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| What You Need: |
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4 pounds firm, ripe blue or red plums
4 pounds sugar (10 cups)
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| How To Cook: |
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1. Wash the plums under cold running water and pat them dry with paper towels. Then cut them in half and pry out the pits. With a nutcracker or the tip of a knife, break open 12 of the pits and remove their kernels.
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2. Combine the plum halves and the 12 kernels in a 6- to 8-quart pot. Stir in the sugar. Let the mixture rest at room temperature for 30 minutes, then set the pot over low heat and cook, stirring constantly with a wooden spoon, until the sugar dissolves.
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3. Bring to a boil over high heat, reduce the heat to moderate, and cook, stirring occasionally, for 45 minutes, or until the jam thickens and reaches a temperature of 221°F (or 9°F above the boiling point of water in your locality) on a jelly, candy or deep-frying thermometer.
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4. Remove from the heat. With a large spoon, carefully skim off the foam from the surface and ladle the jam into hot sterilized jars or jelly glasses.
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