Making and Canning Satsuma Plum Jam without Pectin
- Published on March 02 2011
- Written by David Blackburn (All Rights Reserved)
Satsuma Plum Jam is easy to make using the recipe below without adding pectin. We make most jams using the same procedure, regardless of the fruit.
Per 1/2 Pint (8 oz.) Jar
|8 Jars||10 Jars||12 Jars|
||1/2 lb.||3 lbs.||4 lbs.||5 lbs.||6 lbs.|
|Sugar||1 cup||6 cups||8 cups||10 cups||12 cups|
|Water||2 Tbsps.||3/4 cup||1 cup||1-1/4 cups||1-1/2 cups|
|Lemon Juice||1 Tbsp.||3/8 cup||1/2 cup||3/4 cup||1 cup|
Yield may vary slightly.
This recipe is adapted from the U.S. Department of Agriculture's Complete Guide to Home Canning and Preserving
If using pectin, follow manufacturer's instructions.
If you are new to home canning, we recommend you begin with this video.
You will learn how to can jam, infuse fruit and then process them
in a hot waterbath canner.