Plum Jam Recipe - A

READY IN: 40mins
Recipe by Nana Lee

From Peggy Trowbridge @ Take advantage of fresh plums in season to make delicious plum jam. You can use any variety of plums or mix them. *** You can also make this with Splenda granulated and Ball Fruit Jell (No Sugar Added Pectin). ***

Top Review by Bonnie G 2

I'm not rating this with stars because I'm sure the problems I had with it is my own fault. It just did not work for me; don't know what I did wrong but I am new to canning so it could be anything. I made this twice - and thought I'd followed the directions exactly but when it finished (sealed fine) it was more like a syrup than a jam and extremely sweet. We could not eat it. I'm thinking I might need to add more fruit but I did weigh it - just not sure what I did wrong.

Ingredients Nutrition

  • 3 lbs firm plums, cut into eighths, seeds discarded
  • 12 cup water
  • 1 tablespoon lemon juice
  • 1 teaspoon butter (to keep foam down)
  • 7 12 cups sugar
  • 1 (3 ounce) packagecommercial pectin


  1. Place plums, water, lemon juice, and butter in a large non-aluminum stockpot.
  2. Stirring often, bring to a boil over medium-high heat.
  3. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft.
  4. You should end up with about 4-1/2 cups.
  5. Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring.
  6. Add pectin and return to a boil while stirring.
  7. Continue to stir and boil for 1 minute, then remove from heat.
  8. Let rest for 1 minute, then skim off any foam.
  9. Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top.
  10. Wipe rims and seal with sterilized lids.
  11. Process in boiling water for 5 minutes. Remove, let cool, and label jars.
  12. Store plum jam in a cool, dry place.
  13. FOR SUGAR FREE VERSION: follow directions on No Sugar Added Pectin box.

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