2lbs of plum
1tbls Citric Acid
2 Cups of Brown Sugar (you can use white)
1/2 teaspoon Vanilla Extract
1/2 tsp salt
1/2 Cup of Clear Jel
1/4 cup water
Before you begin working with the food, prep all of your materials.
Fill your caner bath with water and turn on the heat so that it is boiling when you are ready to can.
Wash your jars, and lids, in soap and water. Most recipes you see on line will tell you to clean jars in boiling water. This was how they cleaned things in the old days, back when people made their own soap. Soap today is able to clean these jars well enough to skip boiling them.
Set your jars up in your work space.
Step 1: Wash plums in cold water and vinegar.
Step 2: Slice Plums into small crescents. Place plums in a large bowl and sprinkle the sugar and salt on them. Place bowl in the refrigerator for a minimum of one hour.
Step 3: In a large pot strain in the juice of the plums, leaving the fruit behind, and add in the 1/4 cup of water, Clear Jel and Vanilla Extract. Bring the mixture to a boil and keep stirring until the mixture turns into a thick jell.
Step 4: Fold the plums into the jel, making sure all plums are covered.
Step 5: Fill your jars leaving an inch of headspace. Seal jars and place in the caner bath.
Step 7: Remove jar and set aside to cool. After 12 hours, if the lid remains down, do not press in when touched, it has sealed and can be stored in a cupboard for later use.