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How to Make Plum Jam



Plum Jam
with liquid pectin

4 1/2 c. crushed plums
7 1/2 c. sugar
1 pouch liquid pectin

Place crushed plums into a large sauce pan. Add sugar, stirring well. Stirring constantly, place on high heat and bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat. Stir in pectin. Skim.

Immediately pour hot jam into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner.

Yield: About 8 half-pint jars

Plum Jam
with powdered pectin

6 c. crushes plums
1 pkg. powdered pectin
8 c. sugar

Measure crushed plums into a large sauce pan. Add pectin, stirring well. Stirring constantly, place on high heat and bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.

Immediately pour jam into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner.

Yield: About 9 half-pint jars

Plum Conserve

2 1/2 qts chopped, pitted plums (about 4 1/2 lbs)
3/4 c. thinly sliced orange peel
1 3/4 c. chopped orange pulp (about 2 large oranges)
2 c. seedless raisins
6 c. sugar
2 c. broken pecan or other nuts

Combine plums, orange pulp and peel, raisins, and sugar together in a large sauce pan. Slowly bring to a boil, stirring occasionally until sugar dissolves. Cook rapidly, about 15 to 20 minutes, almost to the jellying point (8F above the boiling point of water, or 220F at sea level). As the mixture thickens, stir frequently to prevent sticking. Add nuts during the last 5 minutes of cooking.

Immediately pour conserve into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner.

Yield: About 10 half-pint jars

Plum Preserves

5 c. pitted, tart plums (about 2 1/2 lbs)
4 c. sugar
1 c. water

Combine all ingredients. Bring slowly to boiling, stirring until sugar dissolves. Boil rapidly over high heat, about 15 minutes, almost to the jellying point (which is 8F above the boiling point of water, or 220F at sea level). Stir frequently to prevent sticking or burning.

Immediately pour preserves into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner.

Yield: About 5 half-pint jars

Recommended Process Time for Plum Jam, Conserve, or Preserves in a Boiling Water Canner
  Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints
or Pints
5 min 10 15

This document incorporates information from the National Center for Home Food Preservation.




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Rachel Paxton
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