Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Plum Jam Recipe
    Lost? Site Map

    Plum Jam

    Plum Jam. Photo by Linky1

    1/8 Photos of Plum Jam

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Bec's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    jar

    Units: US | Metric

    Directions:

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

    Ratings & Reviews:

    • on August 21, 2013

      45

      It's important to read several reviews prior to making this jam. On my first attempt I used a 1:1 ratio of plums and sugar, but only cooked it 15 minutes. The jam is more of a sauce consistency and tastes great on french toast. I went back to the recipe and read all the reviews. The second attempt was perfect. I used 8 cups of sugar, 6 cups of thinly sliced plums, 2 cups of black currant juice, and cooked it for 30 minutes and made sure it reached 220 degrees before putting it in jars. With those directions it is a 5 star recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 29, 2010

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2010

      55

      This turned out great. As others did, I used a 1:1 ratio of plums to sugar, and it was still VERY sweet (I had very ripe plums). I also added some lemon juice. I boiled for 5 minutes, simmered for about 30, then processed the filled jars in a boiling water bath for 5 minutes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)

    Advertisement

    Nutritional Facts for Plum Jam

    Serving Size: 1 (565 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1623.9
     
    Calories from Fat 4
    54%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 4.0 mg
    0%
    Total Carbohydrate 418.7 g
    139%
    Dietary Fiber 2.3 g
    9%
    Sugars 415.5 g
    1662%
    Protein 1.1 g
    2%

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites