Best 6 How To Make Plum Jam Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the sweet and delectable flavors of homemade plum jam with our curated collection of recipes. Whether you prefer a classic, traditional approach or a unique twist on this timeless treat, we have something for every taste bud. Discover the art of crafting plum jam from scratch, using fresh, ripe plums and simple ingredients. Explore variations that incorporate spices like cinnamon and cardamom for a warm, aromatic touch or citrus zest for a vibrant, tangy flavor. Learn how to achieve the perfect consistency, from a smooth, spreadable texture to a chunky, rustic style. Elevate your breakfast toast, pastries, and desserts with a dollop of homemade plum jam, or use it as a glaze for roasted meats and vegetables for a tantalizing sweet-savory experience. With our step-by-step instructions and expert tips, you'll be able to create delicious plum jam that will delight your family and friends.

Let's cook with our recipes!

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

PLUM JAM RECIPE



Plum Jam Recipe image

If you are a plum lover, jam lover or simply a food lover, you have got to try delicious plum jam prepared with this recipe. This simple yet yummy fresh fruit jam recipe is best way to make homemade pectin free plum preserve and it tastes much better than ready-made one. Make the most out of sweet and ripe plums when they are in their prime season, prepare its jam and use it all through the year to make breakfast tastier than ever and satisfy your sweet tooth too.

Provided by Foram

Yield 1½ cup jam

Number Of Ingredients 3

2½ cups chopped Ripe Plums
1 cup Sugar
1½ tablespoons Lemon Juice

Steps:

  • 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.
  • 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.

PLUM ORANGE JAM



Plum Orange Jam image

We put our homegrown plums to delicious use in this quick and easy jam. It's my favorite thing to serve with buttermilk biscuits. -Kathy Rairigh, Milford, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 10 half-pints.

Number Of Ingredients 6

10 cups chopped plums (about 4-1/2 pounds)
1 cup orange juice
1 package (1-3/4 ounces) pectin for lower-sugar recipes
3 cups sugar
3 tablespoons grated orange zest
1-1/2 teaspoons ground cinnamon

Steps:

  • In a Dutch oven, combine plums and orange juice; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until softened, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar, orange zest and cinnamon; return to a full rolling boil. Boil and stir 1 minute. , Remove from heat; skim off foam. Ladle hot mixture into 10 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts : Calories 50 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 0 protein. Diabetic Exchanges

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

DAMSON PLUM JAM



Damson Plum Jam image

If you are lucky enough to find them, get your hot little hands on some Damson plums. They are small and sour when fresh, but make the absolute best plum jam in the world. I have listed two different options for amounts of sugar/water in the recipe. The lower amounts will make a soft, very tart jam. That's the way I like it. With more sugar and water (keep them in proportion) you will get a more traditional jam, firmer and sweeter. I like it that way, too, I have to admit. Unfortunately, Damsons are clingstone and can't be pitted before the cooking starts. I have burnt myself quite badly a few times making this jam, while fishing out pits from the boiling pot, but this year (2004) I have figured out how to avoid that and have updated the recipe.

Provided by Jenny Sanders

Categories     Plums

Time 1h

Yield 7-8 250ml jars, 112-128 serving(s)

Number Of Ingredients 3

1 1/2 kg damson plums (2 litres)
2 -3 cups water
4 -6 cups sugar

Steps:

  • Wash and pick over the plums.
  • Combine the plums and the water.
  • Bring to a boil and cook 15 minutes, stirring constantly.
  • Allow to cool enough to handle - or completely, if you like - and fish out the pits (I put them through a food mill, and then removed the pits from the remaining pulp).
  • Return the pulp to the rest of the jam once the pits are out.
  • Meanwhile, put the jars into a canning kettle and cover with water to one inch above the tops of the jars.
  • Bring to a boil, boil 10 minutes to sterilize.
  • Return the plums to the jam kettle, and bring them back to the boil. Add the sugar to the plums, stirring to dissolve.
  • Boil to jam stage, about 20 minutes. Test for the gelling point with one of the following methods: Temperature test - Use a jelly or candy thermometer, and boil until mixture reaches the following temperatures at altitudes of: Sea level to 1,000 feet - 104°C/220°F; 1,001 feet to 2,000 feet - 103°C/218°F
  • Sheet or spoon test - Dip a cool metal spoon into the boiling jelly mixture. Raise the spoon out of the steam, about 12 inches above the pan. Turn the spoon so the liquid runs off the side. The jelly is done when the syrup forms two drops that flow together and sheet or hang off the edge of the spoon.
  • I like the"sheet" test.
  • As the jam cooks, remove any pits you may have missed.
  • Remove from the heat and stir and skim 5 minutes.
  • Pour into hot sterilized jars and seal with lids sterilized according to the manufacturers directions.
  • (Generally, boiled for 5 minutes.) Place jars of jam back in boiling water bath and boil for 5 minutes.
  • Let cool, and store when the jars have sealed.

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 and flavorful plums for the best-tasting jam.
  • Use a large pot or saucepan to make the jam, as it will expand during cooking.
  • Stir the jam frequently while it is cooking to prevent it from sticking to the pot and burning.
  • Use a candy thermometer to check the temperature of the jam. It should reach 220 degrees Fahrenheit (105 degrees Celsius) before it is ready.
  • Remove the jam from the heat and let it cool slightly before pouring it into jars.
  • Seal the jars tightly and process them in a boiling water bath for 10 minutes to ensure they are properly sealed.

Conclusion:

Making plum jam is a great way to preserve the taste of summer and enjoy it all year long. This delicious and versatile jam can be used on toast, sandwiches, and desserts, or as a topping for ice cream or yogurt. With a few simple ingredients and a little bit of time, you can easily make your own delicious plum jam at home.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics