The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Nov. 11, 2009
It turned out very delicious - love the flavor - but didn't gel properly. I'll be giving it out to friends this Christmas labelled as "Cinnamon Plum Sauce." It's good on waffles!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
Reviewed: Oct. 4, 2009
I canned two batches of this jam and now I have syrup, (lots of syrup). I should have cut back on the sugar, because it is very sweet. Like one of the other reviewers, I am wondering if the problem was the type of plums I used.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 27, 2009
Easy and great. Everyone loved it.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 22, 2009
I gave this a 3 star because of the extra work to set the jam. I found a good fix to set by my third time around. For those of you who dont know how to fix here is the receipe. For every 1 cup of product add 3 tbsp of sugar 1 1/2 tsp lemon juice 1 1/2 tps of liquid pectin. In a large stainless steel pot whisk together and boil to a rolling boil let boil for a good minute remove from heat and re pack your jars. I have a ton of plums on the tree and was a good way to use them up. Good receipe but if you don't get jam to set its a lot of work to redo it. I am dissappointed that because I had to rejar the plums really got boiled down too much, will know better for next years crop
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 1, 2009
I got endless compliments for this jam. I used pluots rather than plums and cut the sugar down to 2 cups. I also used the no sugar needed fruit pectin. I cooked it slightly longer so as to let more of the liquid evaporate. I will be making more of this jam next year when our tree is producing fruit again!
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Cooking Level: Expert

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The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 10, 2009
followed recipe exactly, a little runny but not too bad...but i think a bit too sweet. if i were to make it again i would use less sugar.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
Reviewed: Jun. 25, 2009
I've got an awful lot of experience with canning and I just could not get this to set up. I was sure the others that couldn't get it to set were doing something wrong, but I didn't have any better luck. I followed the recipe exactly so that's not the issue. I'm wondering if the type of plums makes a difference. The mixture did have a wonderful flavor so I'm sure I'll have great syrup if nothing else. I'm thinking it will be great on home made vanilla ice cream.
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Cooking Level: Intermediate

Home Town: Jacksonville, Illinois, USA
Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Jan. 22, 2009
This recipe is great. It's super easy and it turned out perfect. Also it was a big hit amongst my family members. I put the same amount of pectin as in the recipe and the jam set perfectly.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Dec. 16, 2008
This recipe is great. We made with prune plums from a tree in our yard. We have tried with both skinned and unskinned. We prefer the unskinned. It gives it more color. Very YUMMY!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Oct. 10, 2008
Works great, tastes great, looks beautiful! Next time I'll skip the peeling (my plums were small!) and skim out the peels during cooking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 22, 2008
Nice jam recipe! The cimple addition of cinnamon gave the plums another dimension of flavor, which was just what I was lloking for.
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 7, 2008
Great recipe! However had problems getting jam to set so increased pectin to 1 1/2 pkgs and worked great after that. I also took the advice of one of the other reviews and did not peel and it worked out fine. I made one batch according to the recipe and another and doubled the cinnamon. My kids loved it! If one wanted to leave this as a sauce for ice cream it would be yummy!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 4, 2008
We bought a house two years ago and when I cleared the brush in the backyard I found a plum tree. I set out to make whatever I could. As with some other reviewers, my jam would not set either. I followed the recipe exactly. So, I'm gonna try one more time. We will use this batch as syrup as others have suggested.
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Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 21, 2008
Tastes delicious! However for reasons unknown my jam didn't set. So it's Cinnamon Plum Syrup. I am unsure if it's because of my high altitude or what. I followed the recipe exactly so I am clueless. It makes wonderful syrup though!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Jul. 16, 2008
I love the taste of plum and cinnamon together! It took me a while to prep, and I didn't have pectin in my pantry. So I used potato starch instead. It worked just as well. This was a great easy, tasty recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Photo by Tricia Jaeger
Reviewed: Jun. 27, 2008
This was my first attempt ever at canning and I'm so surprised it worked! The jam is very sweet, a bit tangy and a bit spicy. I left the peels on (how could anyone peel those things?) and they just sort of melted away in the boiling process and gave the jam a nice red color. Also, I used a 3 oz. packet of the liquid Sure-Jell instead of the powder. I'm so proud of myself! Yeah me!
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Photo by Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Mar. 18, 2008
Very good flavor regardless of my mistake. I had so many plums I added equal amounts of plums to sugar and ended up with syrup instead of jam. Great with waffles and pancakes. I've even substituted it for the 1/2 cup of white sugar in the Quaker oatmeal cookie recipe. This is my most often requested "mistake" and although I plan on following the recipe to make jam this year, I will still make syrup.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.12 star rating.
Reviewed: Oct. 2, 2007
I had overripe plums and didn't have pectin so I used 1 tsp. unflavored gelatin. Some in the fridge and some in the freezer - delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Sep. 24, 2007
This was my 1st attempt to make jam and I was surprised how easy it was. It was a huge hit with the family, even my son who will normanlly only eat grape jam loved it! If I can make it, anyone can! Give it a go.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.12 star rating.
Reviewed: Aug. 27, 2007
I loved this recipie. The cinnamon was subtle but gave the jam just a little bit extra flaver. The only changes that I made was to the cooking order. I followed the cooking directions that came with the pectin. They have never let me down. It set up great. I will definatly add this one to my recipie box.
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