Description
A rich, old-fashioned plum jam made using the traditional repeated boil method. This technique enhances flavor and ensures a perfect jammy consistency—ideal for spreading on toast or gifting.
Ingredients
Scale
- 12 lbs ripe plums (washed, halved, pitted)
- 4 to 4.5 cups granulated sugar
Instructions
- Prepare the Plums: Wash and pit the plums. No need to peel. Halve them and place in a large bowl.
- Macerate with Sugar: Mix the plums with sugar until fully coated. Let them sit at room temperature for 1 hour to draw out juices.
- Simmer the Jam (Repeated Boil Method):
- Transfer the mixture to a large pot.
- Bring to a gentle boil uncovered, stirring occasionally.
- Simmer for 10 minutes, then let it cool completely.
- Repeat this simmer/cool cycle four times over 2 days for the best texture and flavor.
- Sterilize Jars:
- Wash jars and lids thoroughly.
- Dry jars in a 215°F (100°C) oven for 20 minutes.
- Boil lids in water for 5 minutes.
- Fill the Jars: Ladle hot jam into jars, leaving ½ inch of headspace. Wipe rims clean and screw lids on lightly.
- Water Bath Canning: Submerge jars in boiling water for 15 minutes. Let jars cool undisturbed for 12–24 hours. Press the lids—if they don’t move, the jars are sealed.
Notes
This jam improves in flavor after a few weeks. Use fully ripe plums for the best results, and consider adding a pinch of cinnamon or cloves for a warm twist.
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes total (over 2 days)
- Category: Conserve / Jam
- Method: Boiling / Canning
- Cuisine: Traditional American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.2g
- Protein: 0g
- Cholesterol: 0mg
Keywords: plum jam, repeated boil, traditional jam, canning, preserving fruit