Plum Jam

Name: Plum Jam
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 10 half-pints
Ingredients: 10 cups chopped plums (about 4-1/2 pounds); 1 cup orange juice; 1 package (1-3/4 ounces) pectin for lower-sugar recipes; 3 cups sugar; 3 tablespoons grated orange zest; 1-1/2 teaspoons ground cinnamon

Total Time Prep: 30 min. Process: 5 min.

Yield 10 half-pints

Test Kitchen Approved

Whether picked from a tree or scooped up at the farmers market, fresh plums make a beautiful, jewel-toned plum jam that can top a warm scone, a summer dish of ice cream or a simple slice of toast.

Ingredients

10 cups chopped plums (about 4-1/2 pounds)
1 cup orange juice
1 package (1-3/4 ounces) pectin for lower-sugar recipes
3 cups sugar
3 tablespoons grated orange zest
1-1/2 teaspoons ground cinnamon

Directions

In a Dutch oven, combine plums and orange juice; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until softened, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar, orange zest and cinnamon; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat; skim off foam. Ladle hot mixture into 10 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

Nutrition Facts

2 tablespoons: 50 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 13g carbohydrate (12g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 starch.

We put our homegrown plums to delicious use in this quick and easy jam. It's my favorite thing to serve with buttermilk biscuits. —Kathy Rairigh, Milford, Indiana

Recipe Creator