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How to Can Spiced Plum Jam

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I have made plum jam before, but I have never tried making this spiced plum jam recipe. It just has some cinnamon and nutmeg added to it, and it is so good. This recipe doesn't have any pectin added to it. If you have never cooked jam without pectin before, don't worry, it's really not all that hard. And it is also less expensive to make jam this way.

The reason you are able to make this jam without added pectin is because plums are one of the fruits that naturally have pectin in them. That is not true of all fruits. The natural pectin in plums will cause your jam to jell just like you had added pectin to it. You just have to cook these jams a bit longer.


4 c. plums, pitted and chopped
2 c. sugar
1 tsp. cinnamon
1/4 tsp. ground nutmeg

Note: This recipe makes 3 half-pint jars of jam. You can easily double or triple this recipe. If you double it, it will make 6 half-pint jars or 3 pint jars.

spiced plum jam

Combine the plums and sugar in a medium-sized sauce pan. After the sugar has melted and the mixture starts to boil, simmer, stirring constantly for about 20 minutes. The mixture will get very hot and start to thicken. This is when you really need to watch the mixture so that it does not scorch and stick to the pan.

When the mixture starts to thicken, you can see if it's done by testing it. Place a small plate in the freezer for a few minutes. Take the plate out and place a small spoonful of the plum mixture on the plate. Place the plate back in the freezer for at least a minute. Take the plate out and gently push the plum mixture with your finger. The mixture should have a thin film on it that "wrinkles" when you push on it. If it is still runny, cook for a few more minutes and then test again. It doesn't have to be super thick, keep in mind that it will further thicken while cooling off in the jar.

Pour the plum mixture into your sterilized canning jars, leaving 1/4 inch headspace.

Place the sterilized lids and rings on the jars, screwing on the rings until they are barely tight. Process in a boiling water canner for 10 minutes (if you need to adjust for altitude see this chart). Remove the jars from the water and place on a towel on the counter, letting them sit undisturbed for 24 hours. Press on the tops of the lids to make sure they have sealed.

If they sealed you can store them for a year or more in your pantry. If one or more jars have not sealed, place in the refrigerator, they are still good to eat, you just can't store them in the cupboard.

This jam isn't just good on toast, try it on your french toast or waffles. Yum!

Copyright 2014, Creative Homemaking LLC. This article may not be reprinted.

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Rachel Paxton
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