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There are hundreds of plum varieties cultivated throughout the world. All grow in clusters, have smooth, deeply colored skin and a center pit. Plums can range in shape from oval to round and in size from 1 to 3 inches in diameter.
Their color can be yellow, green, red, purple, indigo blue, and almost anything in between. The pale silvery-gray, filmy-looking coating on a plum’s skin is natural and doesn’t affect quality.
It’s that time of year again. Time to dust off the canner and get busy in the kitchen making jams, jellies, pickles and so much more. This year I was fortunate enough to get my hands on some plums, courtesy of my neighbor lady, Jodi. Jodi suggested that I make jam with plums from her backyard plum tree. So following her instructions, that’s exactly what I did. Thanks Jodi!!
Fresh is Best
This plum jam is so delicious! I’m sure using fresh plums, certainly made for a much better jam. Jodi not only has plums growing on her property but pears, apples, rhubarb and Concord grapes. Not a bad neighbor to have, indeed. Jodi advised me to use plum juice, (if I could find it, which I did) instead of the water called for in her recipe.
Delicious on any bread that’s been toasted.
- 5 cups coarsely chopped plums
- 3 cups sugar
- 3/4 cup water or plum juice
- 1 tablespoon lemon juice
Combine plums, sugar and water in a large saucepan. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process 15 minutes in a boiling water canner.
Remove jars from canner with tongs. Leave on counter undisturbed for 24 hours