Best 7 Homemade Plum Jam Recipes

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Indulge in the delightful flavors of homemade plum jam, a classic summer fruit preserve that captures the essence of sun-ripened plums. With its vibrant color and sweet-tart taste, this versatile jam is a perfect addition to your breakfast toast, scones, or yogurt parfaits. Whether you prefer a smooth, seedless spread or a rustic, chunky texture, our collection of plum jam recipes offers something for every taste. From traditional methods using just fruit, sugar, and pectin to unique variations incorporating spices, herbs, and citrus, these recipes provide a range of flavor profiles to tantalize your taste buds. Whether you're a seasoned jam maker or a beginner looking to try something new, our step-by-step instructions and detailed tips ensure a successful and rewarding experience. Get ready to savor the goodness of homemade plum jam, a delicious and versatile addition to your pantry and a taste of summer that you can enjoy all year round.

Check out the recipes below so you can choose the best recipe for yourself!

PLUM JAM



Plum Jam image

Traditional and delicious homemade jam.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h50m

Yield 128

Number Of Ingredients 6

4 ½ cups pitted, chopped plums
½ cup water
7 ½ cups white sugar
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 12.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 12.3 g

HOMEMADE PLUM JAM



Homemade Plum Jam image

Take advantage of fresh plums in season to make delicious plum jam. You can use any variety of plums or mix them up. Recipe: Peggy Trowbridge Filippone, About.com Guide Photos: Alice - Savory Sweet Life website

Provided by Skip Davis

Categories     Spreads

Time 35m

Number Of Ingredients 5

3 lb firm plums, peeled and cut into eighths, seeds discarded
1/2 c bottled or filtered water
1 Tbsp fresh lemon juice
7-1/2 c white sugar
1 pkg commercial pectin -- 3 ounces

Steps:

  • 1. Place plums, water, and lemon juice in a large non-aluminum stockpot. Stirring often, bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft. You should end up with about 4-1/2 cups.
  • 2. Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat. Let rest for 1 minute, then skim off any foam.
  • 3. Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top. Wipe rims and seal with sterilized lids. Process in boiling water for 5 minutes. Remove, let cool, and label jars. Store plum jam in a cool, dry place.

PLUM JAM



Plum Jam image

Provided by Food Network

Time 1h15m

Yield About 8 half-pints

Number Of Ingredients 5

3 pounds firm plums, cut into eighths and seeds discarded
1/2 cup water
1 tablespoon lemon juice
7 1/2 cups sugar
1 (3-ounce) package commercial pectin

Steps:

  • In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups.
  • Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.
  • Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands.
  • Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place

RHUBARB-PLUM JAM



Rhubarb-Plum Jam image

Rhubarb and plums combine to make a delicious jam that's great as a jam or a topping on ice cream! With an overabundance of plums I decided to tweak my rhubarb jam recipe on this site and the results were well received by my picky jam eaters. Enjoy!

Provided by thowlett1959

Time 13h20m

Yield 96

Number Of Ingredients 6

2 ½ pounds chopped rhubarb
2 ½ pounds Italian prune plums
3 cups white sugar, or more to taste
⅔ cup orange juice
⅓ cup water
2 teaspoons grated orange zest, or more to taste

Steps:

  • Combine rhubarb, plums, sugar, orange juice, water, and orange zest in a saucepan over medium heat; bring to a boil. Reduce heat to medium-low and cook, stirring occasionally, until thick, about 45 minutes.
  • Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil.
  • Pack jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 32.9 calories, Carbohydrate 8.3 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.2 g, Sodium 0.5 mg, Sugar 7.7 g

HOMEMADE CHRISTMAS PLUM JAM



Homemade Christmas Plum Jam image

This is very simple and old recipe. We usually use a kind of plums that grows in area of south Austria, Hungary, Slovenia and Northern Croatia and we call this plum "bistrica". It is small; the surface is like foggy, and inside is dark yellow and red/brown around stone. It is very sweet so you don't need too much sugar. It is kind of wild plum so we don't use any chemistry to prevent diseases. It is very healthy fruit. I named the jam Christmas because we usually start to eat it around Christmas. The ingredients also contribute to the name.

Provided by nitko

Categories     Fruit

Time 6h5m

Yield 4 300g jars, 20 serving(s)

Number Of Ingredients 4

1000 g plums
700 g sugar
1 teaspoon cinnamon (grounded)
1/2 teaspoon clove (grounded)

Steps:

  • Wash the plums thoroughly. Break them in halves and remove stone. Put them in a pot and add sugar, cinnamon and cloves. Stir well and let it stay 5-6 hours.
  • After that, put them onto strong fire and boil 4-6 minutes stirring well all the time to prevent burning.
  • In the meantime, put glass jars into an oven and heat them to 100°C.
  • When cooking is done put the jam into glass jars and close. Leave at least 1 cm space between cover and jam. Keep it in dark and cool place up to 8 months.

Nutrition Facts : Calories 158.9, Fat 0.1, Sodium 0.2, Carbohydrate 40.8, Fiber 0.8, Sugar 39.9, Protein 0.4

HOMEMADE BLACKBERRY PLUM JAM



Homemade Blackberry Plum Jam image

These two late summer/early fall treats make for the most amazing flavor when combined. The sweetness of the blackberry combined with the tartness of the plum are exceptionally balanced in jam!

Provided by roozoo

Categories     Breakfast

Time 45m

Yield 9-12 1/2 pint jars

Number Of Ingredients 4

3 cups plums, chopped and pitted (leave the skins on)
3 cups blackberries, crushed (do not puree, crush with potato masher)
6 cups sugar (add less if desired)
1 (1 3/4 ounce) package dry pectin (Sure Jell works well too)

Steps:

  • Prepare the boiling water canner before starting to cook your jam. (Fill the canner/stockpot at least half full of enough clean, warm water so the level will be at least 1" over the top of the filled jars once they're added).
  • Wash, pit and chop plums w/ skins.
  • Wash and crush blackberries w/ potato masher.
  • Place plums and crushed blackberries in large pot.
  • Add pectin a little at a time to plums and berries, stirring constantly.
  • Heat on high stirring constantly until mixture comes to a FULL boil.
  • Add sugar ALL at once, stirring.
  • Bring mixture back to a full hard boil, stirring constantly.
  • Use potato masher to carefully further crush plums and berries in pot.
  • Boil for 5 minutes.
  • Skim off foam, if present.
  • Place in sterilized, hot jars, leaving 1/4" headspace.
  • Wipe edges of jars with clean cloth, place lids and screw on bands fingertip-tight.
  • Process in a boiling water bath for ten minutes at sea level (over 1000 feet, add one minute of processing for each 1000 feet in altitude).
  • Remove from water and place jars on a cloth-protected counter or cooling rack to cool undisturbed for 24 hours.
  • Remove rings from sealed jars and store; put any unsealed jars in the refrigerator and use first.

Nutrition Facts : Calories 580, Fat 0.4, Sodium 12.9, Carbohydrate 149.2, Fiber 3.8, Sugar 140.9, Protein 1.1

EASY PLUM JAM



Easy plum jam image

This delicately cinnamon-spiced jam is a gorgeous way to preserve the taste of autumn fruits - delicious spread on hot buttered toast or teacakes

Provided by Jane Hornby

Categories     Condiment, Snack

Time 1h

Yield Makes 3 x 450ml jars

Number Of Ingredients 6

2kg plums, stoned and roughly chopped
2kg white granulated sugar
2 tsp ground cinnamon
1 tbsp lemon juice
3 cinnamon sticks (optional)
knob of butter

Steps:

  • Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
  • Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
  • Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.

Nutrition Facts : Calories 35 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar

Tips:

  • Choose ripe, flavorful plums for the best-tasting jam. If the plums are not ripe enough, they will be tart and the jam will be less sweet.
  • Wash the plums thoroughly before using them. This will remove any dirt or debris that may be on the plums.
  • Pit the plums before cooking them. This will make it easier to eat the jam and remove any bitterness from the pits.
  • Add sugar to the plums before cooking them. This will help to thicken the jam and give it a sweet flavor.
  • Cook the jam over medium heat, stirring frequently. This will help to prevent the jam from sticking to the pot and burning.
  • Test the jam for doneness by dropping a small amount onto a cold plate. If the jam wrinkles when you push your finger through it, it is done.
  • Remove the jam from the heat and let it cool slightly before canning it. This will help to prevent the jars from cracking.
  • Can the jam in sterilized jars. This will help to preserve the jam and prevent it from spoiling.

Conclusion:

Homemade plum jam is a delicious and versatile condiment that can be used in a variety of ways. It can be spread on toast, used as a filling for pastries, or used as a glaze for grilled meats. Plum jam is also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. If you are looking for a delicious and healthy way to use up your plums, try making homemade plum jam. You won't be disappointed!

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