Plum Jam Recipe

HOME Page

Appetizers
Soups
Salads
Fish & Seafood
Pasta & Rice
PIZZA
Zucchini
Other Vegetables
Poultry
Meat
Grilling & BBQ
Cheese
Sweets
Fruits
Breads
Breakfast
Lunch & Luncheon
Beverages
Condiments & Sauces
Preserves & Pickles

How To Guides
Dairy Free Recipes
Farrago

Celebrate Spring Ideas
Romantic Valentine's Day Ideas
Outdoor BBQ & Party Ideas

BikePro Parts & Accessories

iPhone, iPod, iPad repair service 1-877-476-3776

iPhone, iPod, iPad
Repair Service

Links

Site Map

Preserves
Plum, Lemon and Rosemary Jam
Peach Habanero Marmalade
Plum Jam
Kathy's Pickled Onions
Kathy's Bread & Butter Pickles
Freezing Fresh Blackberries
Freezing Tomatoes
Curing Olives
Preserved Lemon
Brandied Fruit

Plum Jam

Contributed by: Melinda

I use cherry plums for this, but any plums will work.

3 1/2 - 4 lbs plums
1 1/2 cups water (or more if needed)
2 5/8 - 3 cups sugar

Cut flesh of plums from pits over a heavy saucepan
Add sugar and water and heat slowly to dissolve sugar
Bring to a boil and cook at a low boil until reduced and thickened, reducing the temperature as needed (about 45 minutes)
Remove from heat and pour into sterilized jars filling to 1/4 inch from top
Place lids on but don't tighten - they will seal as they cool
Tighten lids the next day and store - discard or use immediately any that don't seal - sealed jars will keep about 1 year

Questions about this recipe?