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!
Plum Jam
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
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I LOVE plum jam and have a hard time finding it with this pretty rose color! I’m so excited my grandma used to make this and we couldn’t find the recipe anywhere. This looks VERY similar. Thank you! You made my day!
Aw! Glad you now have a plum jam recipe. It really is the best jam!