Plum Jam Recipe (with Step by Step Photos)
| Ingredients: |
| 2½ cups chopped Ripe Plums |
| 1 cup Sugar |
| 1½ tablespoons Lemon Juice |
Wash the plums in running water. Put 1-2 small ceramic plates in the freezer. This plate will be used to check the jam is cooked enough to set or not.
In this recipe, around 1 lb plums (4 regular size plum) are used to get 2½ cups chopped plums. Cut plums into halves and remove the pit. Chop them into small pieces.
Heat plum pieces, lemon juice and sugar in a deep pan over medium heat.
Stir continuously to completely dissolve the sugar, it will take approx. 4-5 minutes. If plums are not juicy enough, add 2 tablespoons water to dissolve the sugar.
Let the mixture cook over medium heat. When it starts to boil, reduce the heat and simmer uncovered until plum becomes soft and tender. Stir occasionally in between to prevent sticking. The color of the plum pieces will turn darker when they cooked.
Cook until mixture turns thick.
Now, remove the ceramic plate from the freezer and place a bit of the jam over it. Again, put this plate in freezer for a minute and then remove from it. Test the jam, run a spoon or your finger through the jam and if it leaves the track clear, it is ready. If it is not, cook again for 4-5 minutes and test again.
Remove pan from heat and allow mixture to rest for 1-2 minutes. Almost 1½ cups jam will be prepared. Plum jam is ready for any time relish. You can store it in an airtight container in refrigerator without canning process or follow the given steps for canning process.- For canning process, pour prepared hot mix into sterilized jar. Leave 1/2 inch space in jar and seal with lids. Process jar for 8-10 minutes in boiling water bath. Let it cool and store in a cool, dark place for long term storage.
- This recipe does not use pectin but you can use small amount of pectin to set the jam.
- Add grated ginger along with lemon juice and sugar to prepare ginger flavored plum jam.
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28 Comments
Response: Mix the jam with hot boiling water and cook it again to soften it. Make sure to try that in small batches.
Response: Yes, you can use wild plums.
Response: Thank you Shirley for trying the recipe. Glad to hear that you got the perfect texture and taste of the jam.
Response: Thank you Amanda for trying the recipe.
Response: No, you cannot use frozen plums.
Response: Thank you Lorraine for trying the recipe and sharing the feedback.
Response: Yes Heidi, you can strain the juice a little bit to reduce the cooking time. When you make this next time, 1. don't use overripe plums, 2.use the broad pan and 3. cook jam in small batches (instead of cooking in a single large batch) to get the more natural fruit taste.
Response: Hello Sondra, I generally made the jam when the plums are either slightly under ripe or ripe but not very soft.
Response: Thank you Leslie, for trying the recipe. Sometimes, the jam has a mild lemon flavor when the plums are not sweet enough. If you don't like the lemon flavor you can make the jam without it, but you have to keep it in the refrigerator and consume within a month.
Response: Thank you Noreen, for trying the recipe and writing the feedback. I am glad to hear that it turned out well.
Response: No, you cannot use honey instead of sugar in this recipe.
Response: Hello Jenna, this recipe makes approx. 1½ cups jam.
Response: Hello Susan, I am sorry because I am not able to give you the answer as I always make the jam by cooking the plum and sugar together. I have never made the jam by first cooking the plum and then adding the sugar. As per my view, there is no need to cook plums with water. If the plums are less juicy, mix them with sugar and keep in the refrigerator for 5-6 hours before cooking so, the released plum juice would be enough for cooking.
Response: Yes Aileen, it will take longer time because of the bigger batch. If you are cooking it in a bigger batch, cook it over medium heat until it turns little thick to speed up the process and then simmer it until it's done.
Response: Hello Mary, canning processing time (10 minutes) given in this recipe is for 1000 ft - 6000 ft. For below 1000 ft, canning processing time is 5-minutes and for above 6000 ft, canning processing time is 15 minutes.
Response: Hello Sophia, If you are preparing the jam with pectin, follow the exact instructions given on the pectin box. When you try the jam next time, cook it a little bit longer before adding the pectin.
Response: Hi Anna, plums are used with skin (unpeeled) in this recipe.
Response: Hi Kimberly, thanks for trying the recipe and I am happy to hear that your jam turned out wonderful. You can reduce the sugar and make the jam but you cannot preserve it for long time (canning). You can store it in the refrigerator for a month.
Can this be made in larger quantities? I have 8 cups of chopped plums to use & more on the tree.
Response: You can use 2½ cups chopped Ripe Plums:1 cup sugar :
Response: Yes, you can keep this jam in refrigerator for up to 6-months.
Response: Hi Marcella, I don't have any idea about how to use dried plum to make jam.
Response: Thanks Katie for positive feedback.
Response: Thanks Ainsley for trying the recipe.
