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We’re on a canning spree this week. The air is crisp and the mornings are cool. We’re surrounded by a fiery array of leaves that rustle in the warm afternoon breeze. Fall is in the air and canning just feels right this time of year.
I could eat this plum jam by the spoonful; paired with a hot mug of tea (I’m totally day dreaming here)… Our tiny plum tree overproduces the most amazing little plums every year. I wish I could name this variety; anyone recognize these little beauties?
This recipe is really a cross between plum jam and plum preserves. It still has some of it’s preserve-like plum chunks, but it’s nice and thick and spreads beautifully. It’s awesome paired with breakfast pancakes or crepes. Oh and this would make the sweetest Christmas gift!
Home Canning Tools:
- 8 pint-sized jars with lids. I purchased them at Walmart.
- Large Stock Pot (20Qt+) with Rack (or purchase a canner)
- Jar lifter to safely transfer the jars
How to Make Plum Jam:
Cooking the Preserves:
1. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. Drizzle well with 4 1/2 cups sugar. Using a large spoon, stir plums with sugar until all are coated. If your plums are overripe or already very sweet, you may only need 4 cups of sugar total. You can add more sugar to taste while its cooking. Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved.
2. Transfer plums/sugar mixture in to a large cooking pot. Place it on the stove uncovered and bring to a boil, stirring occasionally. Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center. If it stops boiling after you stir it, continue boiling until everything is uniformly bubbling, then simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp.
3. As soon as it cools, repeat step 2 the same way – simmering 10 minutes. You will bring it to a simmer a total of 4 times, stirring to prevent scorching the bottom. This is why it takes 2 days to make. It’s really easy though and so worthwhile! There’s no “set” waiting time between boilings. If 2 days doesn’t work for you, by all means, take 3 days. Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish.
(Note: the fourth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Also, it thickens more as it cools. If using a different type of plum, I suggest adding sugar to taste in case they are more tart)
4. The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot.
To sterilize the jars:
1. Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.
2. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
3. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.
Current Canning Guidelines:
Get up to date on the most recent canning guidelines here. It’s a great resource to answer frequently asked canning questions. Current guidelines recommend the following process (instead of oven canning):
- Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes.
- Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal.
- After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate jam and enjoy within 3 months.
Now don’t you want to curl up with a jar of that?
Plum Jam Recipe (No Peel, No Pectin!)
Ingredients
- 12 lbs sweet ripe plums, rinsed
- 4 1/2 cups granulated sugar
- 8 pint-sized jars with lids.
Instructions
- Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. Stir plums until all coated with sugar. Let them sit for 1 hour then transfer the mixture into a large cooking pot.
- Bring it to a boil uncovered, stirring occasionally. Boil until the mixture is bubbling uniformly. Simmer for 10 minutes then turn off the heat. Cool to room temperature.
- Repeat step 2 a total of FOUR times. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching.
To Sterilize Your Jars:
- Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.
Filling and processing your jam:
- Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
- Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
- Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate jam and enjoy within 3 months.
Nutrition Per Serving
Recipe updated in 2019 to reflect new canning standards. Previously we used the oven method: screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape and place in the oven at 350˚F for 15 min then carefully remove from oven, flip upside down and let cool to room temperature.
Signs of Spoiled Canned Food:
With any type of canning, we follow this advice: “When in doubt, throw it out”
Discard and do not eat or taste any canned food if you notice any of the following:
- the jar is leaking, bulging, or swollen
- the jar looks damaged, cracked, or abnormal
- the jar spurts foam or liquid upon opening
- the canned food is discolored, moldy, mushy, slimy, or smells bad
I made a batch using 9 1/2 lbs very tart damson plums which yeilded 8 lbs 11oz fruit after the pits were removed. I only added 3 cups sugar because I wanted the finished product tart. I did the 4 times method and the peels pretty much broke down and yeilded 10 1/2 cups. Then processed in boiling water for 20 minutes which helped to further dissolve the peels. The final product has the consistency of apple sauce, not the gooey gel of jam. I think that’s due to the type of plum not having much natural pectin. It’s is awesome stirred into sweet vanilla or coconut yogurt or over ice cream. Also good on pancakes with a teeny bit of syrup. I will definitely make it again next year.
I’m glad to hear that! Thanks for sharing your helpful review with other readers!
Thank you for the recipe. I made a half batch today.
Cooking the fruit breaks it up. The steam reduced liquid. Because the fruit skins up, stirring is key to reducing liquid. I don’t think it would matter if you cooked it all in one setting vs. heat/cool.
The recipe states to taste while cooking for sweetness – This is always crucial with fruit because it’s different from tree to tree.
Do you add water? To boil?
Hi Sherri, no water is needed in this recipe since the plums release juice while they stand with the sugar and also while cooking.
Have you ever tried freezing the jars instead of boiling?
Hi Sandra, I think it could work as a freezer jam. Be sure to leave 1/2″ space at the top for expansion in the freezer. If you test it out, let me know how you like it as a freezer jam 🙂
Hi there! I made your plum jam and although the flavour is lovely, the jam is rather tough, almost as if I should have only cooked it twice! I even added water to thin it out, but it is super thick. What did I do wrong?
Hi Hilda, it sounds like maybe it is due to the type of plums used. Some plums are more juicy than others.
great recipe but put the jam in jelly jars; a pint can mold in the fridgerator before it is used up.
Turned out pretty good but very sour despite adding extra sugar. We have mount royal plums that were pretty sweet this year. But the jam is canned and we had some this weekend and it’s tart. Wish it was sweeter. But now I know for next time to add more sugar
Hi Wendy, I do suggest adding more sugar to taste for various plums since some can be more tart inside or even if a plum is sweet on the inside, it can be tart on the outside.
Something to keep in mind is that the sweetness of fruit varies each year. Tasting before and after adding sugar proves to be a good idea.
Great tip Myrna! 🙂
I have always know them as Italian plums too. My mother had a tree that sent up volunteers and I transplanted one to my yard. It is a big tree now about 18 to 20 ft. and is loaded with plums every year. I give them away by the bags full and make plum butter out of therm with very little sugar and a pinch of cinnamon, added after butter has cooked down, to taste . Just like apple butter but made with plums. I cut them in half and seed them, cook until soft and run through a canning sieve, (some call it a ricer) See on Amazon.
a couple of batches to get the skins out and turn plums into a puree. Cook the butter down in a large roasting pan in a 250° F oven, checking and stirring every once in awhile, until really thick. Can use a slow cooker set on low with no lid for small batches. Pack while hot into hot sterile jars, leaving a half inch of headspace. Screw on hot jar lids and bands and tighten firmly but do not over tighten. Place jars in a hot (simmering) water bath canner, return water to a slow boil and process for 15 minutes. Remove jars from canner with jar lifter and place on some folded kitchen towels, (never place hot jars on a cold or wet counter, they may break) right side up and let cool. You should hear the lids go plink, plink, plink one at a time as they finish sealing as they cool. Store in a cool dark place and the plum butter will keep a long time…
I have never tried Natasha’s recipe for plum jam but I sure am going to give it a try. It sounds delish!!
Thank you so much for sharing!
I made the Plum Jam…it turned out great! It’s so delicious and worth the effort!
Love your recipes!!!! 🙂
I’m glad you enjoy the recipe Beverly! Thanks for following and sharing your great review! 🙂
This is the best plum jam! I made my first batch using the usual 7 1/2 cups of sugar and it was far too sweet for my taste. This recipe uses only half the amount and is sweet tart, just the way I like it. Hint: use very ripe plums to get the most flavor and follow the recipe exactly. I bottled my jam on the fourth boil. Thank you Natasha.
My pleasure Barb! I’m happy to hear how much you enjoy the recipe! Thanks for sharing your tips and great review with other readers!
Hey there, I am making this for the first time and am very excited about it! How long is there shelf life? I’m hoping to give these as little Christmas gifts!
Thanks a ton,
Nattalie
Hi Nattalie, when they are canned, they can last up to a year or longer.
Hi Natasha. I am making the jam. This is my fourth time boiling it. Is it necessary to put it in the oven after putting the jam into jars? What does it do for the jam?
Hi Nina, putting them in the oven helps to seal the jars and kill any potential bacteria.
Hi, love this recipe and I’m making it now! If I want to add Amareto, or basil, when should I do that? I’m hoping you say on the last boil, lol.
Hi Joanne, I haven’t tried adding those in but I would add it on the last boil and add it to taste.
1. Prune plums are larger and more oval (egg shaped) than the ones in the photo. I have both trees and the difference is obvious side by side but no so obvious when you see only one.
2. Is this jam or preserves? Jam is fairly firm and preserves are more liquid sauce.
3. Has anybody used a crock pot to make either jam or preserves? It would free up stove space for me.
Hi Lynn, these are somewhere in the middle – they aren’t firm like jam so by your definition I guess they would be more of a preserve consistency. I’d be curious to now if anyone else has tried it in a crockpot!
I used a crockpot and it worked wonderfully. I coated it with a light coat of cooking spray then added plums and sugar. I turned it on high and let it go for about 4 hours, stirring occasionally, let cool and repeated 3x then used an immersion blender to make a smooth consistency before last heating. I love that I didn’t have to worry about it scorching. It came out fabulous!
That is so great to know! Thank you for sharing!! 🙂
When using the crock pot method, is that with the lid on or off? Doesn’t it need to cook down some? Wouldn’t the lid prevent that from happening?
We call these plums “prune plums” – believe they are European/Italian – thanks for the recipe – will definitely try – picked 1 bushel from our tree today! Approximately how many cups of fruit (raw) is 12lbs?
Hi Wendy, 1 lb for me was about 6-8, two-inch-wide plums. I want to say it was about 30 cups… maybe?
You are correct…..Prune Plums make wonderful plum dumplings!!! :0)
This is the third year I have been making your plum jam and we love it…I especially like the fact that I can control the sugar….before the last boil I use a handheld immersion blender which takes care of the skin beautifully….
I’m glad you love it! Thanks for sharing your tip and great review! 🙂
A great recipe, two years in a row – thank you! I add about 20 sashes of Fee’s plum bitters at the last boil, which really rounds out the flavour even more.
Sorry, that should read ‘dashes’!
How long do these last in the pantry using your baking method? Or are they only to be refrigerated? And how long? I’m attempting to make it now , fingers crossed!
Hi Liz, did you ever get an answer to your question about the shelf life? If they need to be refrigerated? I am making this recipe now and would love to know!
I am in the process of making this. I think I messed it up. We put the sugar on but life got busy and I was not able to start cooking for 24hrs. I am on the 3rd boil and it not thick like Jam. More like a sauce. Help. Should I add pectin? Can I add pectin? Did I destroy it by the long sugar soak time?
Hi Wendy, It’s possible that your plums got overly juicy with the sugar or they may have been a very juicy/watery plum variety. I would suggest doing 1 extra boil if it still seems too watery and also keep in mind that it will thicken slightly when its cool.
Could i use parifin on jars that aren’t mason jars
Hi Margaret, I honestly have never worked with parafin in canning so I can’t really advise. Maybe someone else has insight into that? Thanks!
Hi Natasha. I’ve followed the recipe and am currently on day two of boiling. I’m on the 5th boil. My jam is not thickening as it should. Is it possible, at this stage, to add pectin to help it thicken? I don’t want to throw the batch out as I purchased the plums at a local market and well, they weren’t cheap 😊
I Tisha, it sounds like you have some juicy plums! You could either use pectin or try bring to a boil another time to help it thicken up further.
Hi and thank you for the recipe, it sounds amazing! I’m wondering what you think about adding some rhubarb to the plums to cook since I have about 9lbs of plums and I have some rhubarb on hand to make up the difference. I’d love to hear your thoughts on rhubarb plum jam! Any advice? Thanks!
I wish I had a good answer for that but I’ve never tried adding rhubarb and truth be told, I have very little experience with rhubarb as it is something we did not eat growing up. One of my readers mentioned they had once tried a combination that worked well but if you do try it, you’ll likely have to add some sugar. Maybe someone else has some insight into that combination? Thanks in advance!
Can I strain this to get the skins out after it’s cooked a few times? I just finished step 2 for the first time and my boyfriend doesn’t like fruit skin in his preserves, but he will have to suffer if straining would ruin it.
Hi Kacy, I don’t think there is an easy way to strain them out of there without losing a ton of jam in the process. I have found that by the 4th simmer, the skins incorporate pretty well into the jam and aren’t bothersome. Hopefully he will agree!! 😉
What about a food mill? It’s a sieve with a blade that scrapes, pressing the preserves through but leaving the skins. If this method still has too much skin for your bf to tolerate, you could try that and see if it works for you.
Great suggestion! Thank you! 🙂
I just made this recipe and felt it was a tad “lumpy” for me. So I took the batch and pureed it in my food processor and the results were smooth. A sprinkle sized flake of plum skin was here and there, but it was predominantly smooth in texture.
Those plums look like Damson Plums.