Plum Jam "Pluma Butta"

My memories of plum jam mum made when I was growing up are so clear I can taste the jam.   It had the plum skins in it and it tasted very plummy --- like nothing I've had since.   In those days, we ate a lot of jam, with toast, and "reische twiback".

So dad and I made some in September and it turned out great.   We had to use prune plums because no wild plums were available.   Everybody says the best plum jam is made with wild plums.   I guess I have to move back to Manitoba to get this type of food.

You have to use plums that are on the green side to get the tartness and you have to use the skins and stones for flavour and pectin.  Also, do not overcook so you will get mush, not chunks.

Bev and Bernie's Plum Jam

Ingredients:
4 cups (generous) of halved Italian prune plums, including skin and stones
3/4 cup water
2 cups white sugar

Instructions:
Put all the plums and water in a large pot.
Bring to a simmer and cook for 25 minutes stirring occasionally but not too vigorously so that the plums stay in chunks.
Add 2 cups sugar and simmer for another hour, stirring gently but often to prevent burning.
Cool over night.