Plum Jam With Pectin Recipes

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LOW SUGAR PLUM JAM



Low Sugar Plum Jam image

Plum Jam made with SureJell and less sugar.

Provided by Sharon Peterson

Categories     Side Dish     Snack

Number Of Ingredients 8

6 1/2 cups pitted and chopped plums
4.5 cups sugar
1 package low sugar Sure Jell Pectin
Water bath canner
Canning jars, seals, and rings
Large pot
Canning funnel, lid lifter, and jar lifter
Ladle and bubble tool

Steps:

  • Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.

PLUM JAM



Plum Jam image

Traditional and delicious homemade jam.

Provided by DelightfulDines

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 2h50m

Yield 128

Number Of Ingredients 6

4 ½ cups pitted, chopped plums
½ cup water
7 ½ cups white sugar
½ teaspoon butter
1 (1.75 ounce) package powdered fruit pectin
8 half-pint canning jars with lids and rings

Steps:

  • Place the plums and water into a large pot, and bring to a boil. Reduce heat to medium-low, cover, and simmer for 5 minutes. Stir in the sugar, and add butter to reduce foaming, if needed. Bring the mixture to a full, rolling boil over high heat, stirring constantly, and then mix in the pectin quickly. Return the jam to a full boil, and boil for 1 minute, stirring constantly. Remove from heat, and skim off and discard any foam.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilized jars, filling the jars to within 1/8 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area. Refrigerate opened jars for up to 3 weeks.

Nutrition Facts : Calories 48.2 calories, Carbohydrate 12.4 g, Fiber 0.1 g, Sodium 0.1 mg, Sugar 12.3 g

SURE.JELL PLUM JAM



SURE.JELL Plum Jam image

Discover SURE.JELL Plum Jam, a deliciously sweet fruit spread. Cook fresh plums, sugar and fruit pectin for a scrumptious homemade jam that everyone will love!

Provided by My Food and Family

Categories     Home

Time 1h

Yield about 10 (1-cup) jars or 160 servings, 1 Tbsp. each

Number Of Ingredients 5

6 cups prepared fruit (buy about 4 lb. fully ripe plums)
1/2 cup water
1 box SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
8 cups sugar, measured into separate bowl (See tip below.)

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Pit plums. Do not peel. Finely chop or grind fruit; place in saucepan. Add water. Bring to boil. Reduce heat; cover and simmer 5 min. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 45, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 11 g, Fiber 0 g, Sugar 11 g, Protein 0 g

CANNED PLUM JAM



Canned Plum Jam image

Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes four 1/2-pint jars

Number Of Ingredients 4

3 pounds plums (or other stone fruit such as peaches, nectarines, or apricots), pitted and quartered
3 cups organic sugar
1 tablespoon fresh lemon juice
1/4 teaspoon coarse salt

Steps:

  • Prepare jars as described in General Rules.
  • Combine plums, sugar, lemonjuice, and salt in a stockpot overhigh heat. Bring to a boil,mashing with a potato masher.Skim scum off top.
  • Boil, skimming and stirring frequently,until bubbles slow, youcan see chunks of fruit showingthrough top, and mixtureclings to a spoon, falling offin languid clumps, 10 to 12 minutes.Pick up and discard skinswith a fork, if desired.
  • Lift jars out of hot water oneat a time, draining water. (See General Rules for how-to's.) Ladlehot jam into hot jars using awide-mouth funnel, leaving1/2-inch headspace. Slide a nonmetallicspatula or chopstickbetween jam and jar to releasetrapped air bubbles.
  • Wipe rim and threads of jarwith a clean, damp cloth. Removelid from hot water. Placelid on jar. Screw band downevenly and firmly, just until resistanceis met. Place in cannerand lower into water.
  • Put lid on canner. Bring waterto a boil. Start keeping time afterwater comes to a rolling boil.Process 1/2 pints 10 minutes at agentle but steady boil.
  • Turn off heat and remove cannerlid. Let canner cool 5 minutes,then remove jars and set themupright on a dry towel or rack.Do not retighten bands. Let jarscool 12 to 24 hours.
  • After jars have cooled, checklids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jarsurface with a clean, damp clothto remove food particles andresidue. Label. Store jars in acool, dry, dark place.

SMOOTH PLUM JAM



Smooth Plum Jam image

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!

Provided by Lisa Clarice

Categories     Plums

Time 35m

Yield 6 8oz. jars

Number Of Ingredients 4

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

Steps:

  • Pit, chop, and mash plums.
  • Place in large pan over medium heat.
  • Add 1/4 cup lemon juice to pan.
  • Cook to a full boil. Reduce heat and cook 30 minutes.
  • In separate bowl, add sugar and pectin and mix together.
  • Add sugar/pectin mixture to pan. Stir.
  • Bring to boil and cook for another 5 to 10 minutes.
  • Remove from heat.
  • Fill jars to 1/4" of top. (Makes six 8oz. jars).
  • Wipe rims clean and screw on 2-piece lids.
  • Submerge sealed jars into hot water bath at 200 degrees or boiling water for 10 minutes. Lids will "pop" once removed from hot water bath and you know they are sealed. Let cool on counter.

PLUM JAM



Plum Jam image

Provided by Food Network

Time 1h15m

Yield About 8 half-pints

Number Of Ingredients 5

3 pounds firm plums, cut into eighths and seeds discarded
1/2 cup water
1 tablespoon lemon juice
7 1/2 cups sugar
1 (3-ounce) package commercial pectin

Steps:

  • In large non-aluminum kettle, combine plums, water, and lemon juice. Bring mixture to boiling over high heat, stirring constantly. Reduce heat to low and cook, covered, 10 minutes or until soft, stirring occasionally. Mixture should have reduced to about 4 1/2 cups.
  • Add sugar and heat mixture to full, rapid boiling over high heat, stirring constantly. Stir in pectin; return to full, rapid boiling and boil exactly 1 minute, stirring constantly. Remove from heat. Set aside 1 minute and skim off any foam that has formed.
  • Meanwhile, sterilize 8 half-pint jars or jelly glasses and the necessary lids, and bands, according to manufacturer's directions. Divide jam among sterilized jars, leaving 1/8-inch space at top of jar. Wipe rims of jars to remove any jam and seal with lids and bands.
  • Process jars in boiling water for 5 minutes. Remove jars, label, and store in cool, dry place

MCP PLUM JAM



MCP Plum Jam image

Fresh plum jam serves as a delicious topping for many sweet and savory recipes. It is so easy to make and can be stored in jars for up to a year.

Provided by My Food and Family

Categories     Home

Time P1DT45m

Yield about 9 (1-cup) jars or 144 servings, 1 Tbsp. each

Number Of Ingredients 5

5-3/4 cups prepared fruit (buy about 3-1/2 lb. fully ripe plums)
1/4 cup juice from 2 lemons
1 box MCP Pectin
1/2 tsp. butter or margarine
8-1/2 cups sugar, measured into separate bowl

Steps:

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
  • Remove and discard pits from plums. Finely chop fruit. Measure exactly 5-3/4 cups prepared fruit into 6- or 8-qt. saucepot. Add lemon juice; mix well.
  • Stir pectin into prepared fruit in stockpot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 4 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids springs back, lids are not sealed and refrigeration is necessary.) Let prepared jars stand at room temperature 24 hours. Store unopened jams and jellies in cool, dry, dark place up to 1 year. Refrigerate opened jams and jellies up to 3 weeks.

Nutrition Facts : Calories 50, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

BALL BLUE BOOK PLUM JAM



Ball Blue Book Plum Jam image

Make and share this Ball Blue Book Plum Jam recipe from Food.com.

Provided by Chris Reynolds

Categories     Low Protein

Time 30m

Yield 8 half pints

Number Of Ingredients 5

6 cups plums, pitted and chopped
3/4 cup water
7 cups sugar
1 tablespoon lemon juice
1 (1 3/4 ounce) package dry pectin

Steps:

  • Never double canning recipe!
  • Combine plums, water, lemon juice, and pectin in a large sauce pot. Bring to a rolling boil over high heat, stirring constantly.
  • Add sugar; return to a rolling boil. Boil hard 1 minute, stirring constantly.
  • Pour hot into hot jars, leaving 1/4" head space. Adjust caps.
  • Process 10 minutes in boiling water bath.
  • Brandied Plum Jam: add 1 cup brandy to fruit mixture.
  • Plum Orange Spice Jam: add zest from 1 orange, 1/2 tsp cinnamon, and 1/2 tsp nutmeg to fruit mixture.

Nutrition Facts : Calories 754.9, Fat 0.4, Sodium 14.9, Carbohydrate 194.9, Fiber 2.3, Sugar 187, Protein 0.9

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