Plum Jam Recipe

With August come the plums! It is so amazing to be able to preserve the plums from this singular sweet season to enjoy until the next. Once you make your first batch of plum jam you realize how easy it is and will want to preserve everything. Summer jams made with love make great hostess gifts for the holidays. This plum jam recipe is from Ball’s Complete Book of Home Preservation.

This recipe calls for powdered pectin, but you can omit added pectin if you use 1-part underripe plums to 3 parts ripe fruit (so 2-cups underripe and 6-cups ripe plums) which will naturally add pectin. Note the cook time will be longer for the jam to gel. If it doesn’t gel make the most out of plum syrup instead! 

Important

• Choose firm plums because they naturally contain more pectin than overly ripe plums and will ensure your preserves last longer.
• Chop your plums in small pieces to ensure accurate measurements for the proper ingredient ratios in the recipe.
• When adding pectin a little too much is better than too little.
• Splenda may be substituted at a 1-1 ratio in this recipe with no further modifications. Please see the National Center for Home Food Preservation Complete Guide to Home Canning USDA publications on home food preservation safety, section on low-sugar jams.
• Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

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YIELD

Eight 8oz canning jars

INGREDIENTS

• 8 cups of chopped, firm, pitted plums
• 1/2 cup water
• 8 cups granulated sugar
• 4 tablespoons fresh lemon juice
• 1.75 oz powdered fruit pectin

TOOLS

• 1 large stainless steel sauce pan
• 1 large stockpot
• 8 - 8 oz canning jars
• Jar lifter
• Magnetic lid lifter
• Jar funnel
• Headspace/bubble remover
• Silicone/ wire rack
• Paper towels
• 1/4 cup white vinegar

PREP

1. Wash jars in hot soapy water, set aside face down until ready to use;
2. Set lids aside in a bowl of hot, but not boiling water (this loosens the adhesion up to help them seal).

MAKE IT

Make Jam

1. Boil plums and 1/2 cup of water in large saucepan over medium heat, bring to a boil.
2. Reduce heat, boil gently and stir until plums soften (5 min).
3. Add lemon juice.
4. Whisk in pectin until dissolved.
5. Bring to a boil again over high heat, stirring frequently.
6. Add all the sugar at once and resume a full rolling boil, stirring constantly.
7. Boil rapidly for 1 minute and skim off foam at the top.

Fill and Seal Jars

1. Ladle hot plum jam into each jar, leave a 1/4 inch headspace.
2. Remove air bubbles and adjust headspace.
3. Wipe rim of jars with a napkin dipped in vinegar.
4. Add lids and screw bands down until “fingertip-tight.

Process Jars full of Jam

1. Add jars to a 6 quart pot filled with water, ensure water is at least 2 inches above each jar.
2. Bring to a boil, place lid over pot and process for 10 minutes.
3. Turn off heat, remove lid, allow to cool in pot for 5 minutes.
4. Remove jars, allow to cool for 2 hours.
5. Check that jars have sealed.
6. Write the date on lids.

Store Your Delicious Plum Jam

• Place sealed jars in a cool dark cabinet and they should last from 12-18 months.
• Once opened store in fridge for up to 3 months.

Note: Sugar is a preservative, if you plan on making low sugar versions additional steps, products and ingredients are necessary to ensure a product that is safe to preserve and consume. However, splenda may be substituted at a 1-1 ratio in this recipe with no further modifications. Please see the National Center for Home Food Preservation Complete Guide to Home Canning USDA publications on home food preservation safety, section on low-sugar jams.