Plum Jam

Marie Overton
Apr 13, 2022
2 min read

Updated: Jul 20

In the area of the Pacific Northwest where I live, there are so many types of fruit trees that do well. Plums are one of the varieties I have in my backyard that provide me with a bounty of produce. Plums make such a great snack and make a wonderful jam. This is a great variation on a basic plum jam recipe that is so tasty.

Heartmade and Homemade Plum jam is a treat that is a delight to can during the summer canning season and scrumptious to enjoy throughout the rest of the year.

Wicker basket with a jar of red jam and plums on a kitchen counter, with a blurred pot in the background.

Plum Jam

Preparation to Make Plum Jam with Pectin:

Start by preparing your boiling water bath canner with enough water to cover 3-pint jars with 1-2 inches of water. Place the water bath canner on the stove on medium heat. Now that your equipment is ready, it is time to start making jam.

Making the Jam:

Wash, de-stem, pit, and chop 5 cups of plums (about 2 pounds).

Hands pour clear liquid from a bottle into a pot of chopped fruit, sugar, and spices on a granite countertop during cooking.

Mix the plums with 3/4 cup of water, 1 teaspoon of cinnamon, 1/2 teaspoon of orange extract, and 6 tablespoons of pectin in a large pot. If you want to reduce foaming, add 1/2 teaspoon of butter.

Hands stir a pot of red fruit mixture topped with a thick layer of white sugar on a dark stovetop.

Bring the mixture to a full rolling boil on medium-high heat. Stir constantly.

Add 5 cups of sugar and bring back to a full boil for 1 minute.

Filling Jars and Canning:

Hand ladles red fruit mixture into empty glass jars on a granite counter in a kitchen.

Using a jar funnel, pour or ladle the jam into clean, hot, half-pint-sized jars leaving ¼ inch headspace. Use a clean, damp cloth to wipe off the rim of the jars. Place the lids and rings on fingertip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.

Chalkboard sign lists water bath canning times by altitude beside jars of preserves on a kitchen counter.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Five jars of red jam on a woven placemat in a kitchen, with green tongs hanging nearby and a red appliance at right.

Remove the jars from the water bath. Allow them to sit on a heat resistant surface for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.