These are jars of plum jam that I made from the plums on the plum tree in my front yard.
I’ve never canned anything before – the process wasn’t as daunting as I had feared. I had no idea there was so much sugar in jam. Normally, I use about half as much sugar than recipes call for, but I read to be as exact as possible with directions when making jams and jellies, as the end product can result in a sticky-liquidy mess. I used 12 cups of sugar, which makes me cringe now, but won’t bother me if the jam is set, and ready for shelf life. It’s still cooling right now, but hopefully I can demonstrate it’s nom-worthiness on some toast soon.
I learned how to do something new today. High fives all around!