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Plum Jam

The plum’s high amount of pectin brings joy to any canner.  In fact, plum jam requires no added pectin. This recipe uses just 3 simple ingredients.


  • 4 lbs. peeled seeded, and crushed plums (crushing helps with the seeding)
  • 3 lbs. Sugar
  • 2 Tbs. lemon juice


  • Sterilize jars and setup canning equipment.
  • Combine ingredients into a large saucepan and bring to a boil, stirring frequently to dissolve sugar.
  • Once a boil is reached, reduce temperature to medium-high and continue to stir frequently to prevent burning.
  • Reduce syrup until the jelly stage is reached.  (The spoon test and the freezer test work well, but since I know there is enough pectin, reading the temperature is the easiest method for me.  The syrup should read 8° above boiling point, 220° at sea level.  Be careful not to get the temperature too high, 223° is the thread stage in candy making! Invest in a good thermometer; you’ll be glad you did.)
  • Fill jars to ¼ inch from the top and boil in a hot water canner for 5 minutes (10 minutes above 1000 feet, 15 minutes above 6000 feet).


Makes: 9 half-pint jars or about 4 pint jars