Cherry Plum Jam

Note: You’ll also need 7 to 8 half-pint jars with lids and rings.

1. Prepare a boiling water canner that is tall enough to ensure you have at least 2″ of water covering the top of your jars, plus space to allow for a hard boil without slopping over the rim. Fill the canner with the appropriate amount of water and bring to a boil while you proceed with the next steps.

2. Combine all ingredients in a large pot over medium-high heat, stirring and mashing the mixture until the sugar dissolves. (A potato masher works well for this.)

3. Turn off heat. Place a sieve over a large bowl. Carefully pour the hot mixture through the sieve and into a bowl, pressing on the solids. Set pot aside. Remove pits from the sieve, reserving any fruit and skins left in the sieve. Add reserved fruit mash into the bowl with the strained mixture. Note: If you’re lucky enough to own a food mill, simply run the mixture through the mill.

3. Return the fruit mixture to the pot. Bring it slowly to a boil, then cook rapidly to the gelling point and thickened. Stir frequently as the jam thickens to prevent sticking or burning.

4. Remove from heat. Ladle hot jam into clean, hot jars.

For Ball or Kerr style jars, leave 1/4 inch headspace. Wipe rims clean and top with hot lids. Screw bands onto the jars just until finger tight.

For Weck jars, leave 1/2 inch headspace. Wipe rims clean and top with glass lids to which you’ve already attached the rubber rings. Clamp shut.

5. Process jars in a boiling water canner (212°F or 100°C) for 15 minutes. Remove jars immediately and set them upright on a clean towel or wooden surface, away from drafts. Let jars sit undisturbed for 12 hours.

Carefully remove metal bands (Ball/Kerr) or clips (Weck). Check for proper seals. Label the jars and store in a cool, dry, dark place for up to a year.

Yield: 7 to 8 half-pints.