Plum Jam

This year, our tree made so many plums that we made a ton of jam. Other than pitting all of the plums (this was before I bought my plum pitter), making jam is quite simple.

When plums are ripe and ready, they tend to have a dull finish to their skin. And these had just come out of the fridge, so that’s why they look a little white; they’re just warming up.

Weigh out three pounds of plums; pit; and coarsely chop in a food processor.

To the chopped plums, add 1/2 cup of water. Bring this mixture to a boil and then turn down and simmer for 5 minutes.

After the plums have simmered, measure out 4 1/2 cups of the cooked plums.

Add the 4 1/2 cups of plums to 7 1/2 cups of sugar.

Bring to a full rolling boil on high heat; stirring constantly.

Once the sugar and plums are at a full rolling boil, add one pouch of Certo fruit pectin, return to a full boil rolling boil and boil for one minute, stirring constantly.

After one minute, remove from the heat and pour into prepared jars. Fill 1/8” from the top.

Prepare your lids and rings and then seal your jars.

Process in a boiling water canner for 10 minutes.

After 10 minutes, remove the jars and place on a towel to cool overnight. Once the jars have cooled, check each lid to make sure that it has sealed. So far this year, all of my lids for jam have! (Knock on wood!)

Store in a cool, dark place and enjoy!

We’re on our first jar of Plum Jam and it is delicious!