Recipe by Nana Lee
From Peggy Trowbridge @ about.com. 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.
- 1360.77 g firm plums, cut into eighths, seeds discarded
- 118.29 ml water
- 14.79 ml lemon juice
- 4.92 ml butter (to keep foam down)
- 1774.42 ml sugar
- 85.04 g packagecommercial pectin
Directions See How It's Made
- Place plums, water, lemon juice, and butter in a large non-aluminum stockpot.
- Stirring often, bring to a boil over medium-high heat.
- Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft.
- You should end up with about 4-1/2 cups.
- Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring.
- Add pectin and return to a boil while stirring.
- Continue to stir and boil for 1 minute, then remove from heat.
- Let rest for 1 minute, then skim off any foam.
- Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top.
- Wipe rims and seal with sterilized lids.
- Process in boiling water for 5 minutes. Remove, let cool, and label jars.
- Store plum jam in a cool, dry place.
- FOR SUGAR FREE VERSION: follow directions on No Sugar Added Pectin box.