Plum Jam Recipe - A

"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). ***"
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
photo by Zaney1 photo by Zaney1
Ready In:
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.

Questions & Replies

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  1. 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.
  2. Very good. I had large plums so I ended up with 6 cups instead of 4 1/2 cups. I just increased the sugar a little bit and used 2 pouches of pectin. It set up great and is beautfiul and tasty.


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