I’ve been a bit slow on posting this one so just in case you thought I was done MORE PLUMS. They are never ending! I wanted to scale back the amount of plums I preserved for the winter because in previous years we weren’t able to eat the insane amount of fruit I canned, but I thought it would be nice to make some plum pie filling so I could still have a plum pie or two before next year. That seems like an achievable goal whereas eating 50 jars of jam is not haha. In fact I’ve already used one jar and it was great.
6 pounds plums, pitted and cut into quarters
3 cups sugar
3 tablespoons fresh lemon juice
3 tsp cinnamon
1.5 tsp ground cloves
Combine plums, lemon juice and 2 cups of sugar in a bowl. Let stand for about 1 hour until juices are almost covering the fruit then strain the liquid into a large pot and return the fruit to the bowl, adding the 3rd cup of sugar, cinnamon and cloves.
Heat the plum juice to boiling as you ladle the plums into the jars. Fill the jars with syrup to 1/2″ from the top. Use a chopstick to free any trapped air bubbles, then wipe the rims and add your lids. Process in a water bath for 25 minutes.
When you are ready to use a jar of filling just pour the contents of the jar into a bowl and mix with a tablespoon of cornstarch to thicken. Then it can be added to your pie base and baked. Easy peasy.