Plum Jam

By Kelley Epstein

Prep Time:

Bake/Cook Time:

30m

Yield:

6 1/2 pints

Capture summer in a jar with this Plum Jam recipe. Spread it on toast, scones, pancakes or waffles. Makes a thoughtful housewarming or holiday gift as well.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

3 pounds plums, quartered and pits removed
4 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
1/4 cup bottled lemon juice
Optional: Zest of 1/2 orange

Directions

Combine quartered plums, sugar and lemon juice in large heavy-bottomed pot. Turn burner to medium-high and stir frequently until sugar dissolves and plums begin to release their juices. Continue to cook and stir often as jam simmers and thickens, taking care that bottom does not burn. While jam is simmering, remove plum skins with a spoon.
Once jam has thickened and has reached a temperature of 220°F degrees on a candy thermometer (approximately 30 minutes), remove from heat and stir in orange zest if using.
Ladle jam into warm, sterilized jars. Center a lid and place jar bands on just to finger-tip tight. Process the jam in a water bath for 10 minutes. Remove from pot and let cool before storing up to a year.

Dixie Crystals Insight

Recipe developed for Dixie Crystals by Kelley Epstein @Mountain Mama Cooks.

Rate & Review