Plum Jam Recipe - A

Recipe by Nana Lee
READY IN: 40mins
YIELD: 4 pints


  • 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) package commercial pectin


  • 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.