How to Can Homemade Plum Jam
Sweet, tangy, and vibrant, this Homemade Plum Jam uses simple ingredients and no added pectin. It’s perfect for canning and storing, making it ideal for toast, desserts, and gifting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–5 half-pint jars 1x
- Category: Preserve
- Method: Canning
- Cuisine: American
- Diet: Vegan
Ingredients
Units
Scale
- 2 1/2 lbs ripe plums, pitted and chopped
- 2 cups granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon (optional)
Instructions
- Sterilize jars, lids, and rings. Keep them warm until ready to fill.
- In a large pot, combine chopped plums, sugar, lemon juice, and cinnamon (if using).
- Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 20–30 minutes, or until jam thickens.
- Test for doneness using the cold plate method: place a spoonful on a chilled plate and check if it sets.
- Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, then seal with lids and rings.
- Process jars in a boiling water bath for 10 minutes (adjust time for altitude if needed).
- Let jars cool for 12–24 hours. Check seals before storing in a cool, dark pantry.
Notes
- No added pectin needed—plums contain natural pectin.
- Use a mix of red and black plums for deeper, more complex flavor.
- Refrigerate after opening and use within 3 weeks.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
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