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READY IN ABOUT 3 hrs

Plum Jam

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"Traditional and delicious homemade jam." — DelightfulDines

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Original recipe makes 8 half-pint jars Change Servings

4 1/2 cups pitted, chopped plums
1/2 cup water
7 1/2 cups white sugar

1/2 teaspoon butter (optional)
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings

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Directions

Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

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PREP 30 mins
COOK 20 mins
READY IN 2 hrs 50 mins

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Hello everyone, I am the submitter of this recipe. I just wanted to make a little note, depending on how fresh your plums are is what determines the amount of sugar you need. As they ripen more they tend to lose some of their sweetness, therefore needing more sugar. I live in a small part of Alaska & we tend to get fruit that is near the end of its shelf life. For fresh plums I would suggest adding only 6- 6 1/2 cups of sugar. Thanks & enjoy!

—DelightfulDines

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Most Helpful Critical Review

Aug 11, 2012

From reading this recipe, I think the reason people are having set problems is because, according to the folks at the Sure-Jel number, powdered pectin has to go in BEFORE the sugar, or you will get a set fail.

—MNB357

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22 Ratings

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Aug 09, 2012

****PLEASE READ: I have made this twice now and both times it did not set. I think my mistake was not getting it get to a rolling boil and keeping it there long enough. Like candy this step is vital for it to turn out! I also upped the boxes of pectin to 2. ~ I decreased my sugar by about a cup and added a squeeze of lemon in the mix. I also like to add 2 cinnamon sticks while it simmers for a bit of spice,. The hardest work for me was de-pitting the tiny Japanese plums from our trees but my son helps. We absolutley love love love this jelly (thinner than a jam) The flavor is spicy-sweet & tart, at least with my plums and added ingredients. My son tells me not to give so much away so we can have more! lol.. This is now going to be a tradition to make every summer. :)

—Traci's Kitchen

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Sep 27, 2010

THIS IS A GREAT JAM. IT IS EASY TO MAKE AND TASTE GREAT. I PUT THE PLUMS IN MY FOOD PROCESSOR AND CHOPPED THEM, THEN BOILED AND ADDED 2 BOX'S OF PECTIN.

—mrwisher

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Jun 04, 2012

Good starter recipe. By adding an extra 1/2 cup of plums to recipe and cutting 1/2 cup of sugar you can increase the recipe to 12 half pint jars without losing any of the sweetness. I also used 2.35 ounces of pectin instead of the recommended 1.75 ounce. This thickened up the jam more. Also, to decrease foaming add 1 tablespoon of Lemon juice concentrate along with the butter. The Lemon Juice also helps remove air. Thank you for the inspiration DelightfulDines.

—TheGYPSY

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Sep 04, 2011

Loved it! First attempt at canning. Easy and delicious! Changed two things. Went with less sugar. 6 cups was plenty for us. Also, after cooking the plums we put them thru a strainer and removed the skins. We call it....jamelly!!! Yum!

—mrskag307

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Jul 16, 2011

Loved it, Came out well... I reduced the sugar to 6 cups. I didn't have issues with it setting; but I made sure to get it at the jelling point of 220.

—matta89

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Aug 09, 2011

Small batch - I made just 2 jars-worth... and instead of pectin i used cornstarch.. about a tablespoon per jar. I also added the pinch of lemon and a teaspoon of lemon zest. looks and tastes good. a little cloudier, but the color is still good.

—ensoleille

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Nutrition

Calories
48 kcal
2%

Carbohydrates
12.4 g
4%

Cholesterol
< 1 mg
< 1%

Fat
0 g
< 1%

Fiber
0.1 g
< 1%

Protein
0 g
< 1%

Sodium
< 1 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Plum Jam

Serving Size: 1/128 of a recipe
Servings Per Recipe: 128
Amount Per Serving
** Calories: 48
** Calories from Fat: < 1

% Daily Value *
** Total Fat 0g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol < 1mg < 1 %
** Sodium < 1mg < 1 %
** Potassium 9mg < 1 %
** Total Carbohydrates 12.4g 4 %
** Dietary Fiber 0.1g < 1 %
** Protein 0g < 1 %
** Sugars 12.3g
** Vitamin A < 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron < 1 %
** Thiamin < 1 %
** Niacin < 1 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate < 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.