Canning Plum Jam

Easy recipe for canning plum jam, conserve, or preserves

In late summer I love going to the mountains and picking wild plums. They are so delicious straight off the tree. After I get them home I use them for canning plum jam. Plum jam is really good, and easy to make. I liked this recipe so much that it’s now one of my top favorite plum canning recipes.

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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. Easily measure the headspace with this inexpensive canning funnel.

 

Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner for 10 minutes.

 

Yield: About 8 half-pint jars

 

Easy recipe for canning plum jam. One of my favorite recipes for canning wild plums. Includes recipes for plum preserves and plum conserve.

 

Plum Jam with Powdered Pectin

 

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

 

Note: If you are going to make a lot of jam and/or jelly, then you HAVE to try this powdered pectin that you can buy in bulk from Amazon. Six tablespoons of this pectin is the equivalent to one box of Suregel pectin. This is the ONLY way to buy pectin inexpensively if you are going to buy a lot of it (like I do!). 

 

Hoosier Hill Fruit Pectin, 2 lb bagHoosier Hill Fruit Pectin, 2 lb bagHoosier Hill Fruit Pectin, 2 lb bag

 

 

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. You can easily measure the headspace with this inexpensive canning funnel.

 

Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner for 10 minutes.

 

Yield: About 9 half-pint jars

 

Ball Complete Book of Home PreservingBall Complete Book of Home PreservingBall Complete Book of Home PreservingThe Amish Canning Cookbook: Plain and Simple Living at Its Homemade BestThe Amish Canning Cookbook: Plain and Simple Living at Its Homemade BestThe Amish Canning Cookbook: Plain and Simple Living at Its Homemade BestDIY Pickling: Step-By-Step Recipes for Fermented, Fresh, and Quick PicklesDIY Pickling: Step-By-Step Recipes for Fermented, Fresh, and Quick PicklesDIY Pickling: Step-By-Step Recipes for Fermented, Fresh, and Quick Pickles

 

 

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 (8°F above the boiling point of water, or 220°F 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. You can easily measure the headspace with this inexpensive canning funnel.

 

Wipe rims of jars with a dampened clean paper towel. Screw on lids. Process in a boiling water canner for 10 minutes.

 

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 8°F above the boiling point of water, or 220°F 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 for 10 minutes.

 

Yield: About 5 half-pint jars

 

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

 

Like this recipe for canning plum jam? You might like this recipe for canning plum jelly too.

 

Related Recipes

 

Follow my canning and preserving board on Pinterest.

Easy recipe for canning plum jam, preserves, or conserve.

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6 Comments on "Canning Plum Jam"


    1. Hi! Yes the jars will seal without processing them in the boiling water bath, but it is not safe to store them for long term storage. Processing them in the water bath is not just for sealing the jars, boiling the jars increases the temperature inside the jars to a point that kills any bacteria that might have gotten into them. If you don’t boil them, the bacteria will not be killed to make them safe for long term storage.

      Reply

    1. Hi Lori, sorry about that! The jars should be processed in the boiling water canner for 10 minutes. I’ve updated the recipes.

      Reply

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