Pluot Jam Canning Recipe

Marie Overton
Oct 4
2 min read

Pluots are a fun hybrid of a plum and an apricot. Genetically it has 75% plum and 25% apricot. Pluots make such a great snack with the sweetness of the apricot and the flavor of the plum. They also make a wonderful pluot jam.

Preparation to Make Pluot Jam with Pectin:

Start by preparing your boiling water bath canner with enough water to cover 6-half pint jars with 1-2 inches of water. Place the water bath canner on the stove on medium heat. Now that your equipment is ready, it is time to start making jam.

Making the Jam:

Hands peeling fruit on a wooden cutting board with red and yellow plums, set on a speckled countertop next to a glass bowl.

Wash, de-stem, pit, and chop 5 cups of pluots (about 2 pounds).

Hands slice yellow plums on a wooden cutting board with a granite countertop backdrop. A clear bowl with plum slices is visible.

Mix the pluots with 3/4 cup of water, 1/4 cup of lemon juice, and 6 tablespoons of pectin in a large pot. If you want to reduce foaming add 1/2 teaspoon of butter.

Hands stirring diced fruit and flour in a pot on a speckled countertop; an empty measuring cup is held on the side.

Bring the mixture to a full rolling boil on medium-high heat. Stir constantly.

Add 5 cups of sugar and bring back to a full boil for 1 minute.

Sugar being poured into a pot on a stove, with a wire whisk visible. The background shows a patterned tile wall and dark countertop.

Filling Jars and Canning:

Hands guide liquid through a metal funnel into jars on a granite countertop, with a pot in the background.

Using a jar funnel, pour or ladle the jam into clean, hot, half-pint-sized jars leaving 1/2 inch headspace. Place the lids and rings on finger tip tight.

(For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.

Chalkboard sign with canning times for various altitudes, surrounded by jars of preserves on a countertop. Rustic, informative setup.

Remove the jars from the water bath. Allow them to sit on a heat resistant surface 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.