When I share this slightly sweet jam with family and friends, it disappears quickly. Through the years, I've learned to make more than one batch!

Allrecipes Member

Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
56
Yield:
56 servings
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Ingredients

56
Original recipe yields 56 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large kettle, combine sugars, plums, water and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil 1 minute, stirring constantly. Remove from the heat; stir in cinnamon. Skim off foam. Pour hot jam into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 10 minutes in a boiling-water bath.

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Nutrition Facts

104 calories; protein 0.1g; carbohydrates 26.8g; fat 0g; cholesterol 0mg; sodium 0.1mg. Full Nutrition
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Reviews (47)

Most helpful positive review

Rating: 4 stars
06/28/2008
This was my first attempt ever at canning and I'm so surprised it worked! The jam is very sweet, a bit tangy and a bit spicy. I left the peels on (how could anyone peel those things?) and they just sort of melted away in the boiling process and gave the jam a nice red color. Also, I used a 3 oz. packet of the liquid Sure-Jell instead of the powder. I'm so proud of myself! Yeah me! Read More
(64)

Most helpful critical review

Rating: 3 stars
06/26/2009
I've got an awful lot of experience with canning and I just could not get this to set up. I was sure the others that couldn't get it to set were doing something wrong, but I didn't have any better luck. I followed the recipe exactly so that's not the issue. I'm wondering if the type of plums makes a difference. The mixture did have a wonderful flavor so I'm sure I'll have great syrup if nothing else. I'm thinking it will be great on home made vanilla ice cream. Read More
(14)
Rating: 4 stars
06/27/2008
This was my first attempt ever at canning and I'm so surprised it worked! The jam is very sweet, a bit tangy and a bit spicy. I left the peels on (how could anyone peel those things?) and they just sort of melted away in the boiling process and gave the jam a nice red color. Also, I used a 3 oz. packet of the liquid Sure-Jell instead of the powder. I'm so proud of myself! Yeah me! Read More
(64)
Rating: 5 stars
10/10/2008
Works great, tastes great, looks beautiful! Next time I'll skip the peeling (my plums were small!) and skim out the peels during cooking. Read More
(50)
Rating: 4 stars
03/18/2008
Very good flavor regardless of my mistake. I had so many plums I added equal amounts of plums to sugar and ended up with syrup instead of jam. Great with waffles and pancakes. I've even substituted it for the 1/2 cup of white sugar in the Quaker oatmeal cookie recipe. This is my most often requested "mistake" and although I plan on following the recipe to make jam this year, I will still make syrup. Read More
(30)
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Rating: 4 stars
07/22/2010
I make lots of jam and sell it at our local farmers' market so I thought I would try this recipe. It turned out great, but I followed the conventional way to make jam which is; combine plums, water, lemon juice and PECTIN, bring to a full rolling boil THEN add sugar and spice bring back to a full rolling boil for 1 minute. I think that may be why some people had a hard time getting it to set. Looks beautiful in the jars and is quite yummy~I would up the cinnamon though. Read More
(22)
Rating: 5 stars
12/04/2006
Im not a jam fan but this is lovely, especially on English scones! I'll definately make this again! Read More
(19)
Rating: 4 stars
10/02/2007
I had overripe plums and didn't have pectin so I used 1 tsp. unflavored gelatin. Some in the fridge and some in the freezer - delicious! Read More
(16)
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Rating: 4 stars
09/07/2008
Great recipe! However had problems getting jam to set so increased pectin to 1 1/2 pkgs and worked great after that. I also took the advice of one of the other reviews and did not peel and it worked out fine. I made one batch according to the recipe and another and doubled the cinnamon. My kids loved it! If one wanted to leave this as a sauce for ice cream it would be yummy! Read More
(16)
Rating: 3 stars
06/26/2009
I've got an awful lot of experience with canning and I just could not get this to set up. I was sure the others that couldn't get it to set were doing something wrong, but I didn't have any better luck. I followed the recipe exactly so that's not the issue. I'm wondering if the type of plums makes a difference. The mixture did have a wonderful flavor so I'm sure I'll have great syrup if nothing else. I'm thinking it will be great on home made vanilla ice cream. Read More
(14)
Rating: 5 stars
08/27/2007
I loved this recipie. The cinnamon was subtle but gave the jam just a little bit extra flaver. The only changes that I made was to the cooking order. I followed the cooking directions that came with the pectin. They have never let me down. It set up great. I will definatly add this one to my recipie box. Read More
(13)