Don’t skip this post because it’s about homemade jam — seriously, if you haven’t tried fresh plum jam, you’re missing out. Homemade plum jam is a simple, unforgettable treat.
I grew up with a plum tree in our yard and my mom made jam every year. I loved it then and only recently remembered how much I missed it.
A friend of my husband brought us a bag of plums from his tree, so I turned them into jam. My kids are already devouring it — they can’t get enough of PB&J sandwiches and toast spread with this jam.
Plums have a sweet-tart flavor that really wakes up the palate. When my husband brought home that huge bag of fruit and I wondered how I’d use it all before it spoiled, making jam was the perfect solution.
Now all I need is a fresh loaf of bread to spread it on. Yum!
Plum Jam
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Ingredients
Increase processing time:
- 5 minutes for 1001 to 3000 ft
- 10 minutes for 3001 to 6000 ft
- 15 minutes for 6001 to 8000 ft
- 20 minutes for 8001 to 10000 ft
Jam
- 2 ⅔ – 3 cups plums, peeled, pitted, & pureed
- 2 Tbsp lime juice
- 2 cups granulated sugar
- 2 (0.4oz) packets Ball Classic Pectin
Instructions
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Prepare and measure ingredients. Prepare a water-bath canner, jars, and lids according to the manufacturer’s instructions.
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Combine the prepared fruit with the lime juice in a large saucepan. (I pureed the fruit with the lime juice.) Gradually stir in the pectin. Bring the mixture to a full rolling boil over high heat, stirring constantly.
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Add the sugar all at once, stirring to dissolve. Return to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if needed.
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Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands fingertip-tight.
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Place filled jars in the canner so they’re covered by 1–2 inches of water. Put the lid on and bring the water to a gentle, steady boil.
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Process jars for 10 minutes, adjusting time for altitude as noted above. Turn off heat, remove the lid, and let jars stand for 5 minutes.
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Remove jars and cool. After 24 hours, check seals—the lids should not flex when pressed. Clean and store jars following the manufacturer’s guidance.
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To eat right away: ladle hot jam into hot jars, let cool to room temperature (about 30 minutes), then refrigerate or serve immediately. Refrigerated jam will keep up to 3 weeks.
Notes
- Yield: 3½ to 4 half-pint jars
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