SURE.JELL Plum Jam

4.7
(9) 9 Reviews
Prep Time
1
hr.
Total Time
1
hr.
Servings

about 10 (1-cup) jars or 160 servings, 1 Tbsp. each

Fresh plums, sugar and fruit pectin are cooked briefly, then processed in a canner for scrumptious homemade jam.

Read MoreRead Less

What You Need

Showing deals in CINCINNATI, OH 45224
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Pit plums. Do not peel. Finely chop or grind fruit; place in saucepan. Add water. Bring to boil. Reduce heat; cover and simmer 5 min. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.
  • Stir pectin into fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if needed.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

How to Measure Precisely

To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Altitude Chart

At altitudes above 1,000 feet, increase processing time as indicated. 1,001 to 3,000 feet: Increase processing time by 5 min. 3,001 to 6,000 feet: Increase processing time by 10 min. 6,001 to 8,000 feet: Increase processing time by 15 min. 8,001 to 10,000 feet: Increase processing time by 20 min.

Servings

  • about 10 (1-cup) jars or 160 servings, 1 Tbsp. each

Nutritional Information

Serving Size about 10 (1-cup) jars or 160 servings, 1 Tbsp. each
AMOUNT PER SERVING
Calories 45
% Daily Value
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 11g
Dietary fiber 0g
Sugars 11g
Protein 0g
   
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rate this Recipe

Leave a Review

  • patpat07 | Wed, Jul 17 2013 5:12 PM

    Way too sweet. Too much sugar. Wish I would have put 7 cups or even tried the 4 1/2 as the back of the box listed instead of the what the recipe called for. I had never made plum and wasn't sure about the process and was really disappointed that it turned out so sweet.

  • nths1976 | Sun, Apr 7 2013 8:57 AM

    This is probably one of the best jam recipes. Very easy and the taste is great! I "chop" the fruit in my blender and this cuts the prep time dramtically and my family loves the texture. I know this "breaks" the rules for jams but as long as the family likes it that's all that matters!

  • vinniesmama | Wed, Jun 30 2010 5:25 PM

    Excellent set and flavor. I have found that fresh-off-the-tree Santa Rosa plums make the best plum jam in the world. This is the jam that everyone requests for themselves and for gift-giving. Delicious!

K:790 v0:52036