1 hr 20 mins
I've made this plum jam twice and it turns out great. I use fresh Japanese Santa Rosa plums from my yard. I use 8 oz. or half-pint canning jars. FYI, you can reuse jars, but not the lids. It helps to have canning jar tongs and a wide mouthed funnel. This recipe does not need pectin.
My Private Note
8 oz jars
Units: US | Metric
- 1Wash and pit plums. Leave skin on.
- 2Crush plums in food processor, chopper, or blender. There may be some foam. It's okay to have some fruit chunks.
- 3Stir the plums and sugar together in a deep, large pot and slowly (to reduce foaming) bring it to a boil at 220 degrees and boil for 15 -20 minutes.
- 4Skim off foam.
- 5While the plums are boiling, disinfect the canning jars and lids in boiling water. This will also help to soften the gel rim of the lids.
- 6Fill the jars to 1/4 inch from the top and seal tightly.
- 7Give the jars a 10-15 minute water bath in boiling water.
- 8Remove from the water and allow to cool overnight in a draft-free area. Jars should not be touching. You will hear the lids pop as they cool and seal.
- 9Test the seal in the morning. You should not be able to "pop" it up and down. If any jars do not seal, store in the fridge and use those first! (You can use a new lid and give it another water bath too.).
- 10Sealed jars should be good for 6 months to a year.
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Nutritional Facts for Plum Jam W/Canning Directions
Serving Size: 1 (2254 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 853.2
- Calories from Fat 4
- Total Fat 0.4 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2.1 mg
- Total Carbohydrate 219.8 g
- Dietary Fiber 2.5 g
- Sugars 216.2 g
- Protein 1.2 g