Making Jams and Jellies
Plum Jam
with powdered pectin
- 6 cups crushed plums (about 3½ pounds plums)
- 1 package powdered pectin
- 8 cups sugar
Yield: About 9 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare fruit. Sort fully ripe plums, wash, cut into pieces, and remove pits.
If flesh clings tightly to pits, cook plums slowly in a small amount of water for a few minutes until
they are softened, then remove pits. Crush fruit.
To make jam. Measure crushed plums into a kettle. Add pectin and stir well. Place on high
heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar,
continue stirring, and heat again to a full bubbling boil. Boil hard for 1 minute. Remove from heat; skim.
Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
| Table 1. Recommended
process time for Plum Jam in a boiling water
canner. |
| |
Process Time at Altitudes of |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
| Hot |
Half-pints
or Pints |
5 min |
10 |
15 |
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
June 2005.
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