Golden Plum Jam

2014-09-06
  • Yield : 8 cups

I was gifted 10 gallons of golden plums by a friend of mine. She tells me her tree bears fruit every second year and is so prolific she just can’t eat them all. (She doesn’t cook or can.)

I had no problem using up all of them. I also made Peppered Plum Sauce and Plum-Ginger Onion Relish.
A few plums were used as second ferment flavorings in water kefir.

I even kept a few pits and will be planting them in the spring, they are currently undergoing stratification in the fridge.

I was worried this would be very sweet, but it was perfect. Everyone loved this jam.
I gave a lot of it away as gifts and wish I had more already!

Ingredients

  • 4 1/2 cups plums, pitted and chopped
  • 7 1/2 cups sugar
  • 1 pouch liquid pectin
  • 1/2 cup water
  • if using sweet or freestone plums, substitute 1/2 cup fruit with 1/2 cup lemon juice

Method

Step 1

Have all canning equipment ready to use, sterilize your jars and add lids to hot water.

Step 2

Add plums, water, and lemon juice to large saucepan.

Step 3

Bring to a boil and simmer covered for 5 minutes.

Step 4

Add sugar all at once and stir to dissolve.

Step 5

Return to boil. Boil hard 1 minute.

Step 6

Remove from heat and stir in liquid pectin.

Step 7

Place your hot 1/2 pint jars on a towel and ladle jam to within 1/4 inch from rim. Remove air bubbles and refill to 1/4" from rim if needed.

Step 8

Use clean damp paper towel to wipe rims of jars.

Step 9

Place hot lids on jars. Screw on jar rings until just finger tight.

Step 10

Processing: With rack on bottom of canning pot, place jars in water bath being sure jars are covered by at least 1 or 2 inches of water. (Add hot water if needed.)

Step 11

Cover pot and bring to full boil. Once water is at full boil, begin timing.

Step 12

Process for 10 minutes. Remove from heat, remove lid and let cool a few minutes.

Step 13

Use jar lifter to remove jars (do not tip jars) to a towel on counter, away from drafts. Water on jar tops will evaporate while cooling.

Step 14

Leave jars undisturbed overnight. In the morning, press down on jar lids to check for a proper seal. Any unsealed jars must be reprocessed.

Comments (2)

  1. posted by Lillea on February 6, 2015

    I love plum jam and this recipe has me wishing I had a great source of plums to use. :)

      Reply
    • posted by admin on February 6, 2015

      I did a lot of foraging last summer. After my friend had given me these plums, I noticed huge bushes of them not terribly far from home I will be raiding this year lol.

      Have you ever taken a look at Falling Fruit?
      I love the concept for this site! Maybe you could find some plums.:)

        Reply

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