Plum Jam

By DK on Feb 23, 2009
Plum Jam with pectin and Canning 101
I have been making Jams for a while now. Recently gal pal of mine dropped in during tea time and we thought we will enjoy some home made Rye bread with some jam along with tea. The minute she had the jam, she fell in love with it and insisted on asking me from which I store I bought the Jam and the make. I had to do some real convincing since she wouldn't believe that it was a home made Plum Jam. Her doubt was how I managed to get the store like consistency - you know jelly like. It was pectin mantra and not bad as it is made out to be. In fact Pectin is actually a good substances. It is actually a soluble fiber and is known to be created naturally in certain fruits like apples,apricots,cherries, berries etc. In fact when making Berry Jams, adding pectin is not necessary since they have abundant pectin of their own - which is why I havent used any kind of pectin for any of my previously posted Jams. But the last time I made Plum Jam, I had a packet of pectin lying in my pantry, I wanted to use it up, hence added it while making the Jam this time.
Plum Jam with pectin and Canning 101
My friend also informed me that making Jams at home were cumbersome since hers lasted only a week or so after which fungus started appearing even after refrigerating them. I asked her if she sterilized the jars which she uses for Jams and she said "yes, I wash them well with soap, dry and use.That should do ir right?" Well, that mostly is not enough for preserving the Jams. My jams lasts me for a month easily. I dunno after that since usually my jams get over by that time. I have shown here what I do for canning my jams.
Basic Information
Prep Time: 30 min to 1 hour
Cook Time: 30 min to 1 hour
Yield: Around 3 pint sized jars
Ingredients
  • About 5 cups of plums, chopped and pitted
  • 2 tbsp of freshly squeezed lemon juice
  • 1 packet powdered fruit pectin
  • 1 cup honey ( depends on the sweetness of the plums. Increase/decrease as per taste. I have used honey for enhancing the nutrition. You can use sugar instead)
  • 1/2 cup water
Method
1

Mix the plums, pectin and lemon juice in a heavy bottomed pan and cook in medium heat.

Plum Jam with pectin and Canning 101
2
The plums will start liquifying slowly.
Plum Jam with pectin and Canning 101
3
While slightly mushy, add 1/2 cup water, stir well and cook until it comes to a boil.
Plum Jam with pectin and Canning 101
4
Remove the foam that forms on the top. Another tip to make the foam go away easily would be to add a little butter.
Plum Jam with pectin and Canning 101
5
Add the honey or sugar, mix and cook for another 10-15 minutes until it all starts coming together as one thick syrup consistancy.
Plum Jam with pectin and Canning 101
6
Alternatively with soapy water, clean the Jam can well, along with the lid. Lightly dry it and then drop them in a big pot of water. Bring them to a boil. Make sure your jars are submerged well. This picture was taken towards the end when I was removing my jars
Plum Jam with pectin and Canning 101
7
Lift them carefully (don't burn your hands) and lightly dry them with paper towels. They should feel hot since it will make sure that the bottle does not break when your pour the jam inside. Slowly pour the jam into the Jar upto about 1/2-1/8 inch on top. Leftovers in the pan are a dream! why? Your fingers will tell you ;-)
Plum Jam with pectin and Canning 101
8
Close the lid tightly and invert the bottle to help the Jam set well for about 5 minutes.
Plum Jam with pectin and Canning 101
9
Now slowly place it, straightup, inside the hot boiling water and leave it for another 5-8 minutes. This is done/neccessary cos if skipped the Jam will spoil. If you live in higher altitudes, then leave them for about 10min. Too much boiling can make the Jam runny too.
Plum Jam with pectin and Canning 101
10
Remove them, let it cool. Refrigerate them. Enjoy them with your toasts or any other recipe you like :) All this may sound like a long process, but believe me, once done the satisfaction that it gives every time you scoop a spoonful is unparalelled!
Plum Jam with pectin and Canning 101
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55 Responses to “Plum Jam”
  1. I have an abundance of large green figs to make jam with. I also want to make jam without pectin. In your recipe I read that is what you did but I do not want to refrigerate the jam until after opening. Would the jam be safe to eat when not kept in the refrigerator Someone told me that you can process jam in the oven without using a water bath. You still have to sterilize the jars and lids and fill the hot contents in the clean jars, etc, like your method, but not use the hot water method.
    Have you heard of doing it that way and if so, for how long have the jars be in the oven and at what temperature. Would I have to use pectin when using the dry oven processing method. By not using pectin what is the storage time for keeping the jam on the shelf . I have never made jam before and this will be my first try to make it . There are so many figs on my tree ripening at the same time that it is impossible to eat them all. I have been sharing the fig crop with friends and neighbors but it would be nice to find out if I can make a nice fig jam to give to them.
    Thank you.

  2. Gregg

    The house my wife and I bought last year came with a very large and old Concord grape vine. We were able to pick about 20lbs of fruit a few days ago and decided to give making a jam a go. I must say, the recipe was easier than expected – but very messy! :) We did 6lbs of grapes (6 cups of sugar) to start. It took a bit longer for the final cook down than expected but the results were spectacular. The jam is sweet but has a great hint of tart as well. Thanks for the recipe! We now have enough jam to last us quite some time!

  3. How much pectin is in a package? We have a jar Thanks

  4. nina

    can i boil the jars with the jam in them without the jar holder…do you have to boil the jars with the jam in them???? :-|

  5. Karen in Alabama

    I have been making jams and jellies for over 50 years. I always use glass jars with metal lids and ands(eg. Ball Jar lids and bands) but also reuse commercial jelly jars. I boil the jars and lids for several minutes. I fill a jar (leaving .5 max inch head space), screw a cap or lid and band on tightly then stand the jar on its head! After at least 5 minutes, the jars get turned over and all of them pop their lids down in less than an hour. They are stored in cupboards until opened, then refrigerated. It isn’t difficult- just get used to a lot of boiling water so get the right tool- there is a little commercial kit from one of the brands involved in Jellying that has the magnetic wand to get lids out of the boiling water, a wide mouth funnel for filling, and several other tools- very handy!

  6. To those of you who asked. Depending on the recipe you can use 3-6 TBL of powder classic pectin. BALL brand is good. Most water baths once you jar the jam is 10-15 minutes long. You DON’T have to refrigerate the jars once they ‘pop’ shut (seal) Only when you open them and then for about a month or so.

    MY question is if your jam does not GEL, can you take the jam out of the jars, reheat, add more pectin and re-seal again? I used liquid pectin for one recipe and Low sugar for the other.

  7. Linda Erasmus [Pretoria- South Africa}

    I have just cooked Myrtle berry jam, but it is very watery. I used the juice extracted from the berries. I used 5 cups of juice, 5 cups of sugar, and 1 teaspoon of apple pectin powder. What can I do to thicken it??

  8. Ryan

    Hi, I would just like to ask if I could just use any glass jar I have available for the canning process or does it have to be a special kind of canning jar? I have some glass jars that used to contain pasta sauce and I was wondering if they could work.

  9. afton

    Does the Grape Jam have to be keep in the fridge after
    the process is finished? Can it be kept with other
    canned items? No room in the fridge for a lot of jars.
    Please answer this question. Thank you!

    Pls refer – http://nchfp.uga.edu/questions/FAQ_jellied.html –DK

  10. shina

    i did not make it but i have diabetic can i make it with something else except sugar. or not to use sugar at all??
    :?: :?:

  11. :roll: I made the jame and the jars are boiling in the hot water, I live in Norther Ca. I do not know how long needs in the boiling water?

  12. Christie

    My jam is cooling on the counter right now… I’m so excited to try it with toast!!!

  13. Checat

    Do they have to be refrigerated when they’re done?

  14. I take it. I won’t need the cheesecloth jelly bag
    Most of my other recipes say waterbath for three hours????

  15. Priyanka

    Ideally within how many days shall we consume the jam?

    Check out this link for detailed info :) http://nchfp.uga.edu/questions/FAQ_jellied.html#8

  16. Margie

    Do I need to peel plum’s?

    Nope :)

  17. Ron

    I really want to try this recipe but I am thrown off by the “refrigerate”. Since is appears to be going through a boil bath, can it not be stored with the rest of the canned goods(pickles, tomatoes, apple sauce, etc). I like the low sugar content but do not want to store it in the refrigerator. Thanks for your help.

  18. micky

    Did you use the .4 oz Ball pectin packet? How do you think using a low sugar pectin would work?

  19. Lajwanti Pol

    After Jam is ready and cans were boiled. should we pour jam in cold or hot? Means the Jam would be hot or cold when it get poured in the can?

  20. Nimi

    I make jams n preserves all the time with no pectin added at all. If the jam turns out to be runny u have to mix it with a fruit that has pectin but not much flavour of its own. Guava and papaya are examples of fruit with high pectin!

    Yes, if you had read my post you would know that I dont add pectin as much at all like you (mostly cos I make berry based jams that are naturally pectin rich)…For this once, I fancied it with pectin. I like the jelly consistency that it provides to these plums :)

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