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Ingredients
- 8 cups purple plums pitted & finely chopped
- 3 1/2 cups granulated sugar 700g
- 3 tbsp lemon juice
- 2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 2 (3oz) packets liquid pectin I use Pomona’s pectin
Ingredients
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Instructions
- Prepare water bath canner and get the jars & lids ready. Need a water bath canner? We bought this set and it’s perfect for beginners!
- Combine the plums & sugar in a large pot. Cook on medium heat allowing plum juices to release. Slowly bring to a boil and add lemon juice, cinnamon, nutmeg and cloves.
- Let the sauce cook over med-high heat for 15-20 mins stirring frequently until it looks syrupy.
- Add the pectin and bring to a strong boil for 5 mins until it’s thick and shiny. (be sure to read your pectin instructions as they differ in method).
- Remove the pot from the heat & ladle the jam into the prepared jars. Wipe the rims, apply the lids & rings and process in a boiling water bath canner for 10 mins (adjust the time with altitude).
Recipe Notes
I often use a hand blender to chop up the plums after they’ve boiled down for a few mins and gotten soft (after removing the stem & pit).
Often omit the pectin entirely to make a ‘spicy plum sauce’ instead of a jam as I find it has more uses (like in baked sweet breads, on top of pancakes or inside crepes). I prefer canning them in 250ml jars (1/2pint) sizes instead of 500ml (1 pint) as they’re better for gift giving.
