Perfectly Set Late-Summer Plum Jam - Recipes Pallace

Plum Jam

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Plum Jam

Plum Jam is the quintessential way to capture late-summer flavor in a jar, delivering ruby-red sweetness that brightens breakfasts and desserts alike. In this post you’ll master traditional canning techniques with modern tips so your Plum Jam sets perfectly every time.

Perfectly Set Late-Summer Plum Jam - Recipes Pallace

Ingredients:

  • 3 lb (1.4 kg) ripe but firm plums, washed, pitted, and quartered
  • 2 lb 10 oz (1.2 kg) granulated sugar
  • Juice of 1 large lemon (about 2 Tbsp)
  • 1 small tart apple, peeled, cored, and coarsely grated (optional natural pectin booster)
  • 1 cinnamon stick (optional for warm spice notes)

Why You’ll Love This Plum Jam

  • Balanced sweetness and acidity ensure bright, fresh flavor.
  • Natural pectin from apple and slightly underripe fruit guarantees reliable set.
  • Versatile: spoon over yogurt, swirl into cake batter, or spread on morning toast.

Instructions:

  1. Sterilize equipment. Wash six half-pint (250 ml) jars, lids, and bands in hot soapy water. Place jars in a canner filled with water and simmer for 10 minutes. Keep lids in a separate pan of steaming-hot (not boiling) water.
  2. Prepare the fruit. Halve each plum, twist to separate, remove the pit, then cut each half into two pieces. Collect all juices on the cutting board and add them to a wide, heavy preserving pot; these juices boost natural pectin.
  3. Macerate. Add the sugar and lemon juice to the pot. Stir thoroughly, cover, and let stand at room temperature for 1 hour (or up to 12 hours in the refrigerator). This resting time dissolves sugar crystals and draws out plum juices, shortening overall cook time.
  4. Begin cooking. Set the pot over medium-high heat. Stir in the grated apple and tuck in the cinnamon stick. Bring the mixture to a vigorous, even boil, stirring often to prevent scorching.
  5. Maintain a rolling boil. Continue boiling for 20 minutes, skimming off pale foam with a flat spoon so your finished Plum Jam stays jewel-clear.
  6. Test the set. After 20 minutes, start the wrinkle test: drop a teaspoon of jam onto a chilled saucer, wait 30 seconds, then push it with your fingertip. If it wrinkles and holds a line, the jam is done. If it flows back, boil 3–4 minutes more and test again. Total cook time is usually 25–30 minutes.
  7. Finish the batch. When the set is achieved, remove the cinnamon stick with tongs. Turn off the heat and let the bubbling subside for 2 minutes so fruit pieces stay suspended in the jars.
  8. Ladle and seal. Using a sterilized funnel, ladle hot jam into hot jars, leaving ¼ inch (5 mm) headspace. Wipe rims with a clean damp cloth, place lids on, and tighten bands to fingertip tightness.
  9. Process the jars. Return filled jars to the boiling-water canner, ensuring they are covered by at least 1 inch (2.5 cm) of water. Boil for 10 minutes (adjust for altitude if necessary).
  10. Cool and store. Remove jars with a jar lifter and cool on a towel-lined rack for 12 hours. Check that the lids have sealed (center of lid is concave and doesn’t flex). Label, date, and store sealed jars in a cool, dark cupboard for up to 12 months. Refrigerate any unsealed jars and use within 3 weeks.

FAQ:

Q: My Plum Jam seems runny—can I re-cook it?
A: Yes. Pour the jam back into a clean pot, bring to a rapid boil, and cook 3–5 minutes longer, testing the set every few minutes. Re-sterilize jars before re-processing.

Q: Do I have to use the grated apple?
A: No. The apple adds natural pectin for a firmer set, but if your plums are slightly underripe—or you prefer a softer spread—you can omit it without affecting safety.

Q: Can I reduce the sugar?
A: For shelf-stable canning, maintain at least 60 % sugar to fruit weight to ensure proper gel and inhibit spoilage. For lower-sugar versions, use a commercial low-sugar pectin and follow the package directions.

Conclusion:

Ready to stock your pantry with ruby jars of homemade goodness? This easy Plum Jam recipe delivers foolproof results and endless serving possibilities.

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