Homemade Plum Jam

By Gabby

This simple and delicious plum jam might take some work, but it's completely worth it in the end.

Homemade Plum Jam
  • This is a canning recipe:

  • 3 1/2 Pounds Ripe, Firm Plums

  • 1Box Sure Jell Pectin for No Sugar Needed Recipes

  • 3/4C water

  • 1t Ground Cinnamon

  • 1/4t Ground Nutmeg

  • *3g Stevia (3 individual packs)

  1. Jar Preperation:

  2. This yeilds 5-6 1/2 pint jars. Prepare jars by placing them in a large pot and covering them with at least 1 inch of water. Bring to a boil and let boil for 10 minutes. Place clean jars open end down in a preheated oven and turn oven off. Place bands and lids in a sauce pan and cover with boiling water from your jar pot. Keep all utensils in hot water as you use them.

  3. Prepare fruit:

  4. As directed above, finely chop pitted fruit(do not peel skin). Remove all bruised or damaged fruit. Make sure your fruit is not over ripe. It should be firm. Do not puree, jam should have bits of fruit in it.

  5. Cooking:

  6. Place all ingredients in a 6-8 quart saucepot. Bring mixture to a full rolling boil (means that you can't stir the fruit to loose the bubbling) stirring constantly. Once you have a rolling boil, boil for exactly one (1) minute more stirring constantly. Remove from heat.

  7. Filling Jars:

  8. Ladle (or use a funnel if you want to cut on the mess) quickly into your prepared jars filling to 1/8" from the top. Clean the lip of each jar with a clean damp cloth, be sure to remove any fruit, as it could prevent a tight seal. Drain your lids and screw bands and place on jars. Tighten, then release about 1/4 turn.

  9. Processing:

  10. Place your filled jars in your jar pot. Make sure they are covered by at least 1-2 inches of water. A canning rack or basket is very handy, but not required. Bring water to a boil and allow to boil for 15 minutes. Remove jars and place upright on a towel to allow to cool. As cooling takes place you will hear your lids POP, then you know you have a successful seal. Press the center of each lid after they have cooled to make sure they do not spring back. If one does not seal, it will require refrigeration.

  11. Let your jars stand at room temperature for 24 hours, then store unopened jars in a cool, dark, dry place.

  12. The life of sugar sweetened jams is a year, I am not sure of the life of ones made without sugar. None of the jars ever stick around long enough to worry.

  13. Opened jars should be refrigerated after opening and are good for about 3 weeks.

  14. *If you use SPLENDA, do not add until after your fruit has come to a boil and you remove from heat. It will not survive the boiling process.

Nutritional Facts

serving Size 1T
Calories 5
Carbohydrates 1g

breakfast canning jam plums fruit gluten free dairy free spread stovetop

3 replies

GabbyPA 2008-09-02 13:30:09 -0500 Report

I actually had some tonight for my nite time snack....yum and no worries about sugar or artificial sweeteners. It was my frist try (my mom used to can) I did learn a lot, but I am excited to do more...next week it is sliced, spiced peaches.