I love this plum jam, it tastes like Christmas in a jar!
I’m personally not a fan of savory type plum sauces as I don’t eat plum sauce with meat or thai food. But a spicy sweet jam? Oh lovely!
Sometimes I omit the pectin in jam recipes and just make a ‘sauce’ as I use our home-canned sauces more for baking sweet breads or in crepes (plus it reduces cost from the pectin). But if you want a jam definitely keep the pectin in there.
I’ve only made this with purple plums (italian plums), I’m not sure how it would turn out with yellow plums. I also often double or triple the batch, and use 250ml jars (1/2 pint) instead of the 500ml (1 pint) as I find it’s better for gift giving.
If you’re new to canning I highly recommend you read up on the home canning safety processes before using this recipe. Here’s a list of resources for you:
(makes 4 x 1 pint/500ml jars)
- 8 cups of pitted & finely chopped purple plums (about 4 lbs)
- 3 1/2 cups/700g granulated sugar
- Zest and juice of 1 lemon or 3 Tbsp of lemon juice
- 2 teaspoons of ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 2 (3oz) packets of liquid pectin ( I use Pomona’s pectin)
- 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).
- 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). I also 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.
Adapted from Food in Jars
I hope you enjoyed this recipe! I also made a plum jam with vanilla, using about 3-4 tbsp of single bourbon vanilla instead of the spice mix listed above.
Happy home-preserving everyone!