Traditional and delicious homemade jam.

Advertisement

Ingredients

128
Original recipe yields 128 servings
The ingredient list now reflects the servings specified

Directions

  • Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.

    Advertisement
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Nutrition Facts

48 calories; 0 g total fat; 0 mg cholesterol; 0 mg sodium. 12.4 g carbohydrates; 0 g protein; Full Nutrition


Reviews (82)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/17/2011
Hello everyone I am the submitter of this recipe. I just wanted to make a little note depending on how fresh your plums are is what determines the amount of sugar you need. As they ripen more they tend to lose some of their sweetness therefore needing more sugar. I live in a small part of Alaska & we tend to get fruit that is near the end of its shelf life. For fresh plums I would suggest adding only 6- 6 1/2 cups of sugar. Thanks & enjoy! Read More
(228)

Most helpful critical review

Rating: 1 stars
08/11/2012
From reading this recipe I think the reason people are having set problems is because according to the folks at the Sure-Jel number powdered pectin has to go in BEFORE the sugar or you will get a set fail. Read More
(77)
92 Ratings
  • 5 star values: 60
  • 4 star values: 17
  • 3 star values: 4
  • 2 star values: 6
  • 1 star values: 5
Rating: 5 stars
09/17/2011
Hello everyone I am the submitter of this recipe. I just wanted to make a little note depending on how fresh your plums are is what determines the amount of sugar you need. As they ripen more they tend to lose some of their sweetness therefore needing more sugar. I live in a small part of Alaska & we tend to get fruit that is near the end of its shelf life. For fresh plums I would suggest adding only 6- 6 1/2 cups of sugar. Thanks & enjoy! Read More
(228)
Rating: 4 stars
08/09/2012
PLEASE READ: I have made this twice now and both times it did not set. I think my mistake was not getting it get to a rolling boil and keeping it there long enough. Like candy this step is vital for it to turn out! I also upped the boxes of pectin to 2. I decreased my sugar by about a cup and added a squeeze of lemon in the mix. I also like to add 2 cinnamon sticks while it simmers for a bit of spice. The hardest work for me was de-pitting the tiny Japanese plums from our trees but my son helps. We absolutley love love love this jelly (thinner than a jam) The flavor is spicy-sweet & tart at least with my plums and added ingredients. My son tells me not to give so much away so we can have more! lol.. This is now going to be a tradition to make every summer.:) Read More
(102)
Rating: 5 stars
06/04/2012
Good starter recipe. By adding an extra 1/2 cup of plums to recipe and cutting 1/2 cup of sugar you can increase the recipe to 12 half pint jars without losing any of the sweetness. I also used 2.35 ounces of pectin instead of the recommended 1.75 ounce. This thickened up the jam more. Also to decrease foaming add 1 tablespoon of Lemon juice concentrate along with the butter. The Lemon Juice also helps remove air. Thank you for the inspiration DelightfulDines. Read More
(84)
Advertisement
Rating: 1 stars
08/11/2012
From reading this recipe I think the reason people are having set problems is because according to the folks at the Sure-Jel number powdered pectin has to go in BEFORE the sugar or you will get a set fail. Read More
(77)
Rating: 5 stars
09/27/2010
THIS IS A GREAT JAM. IT IS EASY TO MAKE AND TASTE GREAT. I PUT THE PLUMS IN MY FOOD PROCESSOR AND CHOPPED THEM THEN BOILED AND ADDED 2 BOX'S OF PECTIN. Read More
(66)
Rating: 5 stars
09/04/2011
Loved it! First attempt at canning. Easy and delicious! Changed two things. Went with less sugar. 6 cups was plenty for us. Also after cooking the plums we put them thru a strainer and removed the skins. We call it....jamelly!!! Yum! Read More
(42)
Advertisement
Rating: 5 stars
07/16/2011
Loved it Came out well... I reduced the sugar to 6 cups. I didn't have issues with it setting; but I made sure to get it at the jelling point of 220. Read More
(29)
Rating: 5 stars
08/09/2011
Small batch - I made just 2 jars-worth... and instead of pectin i used cornstarch.. about a tablespoon per jar. I also added the pinch of lemon and a teaspoon of lemon zest. looks and tastes good. a little cloudier but the color is still good. Read More
(20)
Rating: 5 stars
09/15/2011
This is lovely Jam....However I wish I had follwed the advice of other reviewers and cut back on the sugar. It is very sweet. I did use two boxes of pectin and didn't have any problem with setting.Thanks for the recipe! Read More
(20)