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
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Place crushed plums into a large saucepan. 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.
Prepworks by Progressive Canning Funnel for Regular and Wide Mouth Jars
CERTO Pectin Liquid, 1 Count, 170ml
Immediately pour hot 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 8 half-pint jars
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 bag
Measure crushed plums into a large saucepan. 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.
Related Article: How to Ripen Plums: Tips and Tricks for Perfectly Ripe Fruit
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 Preserving
The Amish Canning Cookbook: Plain and Simple Living at Its Homemade BestDIY 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 saucepan. 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
These instructions for canning plum jam 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
- Nectarine Plum Jam
- Plum Sauce
- Plum Blackberry Jam
- Spiced Plum Jam
- Canning Blackberry Jam
- Raspberry Jam
Follow my canning and preserving board on Pinterest.
That sounds delicious, and a great variation for this recipe! 🙂
I added raspberries for 1/4 of the plums and boy does it taste wonderful! Looks beautiful as well.
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.
I did not process in hot water and the jars all sealed just fine. Great recipe.
Hi Lori, sorry about that! The jars should be processed in the boiling water canner for 10 minutes. I’ve updated the recipes.
You didn’t say how long to water bath the jars after canning .