Plum Freezer Jam

Julie and I tried out a thing called Bountiful Baskets this past weekend. It's a co-op that groups people together to to purchase produce at a discount that is then distributed to each member of the co-op.

So bright and early on Saturday we went to pick up our baskets and came home with our loot:



I got a giant head of Romaine lettuce, 3 tomatoes, an eggplant, celery, a head of cauliflower, 17 plums, 7 limes, 8 bananas, and a box of strawberries.

All stuff that I either use or could figure out a use for. However, 17 plums are A LOT. We eat plums, but not that many. So I made freezer jam.



Freezer jam is VERY easy. It's a bit less cooking and you don't have to process the jars in boiling water.

Plum Freezer Jam

2 1/2 pounds of ripe plums (4 cups finely chopped)
2 Tbsp lemon juice
3 cups of sugar

Do not peel the plums, remove the pits and finely chop (you can mash your fruit more or hit it with an immersion blender like I like to do)

Combine 3 cups sugar and 1 package no sugar fruit pectin in a large saucepan. Stir until thoroughly mixed.

Stir in 1 cup of water and bring to a boil for 1 minute, stirring constantly. Remove from heat.

Pour fruit and lemon juice into the hot pectin-sugar mixture and stir for one minute.

Pour into freezer proof containers leaving 1/2 inch head space for expansion during freezing.

Let stand at room temp for 24 hours.

You can refrigerate for 3 weeks or store in the freezer for up to a year.