I’ve shared a recipe with you for easy Plum Galette and since we still have a ton of plums, I’m making homemade plum jam. Learn how to cook the preserves, sterilize the jars, and process your own homemade plum jam.

Even if you have never done any canning before, don’t worry! The process is much easier than you think and you don’t need any fancy equipment to do it. A large pot to submerge your jars in is really the only thing you need other than a pot to cook the preserves.

Plum jam is so easy to make and tastes amazing on toast, in oatmeal or yogurt, as a topping for ice cream, and so much more!

After a trip out to pick plums, we have to stop and feed the donkeys. They love getting carrots from their favorite little farm hand and so does everyone else!

 

How to Make Homemade Plum Jam

Cooking the Preserves

1. Cut 10 lbs of plums in half, pit them and place in a large mixing bowl. Drizzle well with 3 cups sugar. Using a large spoon, stir plums with sugar until all are coated. If your plums are overripe or already very sweet.

   You can add more sugar to taste while it is cooking. Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved. I like the tart the plum skims give so I did not add more sugar.

2. Transfer plums/sugar mixture into a large cooking pot. Place it on the stove uncovered and bring to a boil, stirring occasionally. Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center. I

   If it stops boiling after you stir it, continue boiling until everything is uniformly bubbling, then simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp. This way is the best to prevent the burning of the jam.

3. As soon as it cools, repeat step 2 the same way – simmering for 10 minutes. You will bring it to a simmer a total of 4 times, stirring to prevent scorching the bottom. This is why it takes a while to make. You can take two days if you need to.

   Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency.

Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.

Filling and Processing Plum Jam

1. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.

2. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.

3. Place packed cans into the pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal.

   After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate jam and enjoy within 3 months.

Hearing the pop is my favorite! Enjoy the jam all year and it makes the best present to give to friends and family for holiday gifts.

Pin my homemade plum jam recipe to Pinterest!

What is your favorite fruit jam and what’s your favorite way to eat it?

Enjoy!

Christina & Trevor

More summertime recipes you’ll love!

• Easy Plum Galette

• Easy Lemon Mousse

• Strawberry Cheese Cake Strawberry Bites