Tuesday, June 26, 2012

Plum Jam

This is a favorite!...

My son Devin and I had a great time making this jam!...  He had the hardest job (according to him) which was de-pitting the Japanese plums.  I'll have to admit it was a long teedius job but he seemed to enjoy it!  His secret method was to squeeze out the pit! lol.. We didn't end up with too much on the floor, counters, chairs, clothes, etc. :)

  • 4 1/2 cups pitted, chopped plums
  • 1/2 cup water
  • 7 1/2 cups white sugar
  • 1/2 teaspoon butter (optional)
  • 1 (1.75 ounce) package powdered fruit pectin
  • 8 half-pint canning jars with lids and rings


  1. Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
  2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.
Devin de-pitting the plums...

We got 8 cups of fruit w/peels & a few pits...

Pushing fruit through a strainer...

Lots of sugar...
Sqeezing in a little lemon juice...

Setting up sterilized jars...

Boiling the jam...

Sooooo Yummmmy!..  We ended up with 8 jars this year! 
My additions were the lemon juice ( a squeeze), 2 cinnamon sticks (while simmering), and I added an extra box of the pectin... This was because last years jam was a little on the runny side, we wanted it a bit thicker this time. 
A key to getting the desired thickness is to make sure the jam reaches the full rolling boil twice, as the recipe states.  Just like when you are making candy this is a vital step to ensuring that it will set up properly!

We really love this jam!.. It's easy to make and I believe we have started a new family tradition..
Try this recipe... You wont be disappointed!
~ Traci

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