Bread Machine L&J Santa Rosa Plum Jam

• 7 cups plums, with the pit removed
• 2 1/2 cups granulated sugar
• 4 tablespoons low-sugar pectin

1. 1. Strain cut fruit to remove excess juice, saving the juice in the fridge for other projects.
2. 2. Pure the fruit with an immersion blender or hand-crank food mill.
3. 3. Place fruit, sugar and pectin in the 9-cup bowl of your bread maker.
4. 4. Stir gently to combine.
5. 5. Put bowl into the bread maker and close the lid.
6. 6. Select the jam setting on the bread maker and press start.
7. 7. Once the jam cooking cycle is finished (CAUTION: EXTREMELY HOT JAM AND STEAM) remove the bowl from the bread maker.
8. 8. Stir the jam gently to combine anything that has risen to the top of the bowl.
9. 9. Taste the jam (dip spoon into jam and let it cool) and add up to 1/2 cup of sugar to balance out the sweet-sour taste.
10. 10. If you will refrigerate or freeze the jam, let it cool slightly then put in clean containers and place in the fridge/freezer.
11. 11. If you will can the jam, follow a safe canning such as the USDA guide to home canning:
12. nchfp.uga.edu/publications/publications_usda.html.
13. NOTE: Frozen or properly canned jam should be eaten within a year. Refrigerated jam should be eaten within 3-4 months.

sugar, lowsugar

Taken from www.food.com/recipe/bread-machine-l-j-santa-rosa-plum-jam-536099 (may not work)