Homemade Plum Jam
Capture the essence of summer with this delightful Homemade Plum Jam recipe! Bursting with fresh, juicy plums, this easy-to-follow recipe transforms simple ingredients—plums, granulated sugar, and a splash of lemon juice—into a beautifully thick and flavorful preserve. Perfect as a spread for breakfast toast, a topping for baked goods, or even a sweet addition to savory dishes, this jam requires minimal prep and rewards you with up to 64 servings of rich, tangy sweetness. Featuring a straightforward cooking process and a handy guide to achieving the perfect consistency, this recipe is ideal for beginner and experienced preservers alike. Plus, with tips for proper jar sealing and storage, you can savor the taste of homemade goodness year-round! Keywords: plum jam recipe, homemade jam, fruit preserves, easy plum jam, canning and preserving.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds plums
- 4 cups granulated sugar
- 2 tablespoons lemon juice
Instructions
Start by washing the plums thoroughly under running water.
Cut the plums in half and remove the pits. You do not need to peel the plums as the peel will break down during cooking.
Place the pitted plums into a large heavy-bottomed pot or Dutch oven.
Add the granulated sugar and lemon juice to the pot with the plums.
Stir the mixture thoroughly to combine the sugar, plums, and lemon juice.
Allow the plum mixture to sit for approximately 10-15 minutes or until the sugar begins to dissolve as it draws out the plum juices.
Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring often to prevent sticking and burning.
Once boiling, reduce the heat to medium-low and let it cook for about 45-50 minutes until the jam thickens, stirring occasionally.
To check the consistency, place a small spoonful of jam on a chilled plate. Run your finger through it; if it wrinkles and holds its shape, it’s done. If not, continue cooking and check every few minutes.
Once you achieve the desired thickness, remove the pot from heat and carefully skim any foam off the surface with a spoon.
Pour the hot jam into sterilized jars, leaving about 1/4 inch space at the top. Wipe the edges clean and seal with lids.
Process the jars in a hot water bath for 10 minutes to ensure they seal properly.
Let the jars cool on a towel or wire rack. Once cool, check if they are properly sealed by pressing down on the lid. If it doesn't pop, the jar is sealed. If it pops, refrigerate and use this jar immediately.
Label your jam jars with the date and store them in a cool, dry place for up to a year.
Nutrition Facts
Calories |
3889 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.0 g | 6% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 0 mg | 0% | |
| Total Carbohydrate | 1009.3 g | 367% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 980.8 g | ||
| Protein | 12.8 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 111 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2880 mg | 61% | |
*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.
