The Best Plum Jam Recipe

Plum Jam

I love canning fresh fruit and vegetables! Grown in my very own backyard (or friends’ backyards, or relatives’ backyards ~ you get the picture). These plums are from our one, sad, little plum tree that I baby all year.

Too busy to make this right away? Pin it for later! Pin this post to your favorite board on Pinterest and it will be there when you’re ready!

I also love making homemade jam. Today is all about this tart Plum Jam. This easy plum jam recipe is a great way to make use of all the delicious fruit that is available around here. Check out the step-by-step instructions below.


Plum Jam Recipe:


  • 4 ½ cups pitted, chopped plums (about 2 pounds of plums)
  • ½ cup water
  • 7 ½ cups white sugar
  • ½ teaspoon butter
  • 1 (1.75 ounce) package powdered fruit pectin
  • 8 half-pint jars with lids and rings
Plum Jam

I began by pitting the fresh plums, my least favorite part of the whole process. My fingers turned purple. I shall wear gloves next time.

Plum Jam

 Leaving the plum skins on, I chopped up the fruit with my trusty Pampered Chef chopper.

Plum Jam

Then, I combined the plums, pectin, lemon juice, and water in a large pot, and cooked everything on medium heat.

Plum Jam

When my plum mixture came to a boil, I added sugar, and cooked for another 15 mins.

Plum Jam

While all of that was happening, I sterilized the canning jars, metal lids, and screw bands in boiling water.

Plum Jam

I poured my hot jam into the sterilized jars (leave 1 inch headspace), put the lids on, and processed them in a water bath canner for about 20 mins.

Plum Jam

Finally, I allowed all that delicious jam to cool completely to room temperature. Turning them upside down helps them to seal, right? So I have been told. Most of my canning techniques have been passed down from generation to generation {like old wives tales}. If you have any tips or techniques for me, please share!!

Tips & tricks:

  • Wash all of your glass jars and lids in hot soapy water before use.
  • Add a bit of ground cinnamon to your jam for a little extra flavor.
  • Do you prefer a smoother jam over a chunkier style? Before filling your hot jars, use a potato masher or immersion blender to break down the larger pieces of fruit. You could even run the mixture through a food mill.
  • Before processing, remove any excess air bubbles from your jam with a skewer.
  • Wipe down the rims of the jars before putting the lids on. This helps remove any spills or stickiness that could interfere with a good seal.
  • For best results, store your homemade plum jam in a cool, dark place. It will keep for at least one year. Any unsealed jars should be kept in the fridge and used first.
  • Don’t want to make all your jam right away? Pit and chop your plums, then measure them into ziploc bags and freeze for up to 6 months. They will be ready and waiting for you.

Enjoy your delicious plum jam on toast, pancakes, waffles, or even on ice cream.

about heather

Hello, I’m Heather!

I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...

Notify of

Inline Feedbacks
View all comments

That is awesome! I want o learn how!

I didn’t can this year, but wish I did. Looks tasty. Thanks for linking to Craftastic Monday:)