Plum Jam Recipe - A

Submitted 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). ***"

 

• Ready In: 40mins
• Ingredients: 6
• Yields: 4 pints

ingredients

• 3 lbs firm plums, cut into eighths, seeds discarded
• 1⁄2 cup water
• 1 tablespoon lemon juice
• 1 teaspoon butter (to keep foam down)
• 7 1⁄2 cups sugar
• 1 (3 ounce) package commercial pectin

directions

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.

Reviews

[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.

 

[Zaney1]

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.