5 minutes.

2. Measure exact amount of sugar into a separate bowl; set aside.

3. Stir pectin into fruit mixture once it has cooked, and add butter to reduce foaming.

4. Return mixture to a full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.

5. Stir in sugar quickly. Return to a full rolling boil and boil for 1 minute, stirring constantly. Remove from heat and gently stir in any foam that may have formed.

6. Ladle quickly into prepared jars, filling to 1/4 inch from the top.

7. With a clean, damp towel, wipe jar rim and threads. Cover with lid and ring. Screw ring tightly.

8. Place jars in an elevated rack over boiling water (in a water bath canner), and lower rack into canner. Water must cover jars by 1 to 2 inches.

9. Cover, bring water to a gentle boil. Process 10 minutes.

10. Remove jars and place upright on a towel to cool completely. Allow to set 24 hours before using.

Note: Bill didn't say how the Plum-Strawberry Jam was made, but likely the fruit called for was half plum puree and half strawberry puree, enough to equal 6 cups.