Plum Jam (+ Optional Canning Instructions) – Delicious homemade jam made with just 3 simple ingredients. This classic recipe can either be canned or immediately used!
I think plums are a really underrated fruit. Compared to it’s counterpart – the humble peach, there is so much less love for plums. This season, I decided that I wanted to make good use of plums and make a homemade plum jam and it turned out great! It tastes great and has such a beautiful color!
Common Questions About Making Plum Jam
How do you make plum jam from scratch?
Making plum jam from scratch is easy. To make it, simply dice up plums and then place them in a saucepan over medium heat with lemon juice and sugar. As the plums release juice, smash them using a potato smasher until the jam is as chunky or as smooth as you want. Cook for 10 minutes. Remove from heat and transfer to a jar.
Why do you put lemon juice in jam?
Lemon juice is used in jam to set it.
What can plum jam be used for?
Plum jam can used for so many things such as toast, english muffins, baking, etc.
What is the ratio of fruit to sugar in jam?
The general ratio is 2 cups fruit to 1 cup of sugar. That can vary a bit fruit to fruit depending on how sour the fruit is (like an orange) or if the fruit is very sweet.
How long does homemade plum jam last?
Plum jam can last up to two years in a cool, dry place (such a cupboard) if it is canned or once opened (or if it was never canned), up to three months in the refrigerator.
Do you skin plums before making jam?
It’s optional whether you skin your plums before making jam. I did not skin my plums because I wanted the deep color they give the jam but I did fish most of them out after before transferring to a jar. Some people skin their plums before jamming, others don’t. It’s up to you.
Are plums high in pectin?
Yes! Plums are high in pectin along with fruit such as pears, apples, gooseberries, and other citrus fruits.
Can you use frozen plums to make jam?
Yes! If you choose to use frozen plums to make jam, you do not need to worry about defrosting them. Just cook them frozen, they may just need a bit more time.
Love this plum jam recipe? Check out these other jam recipes!
The National Center for Home Food Preservation has a detailed guide to home canning available on the internet to answer any canning questions how cooks could have. Click HERE to read more specific details about what you plan to can.
Some other interesting points about canning include –
Can food be re-canned if the lid does not seal?
If discovered within 24 hours, it can be re-canned. Remove lid, check that isn’t anything wrong with the jar, and then find the lid manufacturer’s instructions of re-canning using their lids.
If canned foods have been frozen during storage, are they safe to eat?
Freezing will be fine for the food in side the jar but it can break the jar or seal. You are better off putting the canned goods in a pantry.
Is it safe to process food in the oven?
No, please do not process in the oven. There is a higher chance of jars exploding in the oven and the temperature can vary too muc.
Is it all right to reuse jar lids and bands?
No, do not use lids a second time but bands can be reused unless they are heavily rusted or bent.
When In Doubt, Throw It Out
Remember, when in doubt, throw it out. If you canned your jam and you think something is wrong, chances are it is. For your safety, don’t eat it. These problems can include –
- The container is leaking, bulging, or swollen
- The container looks damaged, cracked, or abnormal
- The container spurts liquid or foam when opened
- The food is discolored, moldy, or smells bad
Trust your gut and play it safe when it comes to canning goods at home.
Canning Instructions (Optional)