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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Home carbonation — sparkling water, cocktail soda, flavored drinks
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Home carbonation — sparkling water, cocktail soda, flavored drinks
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
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Combine plums, sugar, and pectin (if using) in a large bowl and toss. Cover and refrigerate for at least 8 and up to 24 hours. Place a few metal spoons in the freezer. Transfer plum mixture to a large, wide pot and stir in calcium water. Cook over medium heat, stirring occasionally to prevent scorching. Simmer until plums are mostly softened, about 15 minutes. For a smoother jam, place a food mill over a bowl and ladle a few cups of the mixture into it. Mill the mixture into the bowl. Repeat until roughly half the plums have been milled, then stir the milled plums back into the pot. Continue to cook until mixture starts to foam. Scrape off and discard foam using a metal spoon. Stir in butter. Continue to cook, stirring occasionally to prevent scorching, until foaming has subsided, about 15 minutes longer. Continue to cook, stirring more frequently, until jam is glossy, about 10 minutes longer. To test for doneness, spoon a small amount of jam onto one of the frozen spoons and return to freezer for 5 minutes. Remove from freezer and check consistency. The jam is ready when it's spreadable, but not runny. Cook until this texture has been reached. Transfer jam into washed and rinsed Mason jars. Seal jars and process according to manufacturer instructions. Store or serve.