Description
A rich, fruity plum jam made with ripe plums, sugar, and lemon juice. Optional cinnamon and pectin can enhance flavor and set. Perfect for canning and long-term storage.
Ingredients
Scale
- 4 pounds ripe plums (Damson, Italian, or Santa Rosa)
- 3 cups granulated sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon ground cinnamon (optional)
- 1 packet fruit pectin (optional, based on plum variety)
Instructions
- Prepare the Plums: Wash, pit, and chop the plums. Peeling is optional depending on desired texture.
- Cook the Jam: In a large pot, combine plums and lemon juice. Simmer over medium heat until soft, stirring occasionally.
- Use a potato masher or immersion blender to achieve desired consistency.
- Add sugar and optional pectin, stirring well.
- Bring mixture to a hard boil for 1–2 minutes, stirring constantly. Test doneness by placing a small spoonful on a chilled plate—if it wrinkles when pushed, it’s ready.
- Sterilize Jars: Wash jars and lids thoroughly. Boil or run through a dishwasher cycle. Keep jars hot until ready to fill.
- Fill and Seal: Ladle hot jam into jars, leaving ¼ inch headspace. Wipe rims clean, apply lids, and screw bands finger-tight.
- Water Bath Canning: Process jars in a boiling water bath for 10–15 minutes (adjust for altitude). Remove and cool undisturbed for 12–24 hours.
- Storage: Check seals. Store sealed jars in a cool, dark place for up to 12 months. Refrigerate after opening and use within 3 weeks.
Notes
Plums vary in natural pectin levels—use added pectin if your fruit is very ripe or watery. Cinnamon adds warmth and depth, especially for fall batches.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Jam / Preserves
- Method: Stovetop + Water bath canning
- Cuisine: Homemade / Traditional
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.2g
- Protein: 0g
- Cholesterol: 0mg
Keywords: plum jam, homemade jam, plum preserves, canning, no peel plum jam, traditional jam