While at Oregon Flock and Fiber Festival last weekend (see recap here), I was gifted with a shopping bag about 1/2 full of prune plums. We were eating them, but not making much of a dent, so I said I'd take them home and make jam. Yes, well...
It turns out that prunes are drier and sweeter than regular plums (I never knew that), so they behave differently. I also didn't measure them after I cut them up, which affected the outcome.
So, in true Laura cooking fashion, I dirtied another pot, a 16 qt. stock pot.
This pot was a present from my mom many, many years ago. It has made horse bran mashes, many batches of jam, and lots of stock from Thanksgiving turkeys. It also has a lid, which some of my others don't (we won't go into why...).
I added a couple of inches of water and started cooking them. They got soft, and softer and then I went at them with a potato masher.
After cooking it down some more, I decided that I would turn it into jam. Reading the pectin instructions it says, "5 3/4 c chopped plums" - uh oh... I have 16 3/4 c of prune soup. This wasn't going to go well, I could tell. So, I called Michelle, who cans a lot, and makes jams and butters and asked her advice. "I put mine in the Crock Pot," she says. So I did.
When the canner was boiling merrily away, I started filling jars, discovering that half-pint jars fit two to a slot (except where the handles are) and 2 in the middle! I ended up with 13 jars, which didn't really fit, so I made do. They were all covered with the requisite 2" of water, so I figured it was good!
It was very yummy...
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