On Line Cookbook
Plum Jam
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
John Driscoll

Serves/Makes:3 1/2 pints

  • 2-1/2 pounds plums, pitted and halved
  • 1-1/2 cups (350 ml) water
  • 4 cups (950 ml) granulated sugar
  • sterilized canning jars and sealing lids
  • Put the plums and water in a large, noncorosive saucepan.
  • Bring to boil, then reduce the heat and simmer for 25 minutes, stirring occasionally, until the plums are soft.
  • Add the sugar, stirring until it is dissolved.
  • Return to a boil for 25-30 minutes, or until jelling point* is reached.
  • Remove from heat and leave the jam to settle for a few minutes.
  • Ladle the jam into the hot, sterilized jars, then seal.
The jelling point is 220 degrees F. measured with a candy thermometer. Alternatively, a little hot jam may be poured on a cold saucer and cooled for a few minutes. Push the jam with your finger; if it wrinkles, it has reached the jell point.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.