Plum jam is a tasty and versatile preserve that can be used for both sweet and savory dishes. Using plums for jam is similar to making Blackberry Jam… there is enough natural pectin found so you don’t need to add any additional. Most of the natural pectin is found in the skins. The skins are also what give the jam its beautiful deep red color. Due to allowing the plums to sit in sugar, this jam does take a bit of time to get ready. However, as soon as the plums are ready to be put on the stove, this is a very quick and simple jam to make.
This recipe makes 7 1/2 pint jars (8 oz) and can stored in a cool, dark place for up to a year.
(And to see a recipe for a tasty Songold Plum Jam, pop over to Feed the Piglet!)
Black Plum Jam — modified from The Art of Preserving
- 3 lbs black plums, pitted and cut into eighths
- 3 cups granulated sugar
- 1/2 cup fresh lemon juice
In a dutch oven, gently toss together the cut plums and the sugar. Cover and let stand at room temperature for 5 hours. (You can also leave overnight in the refrigerator. Just make sure to bring pot and plums to room temperature before putting on the stove).
Set dutch oven on the stove and stir in lemon juice. Bring plum mixture to a boil over medium-high heat. Reduce heat to medium and let simmer for 15-20 minutes, stirring frequently.
If the jam is too chunky for your liking, turn off heat and utilize the immersion blender until desired consistency is reached.
Test for setting point by doing the wrinkle test. (Take a chilled plate and add about 2 tsp of plum mixture to the plate. Place in the freezer for 2-3 minutes. Remove plate and push the mixture with either your finger or a fork. If it wrinkles, it is set).
Ladle plum jam into sterilized jars, leaving 1/4 inch of space from the rim. Wipe off any excess jam that may have spilled. Apply lids and rings and tighten (fingertip tight).
Process the jars for 10 minutes in boiling water bath.