Plum Jam

Plum Jam

48
DelightfulDines 12

"Traditional and delicious homemade jam."

Ingredients

2 h 50 m servings 48 cals
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Original recipe yields 128 servings

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Nutrition

  • Calories:
  • 48 kcal
  • 2%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 12.4g
  • 4%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • < 1 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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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Reviews

48
  1. 54 Ratings

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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 ...

****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...

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.

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 ...

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...

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 ...

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.

This is lovely Jam....However I wish I had follwed the advice of other reviewers and cut back on the sugar. It is very sweet. I did use two boxes of pectin and didn't have any problem with setti...

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 goo...