Quick Plum Jam
This plum jam is made with ripe plums, sugar, and liquid pectin for a beautiful, reliable set in one session. No peeling needed and no multi-day process.
Servings: 7 jars (8 oz each)
Equipment
- 7 Canning jars (8 oz) (250 ml) with lids and bands
- Canning funnel optional
- Bubble remover optional
- Magnetic lid wand optional
- Ladle
Ingredients
- 3.3 pounds plums ripe, washed, pitted, and roughly chopped (skins on)
- 3.3 pounds granulated white sugar about 7.5 cups
- 2 tablespoons lemon juice optional but recommended
- 1/2 teaspoon unsalted butter optional, to reduce foam
- 3 fl oz liquid pectin 1 standard pouch
Instructions
- Prepare a boiling-water canner. Wash the canning jars and keep them hot until needed. Wash the lids and bands according to the manufacturer's instructions.
- Wash the plums, cut them in half, remove the pits, and roughly chop them. Keep the skins on.
- Place the chopped plums in a large, deep, heavy-bottomed saucepan. Add the sugar, lemon juice, and optional butter. Mix well and lightly crush the plums with a potato masher. Do not add water.
- Cook over medium heat, stirring frequently, until the sugar has dissolved and the plums have released their juices. Continue cooking and mashing the fruit against the bottom and sides of the pan until it is very soft and jammy, with no large firm pieces remaining. Small soft fruit pieces are fine. This takes about 10 to 15 minutes.
- Increase the heat and bring the mixture to a full rolling boil, a vigorous boil that continues even when stirred. Stir constantly to prevent the jam from catching on the bottom.
- Stir in the entire pouch of liquid pectin. Return the mixture to a full rolling boil, then boil hard for 1 minute, stirring constantly. Remove the pan from the heat and skim off any foam from the surface.
- Ladle the hot jam into the hot jars, leaving 0.25 inch (0.5 cm) headspace. Remove any trapped air bubbles, adjust the headspace if needed, and wipe the rims clean. Position the lids and tighten the bands until fingertip-tight.
- Place the filled jars in the canner, ensuring they are covered by at least 1 inch (2.5 cm) of water. Bring the water to a full rolling boil, then process for 10 minutes, adjusting for altitude when necessary.
- Turn off the heat, remove the canner lid, and wait 5 minutes before lifting out the jars. Place them upright on a wooden board or towel and leave undisturbed for 12 to 24 hours. Check the seals before storing by pressing the center of each lid. It should not flex o
Video
Notes
- Plums: Choose ripe, juicy plums for the best flavor. A few slightly underripe plums mixed in can help the jam set because they contain more natural pectin.
- Making plum jam without pectin: Omit the pectin and follow the same preparation. Once the fruit and sugar reach a full rolling boil, continue boiling for approximately 20 to 30 minutes, stirring frequently and then constantly as the jam thickens. Begin testing after 20 minutes. The jam is ready when it reaches 220º F (104º C) at sea level, or when a spoonful placed on a chilled plate wrinkles slightly when pushed with a finger and does not immediately flow back. No-pectin jam generally has a slightly softer set and a deeper, more concentrated flavor.
- Liquid versus powdered pectin: This recipe was developed with liquid pectin, which is added near the end of cooking. For regular powdered pectin, whisk the pectin into the prepared fruit before adding the sugar. Bring the fruit and pectin to a full rolling boil, add all the sugar at once, return to a rolling boil, and boil hard for 1 minute. Use the fruit, sugar, and pectin quantities stated on the powdered-pectin package, as powdered and liquid pectin are not interchangeable measure for measure.
- Batch making: Do not double the batch when using commercial pectin, as a larger volume may not set reliably. Do not judge the consistency while the jam is hot. Allow it to cool completely before checking the set.
Nutrition
Serving: 1 Tbsp | Calories: 58kcal | Carbohydrates: 15g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Trans Fat: 0.001g | Cholesterol: 0.05mg | Sodium: 0.1mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 0.03mg