Plum jam with fresh plums, lemon juice, and just the right amount of sugar.

This plum jam captures the essence of summer in every spoonful. Made with fresh plums, lemon juice, and just the right amount of sugar, it delivers a vibrant balance of sweet and tart flavors, with a beautiful jewel-toned color. The jam’s smooth, spreadable texture makes it perfect for toast, biscuits, or swirling into yogurt. Preparing a large batch means you can savor the taste of ripe plums throughout the year and share jars with family and friends. Homemade plum jam is a classic preserve, easy to make, and a delicious way to celebrate seasonal fruit at its peak.

Ingredients

• 5 pounds fresh plums, pitted and chopped (leave skins on)
• 7 cups granulated sugar
• 1/4 cup fresh lemon juice
• 1 packet (1.75 oz) fruit pectin (like Sure-Jell or Ball)

Directions

1. Prepare jars and lids
   Sterilize jars and lids in boiling water or the dishwasher. Set aside.
2. Cook the fruit
   In a large, heavy-bottomed pot, combine plums and lemon juice. Cook over medium heat, stirring often, until plums start to break down (about 15–20 min).
3. Add pectin
   Sprinkle pectin over plums and stir well. Bring mixture to a full rolling boil (one that doesn’t stop bubbling when stirred).
4. Add sugar
   Add all the sugar at once. Stir to dissolve, then return to a full rolling boil. Boil hard for 1–2 minutes, stirring constantly.
5. Test for doneness
   Remove from heat and skim off foam. Test jam by placing a spoonful on a chilled plate—if it wrinkles when pushed, it’s ready. If not, boil another minute and retest.
6. Jar the jam
   Ladle hot jam into prepared jars, leaving 1/4-inch headspace. Wipe rims, apply lids, and screw bands on.
7. Process jars
   Process jars in a boiling water bath for 10 minutes (adjust for altitude if needed). Remove and cool undisturbed for 24 hours.
8. Store:
   Check seals, label, and store in a cool, dark place. Refrigerate after opening.

Tips

• For extra flavor, add a cinnamon stick or star anise while cooking the plums (remove before jarring).
• Adjust sugar to taste, but don’t reduce too much or jam may not set.
• Use ripe, but not overripe, plums for best texture and flavor.

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