Watch our video to see how easy it is to make your own homemade plum preserves.
How to Make Homemade Plum Jam
Preserving fruit is a fantastic way to enjoy the bounty of your orchard throughout the year. One of the simplest and most rewarding methods is making homemade plum jam. This guide walks you through the process, ensuring your jam is not only delicious but also safe and shelf-stable.
Understanding Fruit Preserves
There are several types of fruit preserves, each with unique characteristics:
- Jam: Made with whole crushed fruit, cooked until spreadable.
- Jelly: Made with filtered fruit juice for a smooth consistency.
- Compote: Slow-cooked fruit in sugar syrup to maintain its shape.
- Marmalade: Jelly with pieces of fruit rind, typically citrus.
- Fruit Butter: Slow-cooked fruit pulp with sugar, creating a thick, spreadable texture.
Today, we’re focusing on jam, specifically plum jam, which combines the sweet and tart flavors of plums with a smooth, spreadable texture.
Ingredients and Tools
To make plum jam, you’ll need:
- 16 cups ripe plums, chopped and pitted
- Water
- Lemon juice
- Low-sugar pectin
- Sugar or honey (adjust to taste)
- Sterilized jars and lids
- Large stainless steel or enamel pot
Step-by-Step Method
-
Prepare the Fruit
Wash and pit the plums, discarding any blemished pieces. Use a cherry pitter for small varieties or a peach pitter for larger ones. Chop the fruit into small pieces. -
Cook the Fruit
In a large pot, combine the plums, water, and lemon juice. Bring the mixture to a boil, stirring constantly to prevent sticking. Reduce the heat, cover, and simmer for about 10 minutes until the fruit softens. -
Add Pectin and Sugar
Stir in the pectin and sugar, then bring the mixture back to a rapid boil. Cook for another minute, stirring constantly. -
Test for Doneness
Place a small amount of the jam on a chilled plate and refrigerate for 10 minutes. If it firms up, the jam is ready. If not, boil for another minute or two and test again. -
Fill the Jars
Ladle the jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims, seal the jars, and prepare them for a water bath. -
Process the Jars
Place the jars in a boiling water bath for about 10 minutes. Remove them and let them cool overnight. -
Check the Seals
Ensure the jars are properly sealed by testing the lids. If any jars didn’t seal, refrigerate them and use within two weeks.
Storage and Enjoyment
Store your sealed jars of plum jam in a cool, dark place. These make excellent hostess gifts when stored in elegant jars like Le Parfait.
Tips for Success
- Use organic plums for better flavor and fewer chemicals.
- Avoid using aluminum pots or utensils to prevent reaction with the acidic fruit.
- Stick to your recipe, especially when using pectin, for consistent results.
Final Thoughts
Making homemade plum jam is a rewarding way to preserve your harvest. Whether you spread it on toast, use it as a topping for desserts, or gift it to friends, this jam will bring joy to every bite. Start preserving your fruit today and grow organic for life!
