Homemade Plum Jam

Skip Davis


Take advantage of fresh plums in season to make delicious plum jam. You can use any variety of plums or mix them up.

Recipe: Peggy Trowbridge Filippone, About.com Guide

Photos: Alice - Savory Sweet Life website

pinch tips: How to Core and Slice an Apple




4 pints


15 Min


20 Min


3 lb
firm plums, peeled and cut into eighths, seeds discarded
1/2 c
bottled or filtered water
1 Tbsp
fresh lemon juice
7-1/2 c
white sugar
1 pkg
commercial pectin -- 3 ounces

Directions Step-By-Step

Place plums, water, and lemon juice in a large non-aluminum stockpot. Stirring often, bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft. You should end up with about 4-1/2 cups.
Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat. Let rest for 1 minute, then skim off any foam.
Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top. Wipe rims and seal with sterilized lids. Process in boiling water for 5 minutes. Remove, let cool, and label jars. Store plum jam in a cool, dry place.

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