There's nothing quite like homemade jam. This one is no different. It's packed full of plums and is perfect on any breakfast table. Enjoy with pancakes, toast, scones, crumpets or savoury muffins.
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Hello everyone, I am the submitter of this recipe. I just wanted to make a little note, depending on how fresh your plums are is what determines the amount of sugar you need. As they ripen more they tend to lose some of their sweetness, therefore needing more sugar. I live in a small part of Alaska & we tend to get fruit that is near the end of its shelf life. For fresh plums I would suggest adding only 6- 6 1/2 cups of sugar. Thanks & enjoy! - 17 Sep 2011 (Review from Allrecipes US | Canada)
****PLEASE READ: I have made this twice now and both times it did not set. I think my mistake was not getting it get to a rolling boil and keeping it there long enough. Like candy this step is vital for it to turn out! I also upped the boxes of pectin to 2. ~ I decreased my sugar by about a cup and added a squeeze of lemon in the mix. I also like to add 2 cinnamon sticks while it simmers for a bit of spice,. The hardest work for me was de-pitting the tiny Japanese plums from our trees but my son helps. We absolutley love love love this jelly (thinner than a jam) The flavor is spicy-sweet & tart, at least with my plums and added ingredients. My son tells me not to give so much away so we can have more! lol.. This is now going to be a tradition to make every summer. - 24 Jun 2011 (Review from Allrecipes US | Canada)
Good starter recipe. By adding an extra 1/2 cup of plums to recipe and cutting 1/2 cup of sugar you can increase the recipe to 12 half pint jars without losing any of the sweetness. I also used 2.35 ounces of pectin instead of the recommended 1.75 ounce. This thickened up the jam more. Also, to decrease foaming add 1 tablespoon of Lemon juice concentrate along with the butter. The Lemon Juice also helps remove air. Thank you for the inspiration DelightfulDines. - 04 Jun 2012 (Review from Allrecipes US | Canada)