Ball Blue Book Plum Jam
Capture the vibrant sweetness of summer with this classic Ball Blue Book Plum Jam recipe, a delightful preserves tradition that highlights the deep, fruity flavor of ripe plums. Made with just five simple ingredients—plums, sugar, water, lemon juice, and powdered pectin—this foolproof recipe delivers a luscious jam with a perfectly spreadable consistency, ideal for slathering on fresh-baked breads, enriching desserts, or pairing with savory treats like cheese. Featuring a trusted canning technique, this recipe ensures long-lasting freshness and includes step-by-step instructions for sterilizing jars and achieving a perfect seal. With its balance of tart and sweet flavors and a satisfying homemade touch, this plum jam is a pantry essential that’s both gift-worthy and perfect for indulgent breakfasts.
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Recipe Information
Ingredients
- 4 cups plums (pitted and chopped)
- 3 cups granulated sugar
- 0.5 cups water
- 1 package powdered pectin
- 2 tablespoons lemon juice
Instructions
Sterilize jars and lids by boiling them in a large pot of water for 10 minutes. Keep them hot until ready to use.
Place the pitted and chopped plums into a large, heavy-bottomed pot. Add the water and bring to a simmer over medium heat.
Cook the plums for about 5 minutes, stirring occasionally, until they are soft and begin releasing their juices.
Stir in the powdered pectin and lemon juice. Mix thoroughly to dissolve the pectin.
Bring the mixture to a full rolling boil over high heat, stirring constantly. A full rolling boil is one that does not stop bubbling when stirred.
Add the granulated sugar all at once, and stir to combine.
Return the mixture to a full rolling boil. Boil vigorously for 1 minute, stirring constantly, then remove from heat.
Skim off any foam from the surface of the jam with a spoon.
Ladle the hot jam into the sterilized jars, leaving a 1/4-inch headspace. Wipe the rims clean with a damp cloth, and secure the lids and bands until fingertip-tight.
Process the jars in a boiling water bath canner for 10 minutes, ensuring the water covers the jars by at least 1 inch.
Carefully remove jars from the water and let them cool on a towel or rack undisturbed for 12–24 hours. Check the seals by pressing the center of each lid; it should not flex up and down.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and consume within 3 weeks.
Nutrition Facts
Calories |
2666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4 mg | 0% | |
| Total Carbohydrate | 693.9 g | 252% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 660.0 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 968 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
