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Plum jam (with pectin) — NCHFP
Ingredients
- 6 cups crushed plums (about 3 1/2 pounds plums)
- 1 package powdered pectin
- 8 cups sugar
Equipment
- 1 Boiling-water bath canner with rack
- 1 Large stainless or enamel preserving pot
- 1 Canning jars with two-piece lids
- 1 Headspace and bubble tool
- 1 Jelly or candy thermometer
Directions
- Sterilize canning jars and prepare two-piece canning lids according to manufacturer s directions. To prepare fruit. Sort fully ripe plums, wash, cut into pieces, and remove pits.
- If flesh clings tightly to pits, cook plums slowly in a small amount of water for a few minutes until they are softened, then remove pits. Crush fruit. To make jam. Measure crushed plums into a kettle. Add pectin and stir well.
- Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute. Remove from heat; skim.
- Fill hot jam immediately into hot, sterile jars, leaving 1/4 inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner .
- Processing: Process Hot, Half-pints or Pints, boiling-water canner, 0 - 1,000 ft - 5 minutes.
- Altitude-adjusted processing table: Table 1. Recommended process time for Plum Jam in a boiling water canner. / Process Time at Elevations of / Style of Pack - Jar Size - 0 - 1,000 ft - 1,001 - 6,000 ft - Above 6,000 ft / Hot - Half-pints / / or Pints - 5 min - 10 - 15
Recipe Notes
Private Notes
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Share your results how it turned out.Safety classification
Tested NCHFP home-canning recipe.
Processing details
Method: Boiling water bath. Hot pack; half-pint or pint jars; 1/4-inch headspace; about 9 half-pints.
Tested source
Preparation timeline
Prepare, pit, crush, and measure plums; add powdered pectin; boil; add sugar and boil hard 1 minute; fill sterile jars; process.
Equipment
Boiling-water canner, half-pint or pint jars, jar lifter, funnel, and preserving kettle.
Visual method guide
- Prepare and measure fruit or juice exactly.
- Cook to the tested boil or jellying endpoint.
- Fill, process by elevation, and cool undisturbed.
Safety essentials
Use the specified powdered pectin and exact crushed-plum and sugar proportions.
About this recipe
A full-sugar plum jam with crushed fruit and regular powdered pectin.
Before you begin
Sterilize jars because the base process is 5 minutes. If flesh clings to pits, soften plums briefly in a small amount of water before removing pits.
Altitude/pressure schedule
| Elevation | Half-pints or pints |
|---|---|
| 0–1,000 ft | 5 min |
| 1,001–6,000 ft | 10 min |
| Above 6,000 ft | 15 min |
Serving suggestions
Serve with breakfast breads, yogurt, cheese, pastries, or roasted meats.
FAQ
Must plums be peeled? No; the tested preparation cuts and pits the washed fruit without requiring peeling.
Recipe context and comparison
This jam retains plum pulp and differs from clear plum jelly, which uses extracted juice.
Troubleshooting
Measure crushed fruit accurately and preserve the full rolling boil and one-minute hard boil.
Source and provenance
Safety-critical values remain tied to the original NCHFP source.
Garden planning for this recipe
Plant, space, variety, zone, and timing estimates live on dedicated ingredient pages: