Select your fruit & recipe:You want fruit to be RIPE, even slightly bruised is OK. Almost falling apart because it is so ripe - if NOT rotten or fermenting - is great! Pick it on the day of canning, or store it overnight at room temp to use in am, or in fridge for a couple days to use later. You DO NOT have to pit the fruit first, if the pits are not free-stone and easy to remove. You can par-boil the fruit with the sugar, and run it through a sieve colander with a "reamer" (? I am just making up a name for this colander-like apparatus) before getting down to actually making jam.
We used small plums for this post, from a tree that is about 60 years old. They may be similar to European blue damson plums. Our variety is Early Golden Plums, I believe, although the name is lost to history. They ripen in early July locally. You could also use small tart cherries, such as Montmorency easily, or other small fruits with large stones.
|Stand, sieve colander, wooden reamer (filled with jam)|
|Ready to simmer when getting close to jam time!|
|Jars in oven ready to fill when time! Oven at 260 degrees|
|Juice, fruit, & stones ready to ream!|
|After removing stones from skins, this is|
added back into jam on stove to cook
|After immersion blending skins into jam|
|Hard to get pic, but |
notice bubbles along
top of jar edge
|All wrapped up ready to seal overnight|