One of my favorite summer fruits is also one of the most fleeting—plums. Smaller and denser than peaches, more meaty than juicy, with as many sour notes as sweet, plums are delicious on their own, but they really sing when they’re cooked.
How do you preserve plums without losing their rich flavorful essence? Make jam, of course. Read our complete guide to stone fruits before you start.
How to Make Plum Jam
Ingredients
- 10 cups chopped plums* (about 4-1/2 pounds)
- 1 cup orange juice
- 1 package (1-3/4 ounces) pectin for lower sugar recipes
- 3 cups sugar
- 3 tablespoons grated orange zest
- 1-1/2 teaspoons ground cinnamon
*Do you peel plums for jam? You don’t have to. When the plums are cooked, the skins will soften and add flavor and color to the jam. They will be slightly chewy, though, so you may peel the plums if you choose, or blend the jam with an immersion blender before canning.
Instructions
Step 1: Cook the plums
Put the plums and the orange juice into a Dutch oven or other large, heavy-bottomed pot. Bring the mixture to a boil, then reduce the heat and cook until the plums soften, about 5-7 minutes.
Step 2: Add pectin
Add the pectin to the pot and return to a rolling boil for one minute, stirring constantly. The added pectin will help the jam set properly.
Is it safe to follow a vintage jam recipe?
Step 3: Add the rest of the ingredients
With the pot boiling, add the sugar, orange zest and cinnamon. Bring back to a boil if necessary and cook, still stirring, for one minute.
Step 4: Transfer into jars and can
Remove the pot from the heat. Some foam or froth may have risen to the surface; skim it off with a spoon and discard. Ladle the jam into sterilized half-pint jars, leaving 1/4-inch headspace. Make sure to remove air bubbles in the jar by carefully inserting a clean spoon or knife into the jam and gently pushing against the side of the jar. Wipe the rim of the jar clean before topping with a lid.
Step 5: Sterilize and seal in a hot water bath
Carefully lower the jars into a simmering water bath, making sure they’re completely submerged. Bring the water to a boil and let the cans sit for 5 minutes. Then remove from heat to a cool, dry place. Over the next few minutes, you may hear the pinging noise of the cans sealing. After 24 hours, check that the jars have sealed, and store in your pantry for up to a year. If any jar failed to seal, keep it in the fridge and eat immediately.
(New to water bath canning? Find a full step-by-step method here.)
Can Plums Be Frozen?
Yes! You can freeze plums. Just wash them, slice in half and remove the pit, then freeze on a baking sheet in a single layer. When frozen, store in a tightly sealed bag. Note that the texture of a frozen plum won’t be the same as a fresh plum, but the fruit can still be used to make jam.
Find More Sweet Ways to Love Plums
This is a great crisp that goes well with any meal, but you can also serve it as a breakfast treat or snack.When it's warm, it can't be beat! —Peter Halferty, Corpus Christi, Texas
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Since my husband liked pineapple upside-down cake, I decided to give this recipe a try one night when we were expecting guests for dinner. Everyone pronounced this cake "Delicious!" and asked for seconds.—Bobbie Talbott, Veneta, Oregon
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Sweet cravings, begone: This free-form plum tart is done in only 35 minutes. Plus, it's extra-awesome when served warm. —Taste of Home Test Kitchen
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These tender, slow-cooked ribs with a tangy sauce are a cinch to make. They’re great for picnics and parties. —Erin Glass, White Hall, Maryland
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We put our homegrown plums to delicious use in this quick and easy jam. It's my favorite thing to serve with buttermilk biscuits. —Kathy Rairigh, Milford, Indiana
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Make a real statement at your summer dinner party with this simple and elegant treat. Ripe plums are grilled, then dressed up with a balsamic reduction and sprinkled with tangy goat cheese. —Ariana Abelow, Holliston, Massachusetts
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A neighbor served these kabobs at a family picnic and brought some over for us to sample. I was pleasantly surprised at the tasty toasted cake and juicy grilled fruit. —Mary Ann Dell, Phoenixville, Pennsylvania
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My old-fashioned dessert has the perfect sweet-tart balance with its fresh-plum tang and sweet, crispy topping. Imagine it warm from the oven, served with a scoop of ice cream…yum! —Janet Fahrenbruck-Lynch, Cincinnati, Ohio
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Among my friends, I'm known as the Pork Master because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York
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Growing up, my father loved black licorice and all my siblings and I loved it as well. I still love the flavor of black licorice but can't eat the candy anymore for health reasons. This recipe reminds me of the flavor I loved as a child. The delicious jam tastes great with Brie or goat cheese and crackers. —Jill Grueninger, Mequon, Wisconsin
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Save this recipe for your best company. I often sprinkle the hens with toasted coconut for extra flavor. —Annie Tompkins, Deltona, Florida
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My south-of-the-border treats are meal-ending favorites. You'll love the presentation of strawberries, apricots, peaches and plums in chocolate-drizzled tortilla cups. —Marion Karlin, Waterloo, Iowa
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This brightly flavored fruit sorbet will surely refresh. Enjoy it plain or add to a slice of angel food cake for a special treat. —Eirianedd Simpson, Pahrump, Nevada
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The subtle tastes of orange and nutmeg bring out the fresh flavor of plums in this comforting pie. Be sure to have a slice while it's still warm, with a scoop of vanilla ice cream. —Lucille Mead, Ilion, New York
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The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too. —Helga Schlape, Florham Park, New Jersey
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Get ready to experience another side of stone fruits. Hot off the grill, this late-summer dessert practically melts in your mouth. —Sonya Labbe, West Hollywood, California
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Plums star in this rich cake. Four to five medium plums will yield 2 cups sliced. —Patricia Harmon, Baden, Pennsylvania
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My teenage granddaughter, Holly, and I have enjoyed cooking together since she was 4 years old. We like to make these golden biscuits for holiday gatherings. Fill the centers with homemade jam, orange marmalade or cheese. —Mary Lindsay, Dunrango, Colorado
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A tasty sauce made of plum jam and chili sauce coats these moist meatballs beautifully. Make sure these delightful appetizers are on your holiday menus. —Mary Poninski, Whittington, Illinois
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I created this recipe while working as an independent kitchen consultant for a national company. It's wonderful! —Bethany Perry, Beverly, Massachusetts
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I've had this recipe for ages. Each year when the wild plums are ripe, I'll fill my pail and make this jelly. It's so good served with toast, pancakes or waffles! —Ludell Heuser, Mt. Horeb, Wisconsin
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Dinner’s a wrap with this easy, nutritious recipe loaded with the fruity flavors of pineapple and plum. It makes a sweet-and-sour chicken handheld that’s hard to beat. —Jennifer Michalicek, Phoenix, Arizona
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In late summer when plums are in season, this tender fruit-topped cake is delectable! The plum slices look so appealing arranged in circles on top. For variety, I sometimes substitute fresh pear or apple slices instead. —Anna Daley, Montague, Prince Edward Island
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The post How to Make Plum Jam appeared first on Taste of Home.
Kelsey Rae Dimberg