Plum Jam

READY IN: 30mins
Recipe by Bec6206

Mrs. C. Alfred Bergsten's recipe from the Philathea Cook Book of Elim Baptist Church in Minneapolis, Minnesota from 1945. She noted until the recipe name "Very Good." This is a base recipe- it is always 2 cups sugar for every 1 cup of chopped plums you have.

Top Review by MissCatFish

So simple and so good. I used the 1 to 1 ratio …one cup fruit to one cup sugar and it tasted perfect. My plum were just a little under ripe but I can see if you have very ripe plums you could reduce the sugar even a little more. I did boil at 220 degrees for 20 minutes and did a 15 minute water bath. FYI I like the mixture to reach 220 when I’m not using pectin because I feel it makes it set better.

Ingredients Nutrition


  1. Wash and pit plums (any kind, red plums, Italian plums, etc).
  2. Put through food chopper.
  3. Add 2 cups sugar to each cup chopped plums.
  4. Boil 5 minutes.
  5. Place in jars.

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