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Nutrition Facts
Serving Size 1 8oz. jars 172g Recipe makes 6 8oz. jars)
Calories 254
Calories from Fat 2		(1%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 4mg		0%
Potassium 186mg		5%
Total Carbohydrate 65.6g		21%
	Dietary Fiber 1.8g	7%
	Sugars 61.1g
Protein 0.8g		1%
how is this calculated?

Plum Jam

Recipe #382182 | 35 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Lisa Clarice
Jul 19, 2009

This jam recipe is easy and makes really good plum jam. I use pectin because it significantly reduces the boiling time and sugar needed. I prefer using organic red or purple skin plums with organic sugar. This recipes makes six 8oz. jars. Enjoy!

6 8oz. jars (change servings and units)

Ingredients

4 cups plums, mashed (pitted and chopped, leave skins on, approx. 3 pounds, or 24 plums)
1 1/2 cups sugar
1/4 cup lemon juice
3 teaspoons pectin

Directions

1
Pit, chop, and mash plums.
2
Place in large pan over medium heat.
3
Add 1/4 cup lemon juice to pan.
4
Cook to a full boil.
5
In separate bowl, add sugar and pectin and mix together.
6
Add sugar/pectin mixture to pan. Stir.
7
Cook to a full boil for 5-10 minutes.
8
Remove from heat.
9
Fill jars to 1/4" of top. (Makes six 8oz. jars).
10
Wipe rims clean.
11
Screw on 2-piece lids.
12
Let jars cool on kitchen counter. You will hear a "pop" sound once lids are sealed. You do not need to place jars in boiling water. Easy!

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Featured Reviews for This Recipe

From: Chef #1406169

On Oct 6, 2009

I think the amount of pectin is not right. I made this recipe and it never set. I redid the batch as the pectin sheet says and had to add the entire package. Maybe it should have been 3 Tbs not 3 tps. Could be sweeter. I also had to add sugar in redoing the pectin of 1 1/2 Tbs to each cup and it still was not sweet.

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From: Derf

On Sep 21, 2009

Needed to use up some prune plums, quite good but very tart, I think it will be very good to use in savoury dishes. I used splenda instead of sugar and a wee bit more pectin. Thanks for posting.

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