Watch this plum jam video for a visual introduction to turning a seasonal harvest into preserves.
Use the Video as an Overview
Plum variety, ripeness, pectin type, sweetener, batch size, elevation, and intended storage all affect a jam recipe. For shelf-stable jars, pair the video with a current tested recipe from a reliable extension or recognized food-preservation authority. Follow that recipe’s exact fruit preparation, acid, sugar, pectin, jar size, headspace, and processing time.
Jam, Freezer Jam, or Refrigerator Spread?
- Shelf-stable canned jam: requires a tested formulation and boiling-water processing adjusted as directed for elevation.
- Freezer jam: follows the specific pectin product or tested recipe and is stored frozen.
- Refrigerator spread: is kept cold and is not made shelf-stable simply by filling a hot jar.
Prepare the Fruit and Equipment
- Use ripe, sound plums; discard moldy or decaying fruit.
- Wash fruit under clean running water, remove pits, and prepare it exactly as the selected recipe directs.
- Inspect jars and follow the current lid manufacturer’s instructions.
- Use a pot and utensils appropriate for acidic fruit preserves.
- Measure ingredients rather than adjusting acidity or pectin by guesswork.
Processing and Cooling
Do not use an untested processing time. Keep filled jars upright while cooling, do not retighten bands, and test seals after the cooling period specified by the recipe. Refrigerate any unsealed jar promptly and follow the recipe’s storage guidance. Label sealed jars with the product and date.
Start with Fruit Picked for Flavor
The plum harvest guide explains maturity, sorting, and storage before preserving. For tree selection and orchard care, use the complete plum growing guide.
Shop plum trees or explore current canning equipment and supplies through the related products on this page.