Plum Jam

A light refreshing jam.

Plum Jam

Angie Halten
A light refreshing jam.
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins


  • 4 lb plums
  • 4 lb sugar
  • 2/3 cup water
  • 2 Tbsp lemon juice


  • Squeeze the plums through the fingers into a bowl, removing the stones.
  • Cook plums, water and lemon juice on medium heat for 5 minutes.
  • Add sugar and stir until everything is well combined. Cook for an additional 15-20 minutes until the thickness of the jam has been reduced to the consistency of thick honey (or 220°F), stirring occasionally.
  • Skim off the foam, remove from heat, and allow to cool.
  • Return to heat and boil rapidly until setting point is reached (220°F)
  • Ladle the jam into 8 hot sterilized jars, using a large mouth funnel.
  • Fill the jars to just below the top. Seal with lid and allow to cool.


To Sterilize Jars: wash and rinse jars and place upside down in a cold oven. Turn oven on to 250°F. Once temperature is reached turn off oven and leave jars inside oven until you need to fill them. Sterilize lids as per instructions on package.
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See also
Sour Cherry Jam


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