Plum Jam

From: Chef #900239

On Jul 23, 2008

I made the plum jam using 1 cup of sugar to 1 cup of plums, and some lemom juice. I also simmered the plum for another 30 minutes after bringing it to a boil. It turned out great!! Thank you for the simple and quick recipe. I will be using this recipe to make all my jam from now on.

From: Jenn The Chef

On Jul 10, 2008

Thanks for the super easy recipe! It is so darn simple that I picked plums this morning and made it. I used a 1:1 ratio of sugar and plums as well and it seemed to have the perfect sweetness/tartness. I also let it boil for 5 minutes then let it simmer an additional 25-30 just for safety. The natural pectin in the plum skins will make this set perfectly I think without any added ingredients. I think this will be my go to recipe from now on. I've never made plum jelly or jam before so I'm glad it worked out. Can't wait to try it out!

From: Coriander Kate

On Jul 31, 2005

Thank you - we are enjoying our lovely plum jam. I found the recipe very useful as it was so simple. I used less sugar (1:1) and simmered at low boiling point for 20 mins while skimming top. It has set perfectly and is just right - not too sweet or tart.

From: MelinOhio

On Jul 20, 2005

Easy and Good, I lost count on the cups of sugar, I used 4 cups of plums and 7 or 8 cups of sugar, this jam is very sweet. I boiled it longer, until temp reached 220 ( about 20 minutes) and I skimmed the foam off the top. It made 7 pints of perfect jam. Thanks Bec, I will be making more of it today since my plum tree is full. — Jul 16, 2005