Homemade Plum Jam Recipe - Mom On Timeout (2024)

Jump to Recipe

After tackling Homemade Pasta Sauce last week I finally got up the courage to make my own jam. Turns out it’s super simple and fun! My sister is the jam and jelly maker in the family. She mixes and matches all kinds of yummy flavors: Cherry Almond, Apricot Plum, Blackberry Raspberry – you get the idea! I was always in complete awe of her as she would show me her cases and cases of jams that she had made. I rarely buy jam or jellies in the store because my sister has always provided me with such amazing homemade jams.

So the thing with jam or jelly is that your recipe will depend a lot on the type of pectin you use. They are all very similar but you always want to check your packaging to make sure you are following their recommendations. One tip my sister gave me was to add a little butter to reduce foaming and in fact that same tip was mentioned on my Ball Pectin packaging.

Now I realize that not everybody has a completely overloaded plum tree in their backyard like I do 🙂 Keep a look out at your local Farmer’s Market for markdowns on large quantities of fruit or really terrific sales at your favorite grocery store.

What You’ll Need:
Plums, lots of plums
Sugar, lots of sugar
Bottle Lemon Juice
Pectin
Butter

My measurements:
12 cups of prepared {chopped} plums
12 cups of granulated sugar
27 tsp {9 Tbls} of lemon juice
13 1/2 Tbls pectin
1/4 tsp butter

Step 1. Rinse the fruit. You want to start with really clean fruit because in this recipe we won’t be removing the skins -hallelujah! The skins mostly kind of dissolve during the cooking process and are unnoticeable in the final product. One less step for us and more vitamins and nutritional value in the jam!

Step 2. Prep the fruit. Using a paring knife, remove the cheeks of the plum and then cut off the top and bottom. Make sure to pare away any bruises or other blemishes on the fruit. Cut the fruit into small pieces so they will cook down faster. Stir frequently

Step 3. Cook the fruit. Throw all of the fruit into a heavy-bottomed pot and start cooking. Add in the lemon juice now. For every 1 1/3 cups of prepared fruit, you need to add 3 tsp of bottled lemon juice. I let my fruit cook down for 10-15 minutes before adding in the pectin. Stir frequently.

Homemade Plum Jam

I finally got up the courage to make my own jam. Turns out it’s super simple and fun!

Course Side

Cuisine American

Keyword homemade plum jam

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Let jars cool 1 day day

Total Time 1 day day 2 hours hours 30 minutes minutes

Servings 24 jars

Calories 454kcal

Author Trish - Mom On Timeout

Ingredients

12 cups plums prepared, chopped
12 cups granulated sugar
9 tbsp lemon juice
13 1/2 tbsp pectin
1/4 tsp butter

Instructions

Rinse the fruit. You want to start with really clean fruit because in this recipe we won’t be removing the skins -hallelujah! The skins mostly kind of dissolve during the cooking process and are unnoticeable in the final product. One less step for us and more vitamins and nutritional value in the jam!
Prep the fruit. Using a paring knife, remove the cheeks of the plum and then cut off the top and bottom. Make sure to pare away any bruises or other blemishes on the fruit. Cut the fruit into small pieces so they will cook down faster. Stir frequently.
Cook the fruit. Throw all of the fruit into a heavy-bottomed pot and start cooking. Add in the lemon juice now. For every 1 1/3 cups of prepared fruit, you need to add 3 tsp of bottled lemon juice. I let my fruit cook down for 10-15 minutes before adding in the pectin. Stir frequently.
Add in the pectin and butter. Bring to a full rolling boil that cannot be stirred down over high heat. Stir constantly.
Add the sugar. Stir to dissolve and return the mixture to a full rolling boil.
Boil hard for EXACTLY ONE MINUTE stirring constantly and then remove from heat.
Skim foam. I didn’t have a lot of foam but I noticed that what skins hadn’t dissolved were hanging out with the foam and they got tossed too.
Prepare the waterbath canner, jars and lids. This should be done while the jam is being made. I boiled all components to make sure they were sanitized completely. I know many people run them through the dishwasher and that’s fine too.
Ladle the hot jam into the hot jars using a funnel. Trust me. Funnels keep the mess to a minimum and keep you from getting burned. Handle all jars with care because they are HOT. Leave 1/4 inch headspace and wipe the rims of the jars. Place the lids on the jars and finger tighten the bands.
Next it’s time to place the jars in the canner. The jars need to be covered by at least 1-2 inches of water. Place the lid on the canner and bring water to a boil. Process the jars for 10 minutes and then turn off the heat. Let jars stand for 5 minutes before removing.
Let the jars cool for 24 hours. Check the lids for a proper seal by pressing on the center. The lid should not flex at all. Loosen the band to prevent any moisture from being trapped and store. You’ve just jammed!

Nutrition