Plum Jam: Canning Recipe
This Plum Jam recipe is a great for beginners to canning. Its easy to make and you will thank yourself for the time spent when reaching for this shelf stable pantry staple!
Growing up the only thing my family canned was jellies and jams. As a result I now make sure and keep my pantry stocked with homemade fruit spreads for my family to enjoy. This plum jam is no exception, its so delicious of a slice of sourdough bread.
Tools You May Need
- Water Bath Canner or Large Stockpot with rack
- Jar Lifter (This set includes all items you will need)
- Funnel
- Magnetic lid tool
- Mason Jars with lids and rings
- Sure-Jell
- Emerson Blender
Ingredients
- Plums
- Sugar
- Butter
- Lemon Juice (optional)
- Sure-Jell
Step by Step Instructions
1. Prep your supplies! Fill water canner, half full with water and put on stovetop. Next, to ensure water is hot when jars go into the canner go ahead and turn on the heat. Then take washed jars and either add them to the canner to warm with the water or you can put jars into the oven on a cookie sheet. Turn oven onto 200 degrees and leave in until ready to use. Add a little water over flat lids in saucepan and heat on stovetop. (this is optional, some people don’t heat the lids up and it works fine as well) Go ahead and get out any other items needed like cutting boards, knives, jar lifter, magnetic lid tool, de-bubbler, bowls, ladle etc.
2. Peel and core plums. Finely grind or chop fruit. ( I prefer to use an emersion blender and get mine pureed) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice. (This is optional and not required for the recipe but my grandmother always used a splash in her jams and jellies so I do it as well for good measure)
3. Stir in pectin and add butter to reduce foaming. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Add sugar and stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. ( I am not too picky about getting off all the foam, just majority)
4.Ladle immediately into prepared jars, filling to within 1/4 inch of tops.(I honestly aim for closer to 1/2 inch headspace because I have had them boil over while processing if I don’t leave enough room) Wipe jar rims clean with a paper towel and water or vinegar. Cover with lids and screw bands finger tip tight. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary. I like to keep some water in my kettle going incase I need to add some.) Cover and bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
5. Next, Leave jars alone for 12-24 hours and then remove the rings, check seal is secured and label.
Notes
1. This recipe makes 6 half- pint jars of jam or 3 pints.
2. There are 2 types of Sure-Jell you can use to make Jams/Jellies. The yellow box is made with full sugar or you can use the pink box which requires low sugar. Both turn out delicious.
3. To heat up your jars you can add them to your canner in the water and let them heat up with the water. Then when you are ready to use just pour out the water and its ready to use. I prefer the oven method so my jars aren’t all wet. Just turn oven
Plum Jam
Sweet Plum Jam is a perfect pantry staple to have on hand for toast and biscuits. Great beginner canning recipe for those who are new to preserving.
Ingredients
- 4 cups plums (buy about 3 lb. fully ripe plums)
- 2 tbsp fresh lemon juice or canned
- 1 box SURE-JELL Fruit Pectin (or Low Sugar Sure-jell)
- 5 cups sugar
- 1 pat butter
Instructions
1. Prep your supplies! Fill water canner, half full with water and put on stovetop. To ensure water is hot when jars go into the canner go ahead and turn on the heat. Take washed jars and either add them to the canner to warm with the water or you can put jars into the oven on a cookie sheet. Turn oven onto 200 degrees and leave in until ready to use. Add a little water over flat lids in saucepan and heat on stovetop. (this is optional, some people don't heat the lids up and it works fine as well) Go ahead and get out any other items needed like cutting boards, knives, jar lifter, magnetic lid tool, de-bubbler, bowls, ladle etc.
2. Peel and core plums. Finely grind or chop fruit. ( I prefer to use an emersion blender and get mine pureed) Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
3. Stir in pectin and add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Add sugar and stir. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon. ( I am not too picky about getting off all the foam, just majority)
4.Ladle immediately into prepared jars, filling to within 1/4 inch of tops.(I honestly aim for closer to 1/2 inch headspace because I have had them boil over while processing if I don't leave enough room) Wipe jar rims clean with a paper towel and water or vinegar. Cover with lids and screw bands finger tip tight. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary. I like to keep some water in my kettle going incase I need to add some.) Cover and bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
5. Leave jars alone for 12-24 hours and then remove the rings, check seal is secured and label.
Notes
1. This recipe makes 6 half- pint jars of jam or 3 pints.
2. There are 2 types of Sure-Jell you can use to make Jams/Jellies. The yellow box is made with full sugar or you can use the pink box which requires low sugar. Both turn out delicious.
3. To heat up your jars you can add them to your canner in the water and let them heat up with the water. Then when you are ready to use just pour out the water and its ready to use. I prefer the oven method so my jars aren't all wet. Just turn oven
