This plum jam is delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires! You can make it either with or without pectin.
With four Italian plum trees in our yard I get busy the end of every Summer processing hundreds of pounds every which way possible: Dried, canned, frozen, dehydrated, turned into Fruit Leather, cakes (including this German Plum Cake), cobblers, Plum Butter, Asian Plum Sauce (Duck Sauce) and anything else I’m able to think of.
Plum jam is another great way to turn those wonderfully plump, flavorful and juicy plums into something delicious that you can enjoy all year long.
It’s delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires!
Wash the plums, cut them in half, discard the pits and place the plums in a large pot.
To chop or not to chop:
If you’re NOT using pectin and are letting the jam simmer for a long time, there’s no need to chop them because they’ll break down by themselves and you can always give the jam a mash or use a hand blender to puree part of it later on if you don’t want as many chunks.
If you ARE using pectin that means the jam will only boil for a few minutes and the plums will not break down, so go ahead and chop the plums up.
Add the sugar and lemon juice heat the pot, initially over medium heat so the plums or sugar don’t scorch. Once the plums juices start to run you can increase the heat.
If you’re NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F. That’s important in order for the jam to set and not be too runny. Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam sets and is spreadable, but not runny, it is done.
Don’t bother skimming off the foam because that will all dissolve by itself towards the end.
If you ARE using pectin: Follow the package instructions of whatever pectin you are using. Skim off the foam.
If you like you can use a potato masher or a hand-held immersion blender to mash/blend part of the jam until the desired amount of chunkiness is reached.
Using sterilized jars, ladle the hot jam into the jars and wipe off the rims with a moist towel to make sure no jam is on the rims. Fill each jar to no less than 1/4 inch from the top. Wash the lids with soapy water and, place them on the jars and screw on the sterilized rings. Boil them in a water bath canner for 10 minutes.
Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rings (optional) and storing them in a cool place. They will keep for up to a year. Once opened, store in the fridge, will keep for at least a month.
Enjoy!
Plum Jam
Ingredients
- 4 pounds plums, washed, cut in half and pits removed
- 4 cups granulated sugar
- 2 tablespoons lemon juice
Instructions
- Wash the plums, cut them in half, discard the pits and place the plums in a large pot.To chop or not to chop:If you're NOT using pectin and are letting the jam simmer for a long time, there's no need to chop them because they'll break down by themselves and you can always give the jam a mash or use a hand blender to puree part of it later on if you don't want as many chunks.If you ARE using pectin the jam will only need boil for a few minutes and the plums will not break down, so go ahead and chop the plums up.Add the sugar and lemon juice and heat the pot, initially over medium heat so the plums or sugar don't scorch. Once the plums juices start to run you can increase the heat.
- If you're NOT using pectin: Simmer the plum uncovered until an instant read thermometer reads 220 degrees F. That's important in order for the jam to set and not be too runny. (Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam sets and is spreadable, but not runny, it is done.) Don't bother skimming off the foam because that will all dissolve by itself towards the end.If you ARE using pectin: Follow the package instructions of whatever pectin you are using. Skim off the foam.If you like you can use a potato masher or a hand-held immersion blender to mash/blend part of the jam until the desired amount of chunkiness is reached.
- Using sterilized jars, ladle the hot jam into the jars and wipe off the rims with a moist towel to make sure no jam is on the rims. Fill each jar to no less than 1/4 inch from the top. Wash the lids with soapy water and, place them on the jars and screw on the sterilized rings. Boil them in a water bath canner for 10 minutes.Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rings (optional) and storing them in a cool place. They will keep for up to a year. Once opened, store in the fridge, will keep for at least a month.
- Makes about 7 half pints.
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Ginger Smith says
Your jam looks lovely and lucky you to have so many nice plum trees. Right now I can get Italian plums at a great price so I think it is time to make plum jam.
Andrea says
wow! it’s a nice jam
Madison Smith says
Hey Kimberly…! Awesome, this is one of my favorite fruit and i will make a cake for my kid with your plum jam, Thanks for sharing ….keep sharing your new amazing recipes…..!
Kimberly @ The Daring Gourmet says
Thanks so much, Madison! :)
Sarah says
I made this jam. It set perfectly and is yum. Never before have I had success with jam, until now. Thank you for the recipe.
Kimberly @ The Daring Gourmet says
That’s fantastic, Sarah, congratulations and thank you!
Erin McBride says
Thank you Kimberly for what looks to be a great recipe for plum jam. At what stage is the lemon juice added please?
Thank you
Erin
Kimberly @ The Daring Gourmet says
Hi Erin, thanks for catching that oversight. Add it in the very beginning along with the sugar. Happy cooking!
Erin McBride says
Hi Kimberly I made your Jam recipe and it turned out brilliant. Very, very tasty and definitely a keeper. Thank you so much!
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Erin, thank you!
Roseanna Pope-Martin says
Have not tried the recipe yet, but it seems pretty good. I am making jam today, so we’ll see.
Sherry Morris says
Do you leave the peelings on the plums? Thanks!
Kimberly @ The Daring Gourmet says
Hi Sherry, yes, just leave the skins/peelings on.
G b says
Made this today, wonderful instructions for both types. I made it with no pectin which was new for me. It took along time to come up to temp but it turned out great and very delicious
Kimberly @ The Daring Gourmet says
Wonderful, Gb, I’m so glad you enjoyed it, thank you!
Brooke says
Hi there, can the recipe be doubled?
Kimberly @ The Daring Gourmet says
Hi Brooke, I haven’t doubled this before so I can’t say for sure, but it’s generally recommended not to double jam recipes.
letty bromenschenkel says
one of the best published.
Thank you.
I made a plum sauce and chopped the plums prior to cooking
it turned out great.
Kimberly @ The Daring Gourmet says
Thanks so much, Letty, I’m glad you enjoyed it!
Mandy says
Can you put it in the freezer after cool to make it freezer jam? I don’t have a way to can anything.
Kimberly @ The Daring Gourmet says
Hi Mandy, yes you can. I would follow the directions to make it without pectin. Leave about 1/2 inch headspace from the top of the jar.
Kaylene Kaminski says
How much pectin do I add? I do not see the measurement.
Kaylene Kaminski says
oops, never mind. I see it now
Janet Kenmotsu says
I followed the non-pectin instructions to a T and turned out great! First time making jam, so I was pretty nervous, but these instructions were great! Thanks so much :)
Kimberly @ The Daring Gourmet says
I’m so glad it was a success, Janet, congratulations!
Lori says
Hi, can stevia be used in place of the sugar? Just seems like a lot of sugar. Or, can it e made with less sugar? I love plum jam and your recipe looks great. Thank you.
Kimberly @ The Daring Gourmet says
Hi Lori, I haven’t tried it with stevia and am not sure if it’s on the “approved” list for canning. But you can definitely use less sugar, you can use as little as you like.
DIANA CARVER says
I added grated ginger to mine. It came out amazing!
Violet says
This is a great article. I did have a problem getting my temperature past 190°F. As the jam is currently cooling, I’m not sure if my jam is a success. I continued to raise the temperature but finally removed it to avoid burning. Any insights in getting the temperature high enough?