In the area of Washington State here in the Pacific Northwest where we live, there are so many types of fruit trees that do well. Plums are one of the varieties I have in my backyard that provide me with a bounty of produce. Plums make such a great snack and make a wonderful jam. This is a great variation on a basic plum jam recipe that is so tasty. Because of the plum chunks in this jam, it slightly reminds me of a preserve. What could be better than that?!
Heartmade and Homemade Plum jam is a treat that is a delight to can during the summer canning season and scrumptious to enjoy throughout the rest of the year.
Plum Jam
Preparation to Make Plum Jam with Pectin:
Start by preparing your boiling water bath with enough water to cover 3-pint jars with 1-2 inches of water. Place the water bath canner on the stove on medium heat. Next, preheat your pint jars in the oven at 250 degrees Fahrenheit. Then, submerge your lids in a small pan of water, bring it to a boil, and then leave it at a simmer. Now that your equipment is ready, it is time to start making jam.
Making the Jam:
pit and chop plums
Wash, de-stem, pit, and chop 5 cups of plums (about 2 pounds).
add ingredients
Mix the plums with 3/4 cup of water, 1 teaspoon of cinnamon, 1/2 teaspoon of orange extract, and 6 tablespoons of pectin in a deep pot. If you want to reduce foaming add 1/2 teaspoon of butter.
Bring the mixture to a full rolling boil on medium-high heat. Stir constantly.
Add 3 cups of sugar and bring back to a full boil for 1 minute.
Filling Jars and Canning:
Pour or ladle the jam into clean, hot, half-pint-sized jars leaving 1/2 inch headspace. Place the lids and rings on and process for 15 minutes in a boiling water bath at sea level or adjust for your elevation.
Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they are sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.
Plum Jam
Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.
If you have any questions about how to use a boiling water canner take a look at our canning basics videos.
