Recipe for Plum Jam With Fresh Fruit

Plums next to a jar of plum jam

Photo Marylise Doctrinal / Getty Images

Prep: 15 mins
Cook: 20 mins
Plus: 60 mins
Total: 95 mins
Servings: 64 servings
Nutrition Facts (per serving)
105 Calories
0g Fat
27g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 64
Amount per serving
Calories 105
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 3mg 0%
Total Carbohydrate 27g 10%
Dietary Fiber 0g 1%
Total Sugars 26g
Protein 0g
Vitamin C 2mg 10%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 34mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Plum jam is a delicious addition to English muffins, toasted artisan white bread, and croissants or as a nice change from maple syrup on pancakes and waffles. Take advantage of fresh plums in the season to make plum jam and put enough up to have this yummy condiment for several months. You can use any variety of plums or mix them up.


  • 3 pounds plums, peeled and cut into eights, seeds discarded

  • 1/2 cup water

  • 1 tablespoon lemon juice

  • 7 1/2 cups sugar

  • 1 (3-ounce) package pectin

Steps to Make It

  1. Gather the ingredients.

  2. Place the plums, water and lemon juice in a large nonaluminum stockpot.

  3. Bring to a boil over medium-high heat, stirring often. Cover, reduce the heat to low and simmer about 10 minutes, stirring occasionally, until the fruit is soft. You should end up with about 4 1/2 cups of fruit.

  4. Stir in the sugar. Return the heat to high and bring the mixture back to a rolling boil while constantly stirring.

  5. Add the pectin and return the mixture to a boil while stirring. Continue to stir and boil for 1 minute, then remove from the heat.

  6. Let the mixture rest for 1 minute, then skim off any foam.

  7. Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top.

  8. Wipe the rims and seal with sterilized lids.

  9. Process in boiling water for 5 minutes.

  10. Remove, let cool, then label the jars.

  11. Store plum jam in a cool, dry place.

High-Altitude Processing Times

  • For altitudes from 1,001 to 6,000 feet, process the jars in the boiling water bath for 20 minutes.
  • For altitudes above 6,000 feet, process for 20 minutes. For altitudes above 6,000 feet, process the jars for 25 minutes.

Recipe Tags: