Shakin & Bakin Foodie Blog

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This plum jam recipe is really simple to make and I have been making it for years. Once you have the jam made, you will need to seal your jars with a water bath canner. Once they have been properly canned, they will keep for up to 1 year in your pantry.

Plum Jam Recipe

3 lbs. purple or red plums (about 22 plums)
3 cups granulated sugar
2 Tablespoons lemon juice

Halve, pit and coarsely chop your plums. I find it easier to chop them in a manual food processor once I have them chopped in quarters.

In a large stock pot, place 4 cups of chopped plum pulp with your 3 cups of granulated sugar and lemon juice. Stir the three ingredients together and let stand for 1 hour and 15 minutes. Turn on the burner and bring the mixture to a full rapid boil and boil it uncovered for 16 minutes or until syrup sheets off a metal spoon.

Remove mixture from heat and quickly skin off any foam that developed. Ladle jam at once into hot and clean... half-pint sized canning jars, leaving a 1/4" head space. Wipe jar rims with a clean cotton towel and adjust lids.

Process jars in a boiling water bath canner for 15 minutes. This recipe will make 4-5 half pint jars.