The Best Plum Jam Recipe

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.

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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.

Supplies:

• 12 Quart Water Bath Canner with Lid – best for foods with high acidity like salsa, tomatoes and fruit.
• Ball Mason Jars – sterilized pint sized jars work best for this recipe.
• Snap Lids and Rings – new, unused snap lids are needed to get a good seal on your jars.
• Canning Jar Lifter – this is used to lift the hot jars safely out of the boiling water bath.
• Magnet Snap Lid Lifter – this makes pulling the snap lids from the water after being sterilized much easier.
• Jar Canning Funnel – perfect for pouring the jam into mason jars.
• Ladle – for scooping the mixture into the jars.
• Over the Sink Strainer – this is my go-to strainer for processing a lot of fruit.
• Rubber Tongs – for grasping hot jars and lids when sterilizing.
• Tea Towels – used for cleaning and handling hot jars.
• Stock pot – for cooking the plum jam.
• Wooden spoon – to stir the mixture.
• Cutting board – used to chop up the fruit and vegetables.
• Sharp knife – these are my favorite for slicing and dicing.
• Measuring spoons and cup – for measuring ingredients.
• Paper towel – perfect for wiping down the jars and cleaning up.

Plum Jam Recipe:

Ingredients:

• 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

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.

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

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

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

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

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.

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.