Plum Jam

4.7
(97)
85 Reviews
27 Photos

This plum jam recipe makes 6 small jars of homemade jam with ripe and juicy fresh plums. Perfect for gift-giving!

Submitted by DelightfulDines
Updated on July 26, 2024
Plum Jam spread on toast with butter, on a plate next to plums
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Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
12 hrs
Total Time:
13 hrs
Servings:
96
Yield:
6 ( ½-pint) jars
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Ingredients

Original recipe (1X) yields 96 servings

  • 4 ½ cups pitted, chopped plums

  • ½ cup water

  • 7 ½ cups white sugar, or to taste

  • ½ teaspoon butter (Optional)

  • 1 (1.75 ounce) package powdered fruit pectin

Directions

  1. Gather the ingredients.

    Plum Jam ingredients in glass bowls on a counter

    Dotdash Meredith Food Studios

  2. Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.

    Hand using canning tongs to dip a jar into water in a pot on a burner

    Dotdash Meredith Food Studios

  3. Combine plums and water in a large pot over medium-high heat; bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in sugar, then add butter to reduce foaming if needed.

    Plum jam cooking in a pot on a burner

    Dotdash Meredith Food Studios

  4. Increase the heat to high and stir constantly until mixture comes to a full, rolling boil. Quickly stir in pectin and return to a full boil. Boil, stirring constantly, for 1 minute. Remove from the heat; skim off and discard any foam.

    Hand pouring pectin into plum jam cooking in a pot on a burner while the other hand stirs the jam

    Dotdash Meredith Food Studios

  5. Pack jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.

    Jars with plum jam with a hand testing the plum jam

    Dotdash Meredith Food Studios

  6. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.

    Hand adding jar with plum jar into a canning pot on a burner

    Dotdash Meredith Food Studios

  7. Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

    Jars with plum jam and lids on a wooden surface

    Dotdash Meredith Food Studios

Cook’s Note

If the plums are very ripe, I add less sugar, about 6 or 6 ½ cups.

Store opened jars in the refrigerator for up to 3 weeks.

193 home cooks made it!

Nutrition Facts (per serving)

48 Calories
12g Carbs
Nutrition Facts
Servings Per Recipe 96
Calories 48
% Daily Value *
Sodium 0mg 0%
Total Carbohydrate 12g 5%
Dietary Fiber 0g 0%
Total Sugars 12g
Vitamin C 1mg 1%
Calcium 1mg 0%
Potassium 9mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.