Plum Preserves

"Thanks to the Ball Blue Book of preserving."
photo by Boomette photo by Boomette
photo by Boomette
photo by AZPARZYCH photo by AZPARZYCH
photo by BecR2400 photo by BecR2400
photo by PaulaG photo by PaulaG
photo by Sharon123 photo by Sharon123
Ready In:
5 1/2 pints




  • Combine all ingredients in a large saucepot.
  • Bring to a boil, stirring until sugar dissolves.
  • Cook rapidly almost to gelling point.
  • As mixture thickens, stir frequently to prevent sticking.
  • Ladle into hot jars, leaving 1/4 inch head space.
  • Adjust two-piece lid caps.
  • Process 15 minutes in a boiling water canner.

Questions & Replies

  1. Do I peel the plums first
  2. what if I do not have a canning pot??


  1. This is my first canning experience. This recipe was so easy and very tasty! I have 30 lbs. of plums and will continue to use this recipe all night until they are gone :) Jelling point took 30 minutes for me using a gas stove.
  2. I made the recipe for 1 pint cause I had 3-4 black plums to use. It gave me a small amount but that's great since I'm the only one to use jam. It's so yummy. It was my first time tasting plum preserves. Thanks Rita :) Made for I Recommend tag game
  3. I made as written and to get to a thickening stage I had to cook it for 30 minutes. This has a nice sweetness to it with the sugar and about half of my plums were really ripe. I got 5 1/2 jars so I plan on giving a couple away. Made for All You Can Cook Buffet Tag.
  4. This was our first attempt at plum preserves, and 5 batches later we are getting pretty good! Great recipe. We did cut back on the sugar a bit, just trying to limit our dietary sugar. We did a 2 to 1 ratio of fruit to sugar. The preserves are wonderfully sweet and tart. Thanks for a great recipe!
  5. Thank you Rita for posting this super easy recipe. I had purchased some plums that weren't very sweet and not wanting to toss them, I came to Zaar and found this recipe. When making jams, preserves, etc., I would highly recomenned that (1) use a very large pot as the mixture will boil over if not watched very carefully, (2) if at all possible use a jelly thermometer to test for doneness (gell point is 220 degrees at sea level. For every 1,000 feet above sea level, subtract 2 degrees. If a thermometer is not available there are several other methods to test for doness; i.e., the spoon test. Dip a cold metal spoon into the boiling liquid, turn so the liquid runs off the side of the spoon. When the juice slides off the spoon in a sheet, the liquid is done. This recipe takes under 30 minutes to prepare and cook and the resulting product is beautiful and tasty.



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