how to make plum jam

Homemade Plum Jam

This is one of the easiest jams you can make. You don’t need pectin and it cooks pretty quickly into sweet, thick jammy goodness. I prefer a softer set, so I stopped cooking mine a little sooner than you might prefer. I like a jam that spreads easily, even after it has been opened and stored in the fridge. I hadn’t made plum jam in a long time. That will change after this. I love this jam.

Because I hadn’t made it in years, I did a test with just a couple of plums. The flavor was great, but some of the pieces of the peel seemed too big. I could see them in the finished jam. To insure the skins got chopped up, I cooked my jam for awhile then used an immersion blender to smooth it out. This is just a cosmetic preference. You can just cook down chopped up plums and they will be fine.

So here is the recipe. I got it from the NCHFP website. The only changes I made was to up the processing time to 10 minutes, so I didn’t have to sterilize the jars. I also let the jam sit in the canner a few extra minutes to prevent siphoning.

Plum Jam

2 quarts chopped, pitted tart plums (about 4 pounds) – any plums will work

6 cups sugar

1½ cup water

¼ cup lemon juice

Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly to, or almost to, the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). Stir constantly to prevent sticking or burning.

Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water bath canner for 10 minutes. Turn off the heat and allow jars to remain in canner 5 minutes before removing. Set jars on cooling rack or towel in a draft free place while they cool down. Check seals once jars are cool. Yield: About 8 half-pint jars.

Plum Jam

This is one of the easiest jams you can make. You don’t need pectin and it cooks pretty quickly into sweet, thick jammy goodness. I prefer a softer set, so I stopped cooking mine a little sooner than you might prefer. I like a jam that spreads easily, even after it has been opened and stored in the fridge. I hadn’t made plum jam in a long time. That will change after this. I love this jam.

Because I hadn’t made it in years, I did a test with just a couple of plums. The flavor was great, but some of the pieces of the peel seemed too big. I could see them in the finished jam. I was using plums with black/purple skins but golden flesh. I wanted the skins to break down into smaller flecks. When I put a couple of pitted plums in my smallest processor, they chopped up great, but not the peels. This is purely a cosmetic issue, but it bothered me. I ended up scoring the plums with a very sharp knife just at the surface into small, really small squares.Then I proceeded to remove the pits and chop up the plums in my processor. It worked out so well. Of course, by the time I had cooked a whole batch of jam, the longer cook time really turned the jam a dark red color. Not sure if the skins would have shown up. I will never know for sure. I was very pleased with how this jam looked in the end.

So here is the recipe. I got it from the NCHFP website. The only changes I made was to up the processing time to 10 minutes, so I didn’t have to sterilize the jars. I also let the jam sit in the canner a few extra minutes to prevent siphoning.

Plum Jam

2 quarts chopped tart plums (about 4 pounds) – any plums will work

6 cups sugar

1½ cup water

¼ cup lemon juice

Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly to, or almost to, the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). Stir constantly to prevent sticking or burning.

Pour hot jam into hot jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a boiling water bath canner for 10 minutes. Turn off the heat and allow jars to remain in canner 5 minutes before removing. Set jars on cooling rack or towel in a draft free place while they cool down. Check seals once jars are cool. Yield: About 8 half-pint jars.

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