Ball Blue Book Plum Jam

Submitted by Chris Reynolds

"This is the recipe I have always used to make Plum Jam. My family loves this!"

 

• Ready In: 30mins
• Ingredients: 5
• Yields: 8 half pints

ingredients

• 6 cups plums, pitted and chopped
• 3⁄4 cup water
• 7 cups sugar
• 1 tablespoon lemon juice
• 1 (1 3/4 ounce) package dry pectin

directions

1. Never double canning recipe!
2. Combine plums, water, lemon juice, and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly.
3. Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly.
4. Pour hot into hot jars, leaving 1/4" head space. Adjust caps.
5. Process 10 minutes in boiling water bath.
6. Brandied Plum Jam: add 1 cup brandy to fruit mixture.
7. Plum Orange Spice Jam: add zest from 1 orange, 1/2 tsp cinnamon, and 1/2 tsp nutmeg to fruit mixture.

Reviews

[Leopardstripes]

This is our new family plum jam recipe! My oldest boy brought home a big sack of plums from a neighbor's, and we had to do something, so this is what we tried. The only change I made was to process the jars just a tad longer- 20 min.- because we're at a higher elevation- and everything came out PERFECT. These old Ball Blue Book recipes are the gold standard for canning- this is a can't-miss recipe! Thanks for sharing it with us! :)

 

[NorthwestGal]

We really enjoyed this jam recipe. The instructions were easy to follow, too. I will keep this as my standard recipe for those times that I want to make plum jam again. Thanks for sharing your recipe, Chris Reynolds. Made for Spain/Portugal monthly tag game for October 2012.