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Plum Jam

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Ingredients
  • Remove pits from 2.5 pounds of plums (some should be underripe).
  • Chop and place in a bowl with 3.5 cups of sugar. Cover and let
  • sit at least an hour (or overnight in the fridge). The plums will
  • exude a lot of juice.
Instructions

Put contents of bowl in a big pot and heat gently until the sugar melts, then bring to a rolling boil. Cook to the jell point, then add a few tablespoons of liqueur (if desired - amaretto, triple sec, and brandy are all nice - or leave it out). Ladle into jars and process.

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