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Canning plum jam is easy, fun, and leads to delicious plum recipes! Learning to can fresh plums will give you the opportunity to enjoy them all year long!

Plum Jam

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Prep Time: 15 minutes
Author: Rebecka


  • 2 quarts plums about 8 cups or four pounds, pits discarded
  • 5 cups granulated sugar
  • 1 tablespoon lemon juice
  • ½ cups water
  • 1 packages liquid pectin


  • Prepare sterilized jars to manufacture specification, keep water and jars on stove over medium heat.
  • Wash plums in cold water
  • Remove pits
  • Leave skin on
  • Cut plums into fourths
  • Add plums, lemon juice and water to a large stock pot, cook over medium high heat until boiling
  • Strain mixture through a rough sieve to remove skins (optional)
  • Return liquid to stock pot, add sugar, stirring constantly, bring back to a rolling boil (a boil that stirring cannot break)
  • Add pectin, stirring constantly, bring back to a boil and cook for 1 minute
  • Let rest 1 minute and skim foam using a spoon or spatula
  • Test jell point: In a medium bowl pour ice cubes then add ice water leaving an inch head space
  • Rest a metal measuring cup on the top of the cold water
  • Place a tablespoon hot liquid in cold measuring cup, wait about a minute and test the jell, if the jell is to soft, return mixture to the stove and cook additional 1 minute
  • Ladle hot liquid into sterilized jars, clean rims with a damp cloth, place lids and rims on jars and place in a hot water bath for 5 minutes. Remove jars from hot water, label, and store in a dry place


For detailed jar sterilization and canning prep: https://athomewithrebecka.com/what-you-will-need-jar-preparation/