Total Time
Prep 20 mins
Cook 15 mins

Italian plum jam is my favorite. Sometime I have too many plums to eat out of hand, but not enough to make a whole batch of jam. This recipe uses about 18-20 plums and a half package, dry low sugar pectin. Do not use overly ripe plums.

Ingredients Nutrition


  1. Pit the plums and chop in a food processor. Measure 4-cups.
  2. In a pan combine the 4-cups chopped plums, lemon juice and water.
  3. Stir-in the dry pectin.
  4. Bring to a boil and boil for one minute.
  5. Add the sugar.
  6. Bring back to a boil and boil hard for a full minute.
  7. Ladle into sterilized jars. Adjust caps.
  8. Water bath process 8-minutes.
  9. Yield: 4-5 half pints and a taster for the fridge.