Kat’s Summer Plum Jam-A Taste of Summer To Enjoy All Year Long

Every year the little plum tree in our backyard provides us with dozens and dozens of tasty plums. These aren’t the traditional purple plums that are found in the store; the flesh is yellow and incredibly sweet while the skins range in colour from red to purple depending on the ripeness and are very tart.

kat's summer plum jamThey are great for fresh eating but once cooked, the skins become bitter, so after years of piling sugar onto cakes, pies and tortes made with the frustrating fruit, we finally resigned ourselves to just eating as many fresh plums as possible and letting the rest spoil on the ground.

Then, a few years ago, it struck me that I might as well try to make plum jam with our surplus of plums. I had never made jam before, so I decided that I really didn’t care if I messed up the canning process or if the plums made awful jam.

A few hours later, I knew what all our extra plums would be used for in the future. The plum jam had been quick and easy to make, and tasted fabulous!

The tart skins of the plums I use are perfect for making a tangy, flavourful jam, but this recipe will work perfectly whether you are using wild plums, store-bought plums or the tart-skinned, yellow-fleshed plums similar to the ones that we grow.

pureed plums
Here’s a picture of the pureed plums in my blender. Not especially appetizing, is it?

What I love most about making jam is the way that the colour changes when the sugar is added. Before adding the sugar, the plum jam is a puree of yellow fruit with bits of red and purple skin showing throughout.

plum jam in jars
Yet just look how richly coloured it is when it’s done! And it tastes even better than it looks!

After, it’s a gorgeous, deep red plum jam that my oldest son loves to have on a piece of toast for breakfast. It’s also lovely to use for baking and when I enjoy it in the winter, it always reminds me of those warm summer days spent picking plums in the backyard. Added to juice, it even makes refreshing ice pops!

If you have extra plums of any sort and are wondering what to do with them, this recipe is one you have to try! Do you prepare fruits and veggies to enjoy in the winter? What’s your favourite way of preserving your produce?

plum jam in jars

Kat's Summer Plum Jam

Yield: 9 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

This flavourful plum jam is especially good when made with tart wild plums!

Ingredients

  • 6 cups plums
  • 1/2 cup water
  • 1 box fruit pectin
  • 8 cups sugar

Instructions

  1. Remove pits from plums. Place fruit in food processor or blender and pulse slightly to chop plums or, if you prefer smoother jam, blend until pureed. Measure out six cups of prepared fruit and place in large saucepan or Dutch oven.
  2. Add water to plums and bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer plums for five minutes.
  3. Remove pot from heat and add fruit pectin. Stir to combine. Bring to a boil over high heat, stirring frequently.
  4. Add sugar all at once. Stir over high heat until mixture comes to a hard boil. Boil for one minute, stirring constantly, and remove pot from heat.
  5. Stir jam and skim off bubbles. Pour carefully into hot sterilized jars, leaving approximately half an inch of space at top. Seal and cool.
Nutrition Information:
Yield: 9 Serving Size: 1 grams
Amount Per Serving: Calories: 40Unsaturated Fat: 0g

24 thoughts on “Kat’s Summer Plum Jam-A Taste of Summer To Enjoy All Year Long”

  1. I will be doing plums this year,love they turn out so well.Would be a nice addition to my pantry come the cooler months

  2. Debbie White Beattie

    It’s that time of the year again again and we all need to start canning tomatoes and fruit. I love the canned tomatoes especially for cooking in those cold winter months. My mother taught me how to do all of it even jams and I love how it all tastes

  3. not sure how I stumbled across this post this time but cool – I’d never have thought to make plum jam. It sounds lovely. I think I’ve missed the season this year though….

  4. This plum jam looks really good. It’s been about 16 years or more since I made jam of any kind. I think if we find a good deal on some fruit, it’s time to make some more jam or maybe apple butter.

    1. Thanks David! It really is great, especially if you can get your hands on nice tart wild plums. :) Apple butter sounds fabulous too though; I’ve been thinking about giving it a try for a few years now!

  5. Mmmm :-) I had homemade plum jam for the first time a few years back and fell in love instantly!

    Plums were not something I ever considered for a jam – but it’s an amazing taste!

    Thanks for sharing your recipe!

    1. You know, Chris, this particular recipe is actually pretty space-friendly since the jars don’t need to be processed after they’re filled. Just add jam, top with metal lids, screw on the rings and let them cool! The biggest space-saving tip I have for canning, though…oven sterilizing! Put jars in the oven for 20 min. at 350 and you’re done; no huge pot of water required!

      1. That helps. And to solve the no room to store, I can give some away as gifts.
        I’ll hit up the farmers market this weekend and see what I can find.Thanks!

        1. It’s absolutely good for any canning, Elisha! I’ve used oven sterilizing for jars on everything from pickles to jams and it always works like a charm. :)

    1. Isn’t it crazy? And all jam is the same way; once you add the sugar there’s always such a big change in the colour. It’s one of my favourite things about making jam; makes me feel like a magician! LOL

  6. This looks delicious, I have never had plum jam or for that matter, I have never even seen a plum tree! I think it’s too cold on the east coast to grow plums. However, the next time I see plums on sale in the store I will be picking them up and trying this recipe, thanks Kathryn!

    1. You know, Monica, we actually have the only plum tree I’ve ever seen too and despite some research, I haven’t been been able to discover what type of plums they are. It’s been in our back yard since I was a child. I’m sure glad it is though! Plums wouldn’t ever have been my first choice for jam, but I’ve heard from others since that apparently any type of plums make amazing jam. I’d love to try it with big purple store-bought plums some day! :)

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