Description
A foolproof plum jam recipe made with Sure-Jell pectin for consistently perfect results. This guide transforms fresh summer plums into golden, spreadable preserves in under two hours, yielding approximately 10 cups of delicious jam.
Ingredients
Scale
- 6 cups prepared plums (3–4 lbs ripe plums, chopped with skins)
- 1/2 cup water
- 1 box Sure-Jell Fruit Pectin
- 1/2 teaspoon butter or margarine (to reduce foaming)
- 8 cups granulated sugar
- Optional substitutions: up to 2 cups honey or maple syrup, coconut oil instead of butter, mixed plum varieties, or low-sugar pectin
Instructions
- Prepare canning equipment: wash jars, sanitize lids, and keep canner water at a gentle simmer.
- Slice plums, remove pits, and finely chop. Add to saucepan with 1/2 cup water.
- Simmer for 5 minutes until softened, then measure exactly 6 cups of mixture into a large pot.
- Stir in Sure-Jell pectin and 1/2 teaspoon butter to reduce foam.
- Bring to a rolling boil over high heat, stirring constantly.
- Add sugar all at once. Return to a rolling boil and cook exactly 1 minute, stirring constantly.
- Remove from heat, skim foam, and ladle into jars, leaving 1/4 inch headspace. Wipe rims and seal.
- Process jars in boiling water bath for 10 minutes (adjust for altitude). Cool 12–24 hours and check seals.
Notes
Do not double batches when using pectin. Always measure ingredients precisely and boil for exactly 1 minute after adding sugar for perfect gel consistency.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Preserves
- Method: Canning / Water Bath
- Cuisine: Traditional
Nutrition
- Serving Size: 1 tablespoon
- Calories: 56
- Sugar: 13.8g
- Sodium: 0.2mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14.5g
- Fiber: 0.3g
- Protein: 0.1g
- Cholesterol: 0mg