![Plum Jam spread on toast with butter, on a plate next to plums](https://cdn.statically.io/img/www.allrecipes.com/thmb/cEuAZWLBBPmcYRhjt4m1OWwrML8=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/215131-Plum-Jam-ddmds-4x3-241a5cfa8fd74a9dbc200a5ae44fd149.jpg)
Ingredients
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4 ½ cups pitted, chopped plums
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½ cup water
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7 ½ cups white sugar, or to taste
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½ teaspoon butter (Optional)
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1 (1.75 ounce) package powdered fruit pectin
Directions
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Gather the ingredients.
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Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
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Combine plums and water in a large pot over medium-high heat; bring to a boil. Reduce the heat to medium-low, cover, and simmer for 5 minutes. Stir in sugar, then add butter to reduce foaming if needed.
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Increase the heat to high and stir constantly until mixture comes to a full, rolling boil. Quickly stir in pectin and return to a full boil. Boil, stirring constantly, for 1 minute. Remove from the heat; skim off and discard any foam.
Dotdash Meredith Food Studios
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Pack jam into hot, sterilized jars, filling to within 1/8 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
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Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
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Remove the jars from the stockpot and let rest on a cloth-covered or wood surface, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
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Cook’s Note
If the plums are very ripe, I add less sugar, about 6 or 6 ½ cups.
Store opened jars in the refrigerator for up to 3 weeks.
Nutrition Facts (per serving)
48 | Calories |
12g | Carbs |
Nutrition Facts | |
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Servings Per Recipe 96 | |
Calories 48 | |
% Daily Value * | |
Sodium 0mg | 0% |
Total Carbohydrate 12g | 5% |
Dietary Fiber 0g | 0% |
Total Sugars 12g | |
Vitamin C 1mg | 1% |
Calcium 1mg | 0% |
Potassium 9mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.