Making your own plum jam is a wonderful way to preserve the vibrant flavors of summer.
In today’s post, we’ll guide you through the process of creating and canning this delicious treat.
Whether you’re a seasoned canner or a beginner, you’ll find this recipe easy to follow and incredibly rewarding!
Ingredients You’ll Need
To make a batch of plum jam, you’ll need the following ingredients:
- 4 pounds ripe plums
- 1/4 cup lemon juice
- 7 cups granulated sugar
- 1 packet (1.75 ounces) fruit pectin (such as Sure-Jell)
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Equipment
- Large pot
- Canning jars with lids and bands
- Jar lifter or tongs
- Canning funnel
- Ladle
- Large mixing bowl
- Blanching pot or large saucepan
- Ice bath (large bowl filled with ice water)
- Clean kitchen towels
- Canning pot with rack
- Wooden spoon or heatproof spatula
Prices pulled from the Amazon Product Advertising API on:
Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.
How to Make Plum Jam
- Prepare the Plums: Wash the plums thoroughly. To easily remove the skins, blanch them by placing them in boiling water for about 30 seconds, then transferring them to an ice bath. Once cooled, the skins should slip off easily. Pit and chop the peeled plums into small pieces.
- Crush the Plums: In a large mixing bowl, crush the chopped plums using a potato masher or the back of a spoon until you have a chunky puree. If you prefer smoother jam, you can use a blender or food processor.
- Combine Ingredients: In a large pot, combine the crushed plums, lemon juice, and fruit pectin. Stir well to combine.
- Cook the Jam: Place the pot on the stove over medium-high heat. Stir constantly to prevent sticking and bring the mixture to a full rolling boil that cannot be stirred down.
- Add Sugar: Once the mixture is boiling, add the granulated sugar all at once. Stir constantly to dissolve the sugar and bring the mixture back to a full rolling boil. Boil for exactly 1 minute, then remove the pot from the heat.
- Skim Foam: If any foam has formed on the surface of the jam, skim it off with a spoon. This will help ensure a clearer jam.
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Canning Plum Jam Step by Step
- Prepare Canning Equipment: While the jam is cooking, prepare your canning equipment. Sterilize the jars by placing them in boiling water for 10 minutes. Keep the jars hot until ready to fill. Simmer the lids and bands in hot water (not boiling) to soften the seals.
- Fill the Jars: Using a canning funnel and ladle, fill the hot, sterilized jars with the hot plum jam, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Seal the Jars: Place the lids on the jars and screw the bands on until they are fingertip tight. Do not overtighten.
- Process the Jars: Place the filled jars in a canning pot with a rack, ensuring they are covered by at least 1 inch of water. Bring the water to a boil and process the jars for 10 minutes (adjust for altitude if necessary).
- Cool and Store: Carefully remove the jars from the water using a jar lifter or tongs and place them on a clean kitchen towel. Let the jars cool undisturbed for 12-24 hours. Any jars that didn’t seal after this point should be put in the refrigerator.
With these simple steps, you can master the art of making and canning plum jam in no time.
This delightful homemade treat is perfect for enjoying throughout the year or sharing with friends and family.
Remember, the key to great jam is ripe, flavorful plums and careful canning.
READ NEXT: How to Make Peach Jam
Print
Homemade Plum Jam
This homemade plum jam is a delightful blend of sweet and tart flavors, made from ripe, juicy plums. Perfect for spreading on toast, adding to desserts, or gifting!
- Total Time: 50 minutes
- Yield: 6 half pints 1x
Ingredients
- 4 pounds ripe plums
- 1/4 cup lemon juice
- 7 cups granulated sugar
- 1 packet (1.75 ounces) fruit pectin (such as Sure-Jell)
Instructions
- Wash the plums thoroughly. To easily remove the skins, blanch them by placing them in boiling water for about 30 seconds, then transferring them to an ice bath. Once cooled, the skins should slip off easily. Pit and chop the peeled plums into small pieces.
- In a large mixing bowl, crush the chopped plums using a potato masher or the back of a spoon until you have a chunky puree. If you prefer smoother jam, you can use a blender or food processor.
- In a large pot, combine the crushed plums, lemon juice, and fruit pectin. Stir well to combine.
- Place the pot on the stove over medium-high heat. Stir constantly to prevent sticking and bring the mixture to a full rolling boil that cannot be stirred down.
- Once the mixture is boiling, add the granulated sugar all at once. Stir constantly to dissolve the sugar and bring the mixture back to a full rolling boil. Boil for exactly 1 minute, then remove the pot from the heat.
- If any foam has formed on the surface of the jam, skim it off with a spoon. This will help ensure a clearer jam.
- While the jam is cooking, prepare your canning equipment. Sterilize the jars by placing them in boiling water for 10 minutes. Keep the jars hot until ready to fill. Simmer the lids and bands in hot water (not boiling) to soften the seals.
- Using a canning funnel and ladle, fill the hot, sterilized jars with the hot plum jam, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Place the lids on the jars and screw the bands on until they are fingertip tight. Do not overtighten.
- Place the filled jars in a canning pot with a rack, ensuring they are covered by at least 1 inch of water. Bring the water to a boil and process the jars for 10 minutes (adjust for altitude if necessary).
- Carefully remove the jars from the water using a jar lifter or tongs and place them on a clean kitchen towel. Let the jars cool undisturbed for 12-24 hours.
- Prep Time: 35 minutes
- Canning Time: 10 minutes
- Cook Time: 5 minutes
