Homemade Plum Jam Recipes

Steps:

• Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Steps:

• 1. Place plums, water, and lemon juice in a large non-aluminum stockpot. Stirring often, bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer 10 minutes, stirring occasionally, until fruit is soft. You should end up with about 4-1/2 cups.
• 2. Stir in sugar. Return heat to high and bring back to a rolling boil while constantly stirring. Add pectin and return to a boil while stirring. Continue to stir and boil for 1 minute, then remove from heat. Let rest for 1 minute, then skim off any foam.
• 3. Pour even amounts into sterilized jars, leaving 1/8-inch of space at the top. Wipe rims and seal with sterilized lids. Process in boiling water for 5 minutes. Remove, let cool, and label jars. Store plum jam in a cool, dry place.

Steps:

• In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups.
• Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.
• Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands.
• Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place

Steps:

• Prepare the boiling water canner before starting to cook your jam. (Fill the canner/stockpot at least half full of enough clean, warm water so the level will be at least 1" over the top of the filled jars once they're added).
• Wash, pit and chop plums w/ skins.
• Wash and crush blackberries w/ potato masher.
• Place plums and crushed blackberries in large pot.
• Add pectin a little at a time to plums and berries, stirring constantly.
• Heat on high stirring constantly until mixture comes to a FULL boil.
• Add sugar ALL at once, stirring.
• Bring mixture back to a full hard boil, stirring constantly.
• Use potato masher to carefully further crush plums and berries in pot.
• Boil for 5 minutes.
• Skim off foam, if present.
• Place in sterilized, hot jars, leaving 1/4" headspace.
• Wipe edges of jars with clean cloth, place lids and screw on bands fingertip-tight.
• Process in a boiling water bath for ten minutes at sea level (over 1000 feet, add one minute of processing for each 1000 feet in altitude).
• Remove from water and place jars on a cloth-protected counter or cooling rack to cool undisturbed for 24 hours.
• Remove rings from sealed jars and store; put any unsealed jars in the refrigerator and use first.

Steps:

• Wash the plums thoroughly. Break them in halves and remove stone. Put them in a pot and add sugar, cinnamon and cloves. Stir well and let it stay 5-6 hours.
• After that, put them onto strong fire and boil 4-6 minutes stirring well all the time to prevent burning.
• In the meantime, put glass jars into an oven and heat them to 100°C.
• When cooking is done put the jam into glass jars and close. Leave at least 1 cm space between cover and jam. Keep it in dark and cool place up to 8 months.

Steps:

• Sterilise the jars and any other equipment before you start (see tip). Put a couple of saucers in the freezer, as you'll need these for testing whether the jam is ready later (or use a sugar thermometer). Put the plums in a preserving pan and add 200ml water. Bring to a simmer, and cook for about 10 mins until the plums are tender but not falling apart. Add the sugar, ground cinnamon and lemon juice, then let the sugar dissolve slowly, without boiling. This will take about 10 mins.
• Increase the heat and bring the jam to a full rolling boil. After about 5 mins, spoon a little jam onto a cold saucer. Wait a few seconds, then push the jam with your fingertip. If it wrinkles, the jam is ready. If not, cook for a few mins more and test again, with another cold saucer. If you have a sugar thermometer, it will read 105C when ready.
• Take the jam off the heat and add the cinnamon sticks (if using) and the knob of butter. The cinnamon will look pretty in the jars and the butter will disperse any scum. Let the jam cool for 15 mins, which will prevent the lumps of fruit sinking to the bottom of the jars. Ladle into hot jars, seal and leave to cool. Will keep for 1 year in a cool, dark place. Chill once opened.