Plum Jam

Don’t just skip over this post because it’s homemade jam, & canning is hard or whatever. Seriously, until you have had homemade plum jam, you have not lived!

Growing up we had a plum tree in our yard & my mom would make plum jam every year until we cut the tree down. I loved it then, & I forgot how good it was until now.

One of my husband’s classmates brought us some plums from his tree & so I made some jam. My kids are already scarfing it down. They can’t get enough PB&J sandwiches or toast with jam.

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Plums have this sweet yet tangy flavor to them that really pops on your taste buds. So even though I saw this huge bag of plums that my husband brought home, & wondered, “What in the heck am I going to do with all these before they go bad?” I am so glad I decided to make them into jam.

Now all I need is fresh bread out of the oven to spread my jam on! Yum!

5 from 1 rating

Plum Jam

Created by Amber Brady

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YieldsYields3.5 – 4 half pints

Ingredients

INCREASE processing time:

• ▢ 5 minutes for 1001 to 3000 ft
• ▢ 10 minutes for 3001 to 6000 ft
• ▢ 15 minutes for 6001 to 8000 ft
• ▢ 20 minutes for 8001 to 10000 ft

Jam

• ▢ 2 ⅔ – 3 cups plums, peeled, pitted, & pureed
• ▢ 2 Tbsp lime juice
• ▢ 2 cups granulated sugar
• ▢ 2 (0.4oz) packets Ball Classic Pectin

Instructions

 

• PREPARE & measure ingredients for recipe. Prepare water-bath canner, jars & lids according to manufacturer’s instructions.
• COMBINE prepared fruit with lime juice in a large saucepan. (I actually pureed my fruit with the lime juice.) Gradually stir in two packet of fruit pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
• ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• LADLE hot jam into hot jars, one at a time, leaving ¼ inch headspace. Wipe rims. Center lids on jars. Apply bands & adjust to fingertip tight.
• PLACE filled jars in canner ensuring jars are covered by 1 to 2 inches of water. Place lid on canner. Bring water to gentle, steady boil.
• PROCESS jars for 10 minutes, adjusting for altitude*. Turn off heat, remove lid & let jars stand for 5 minutes.
• REMOVE jars & cool. Check lids for seal after 24 hours. Lid should not flex up & down when center is pressed. Clean & store jars according to manufacturer’s instructions.
• *To enjoy now: LADLE hot jam into hot jars. Cool to room temperature, about 30 minutes. REFRIGERATE jam or serve immediately. Refrigerate for up to 3 weeks.

Notes

• YIELD: 3½ to 4 half pint jars

Nutrition Info.

Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.

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