Farm To Table

Plum Jam Recipe

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You will absolutely love, love love, this Low Sugar Plum Jam Recipe! It packs a little tart punch, because not only is it low sugar, I add lemon juice to spruce it up a bit, as well!

So, bear with me this post! It is the first post I ever did, on September 11, 2014, when I had no clue what I was doing! I will leave most of the original text and some of the images, but give it a badly needed facelift.

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Low sugar plum jam recipe on home made biscuitPin
Low Sugar Plum Jam
orange sunset with silhouette of sailboatPin

This is sunset at Sodus Point, NY taken from our camper.

Well, here goes nothing! My first Post! I have always thought about writing a cookbook. I still have a huge three ring binder full of recipes I have collected since I was about 12. The ‘Early Collection’ consists of lots of jellos, cakes, cookies and desserts! In other words, the 4 basic food groups for a twelve year old!

plum jam in white ramekin and butter and plum jam on biscuitPin

Thankfully over the years my tastes have changed, or I would weigh as much as a house!

Moving right along… in this age of technology, I have switched to saving my recipes “in the cloud”. So in recent years I added 100’s of recipes on the smart phone and spend every waking moment possible inventing and locating healthier dishes, with lots of flavor and fresh ingredients!

Living in Upstate NY, near Lake Ontario has it’s benefits this time of year (Ask me in the winter and you’ll get a totally different response). Namely, fresh fruit!

We are surrounded by Orchards on all sides! Fresh Plums, Peaches, Nectarines, Apricots and tons of Berries are ripe for the taking!

My next-door neighbor has approximately 500 acres in stone fruits and apples. He generously donates fruit that has lost some of it’s appeal for his stand.

That is to say 5- 10% are past their prime and are tossed. The other 90% are perfect for fresh Jams, Jellies, Preserves, Salsas and Desserts. You get the picture!

plum jam in white bowl on antiques baking sheet with biscuits and antique doilyPin

Last week the donation was 4 baskets of peaches and 1 basket of plums! Score!! Naturally, I had to make this Plum Jam Recipe first! It is my all time favorite jam!

Don’t miss our complete step by step guide to canning.

What you need

  • plums – use any variety of plums you have access to.
  • low sugar pectin – important to use low sugar pectin or the jam will not set properly.
  • sugar, honey or sugar substitute (can be deleted, if no sugar is what you want.)
  • lemon juice – important to use bottled lemon juice, not fresh!

How to make this Low Sugar Plum Jam

Wash jars, lids and bands in hot, soapy water. Rinse thoroughly. Sterilize jars in a water bath canning pot for approximately 10 minutes. Place lids and bands in another small saucepan and cover with boiling water. Let jars, bands and lids stay in the hot water until ready to fill.

  1. Blanch Plums.
  2. Peel plums
  3. Chop plums. Add plums, water, lemon juice and pectin to large pot.
Blanching plums. Peeling plums. Chopped plums on board.Pin

When it comes to a full rolling boil (one that can’t be stirred down), add sugar all at once. Again, bring the mixture to a full rolling boil and continue to boil hard for at least 1 full minute.

Plum jam in white bowl on antiques baking sheet with biscuitsPin

Immediately ladle into hot sterilized jars. Put on lids and hand tighten rings. (Not too tight!) Place jars in a water bath canning pot and process for 10 minutes.

Let jars rest in canning pot an additional 5 minutes. After the rest remove the jars from the canning pot and let cool on the counter for 24 hours.

After a short amount of time you will here the lids “pop” that is always a good thing because that means that they have sealed.


Check the lids after the 24 hours. Any lids that snap in the middle have not sealed properly and should be refrigerated. The sealed jars are best stored in a cool, dark place, like a basement.

Last year I bought a utensil kit which includes a jar lifter, lid lifter, and a funnel for about 10 dollars. It has saved me a few burns since!!!

plum jam on metal baking tray with biscuits and jar of jamPin

This year I found a jar of Ball pectin. 3 tablespoons equals one of the old boxes and the jar makes 22 half pints of jam. It is a lot cheaper, if you process a lot of preserves.

I always use low sugar recipes to reduce our sugar intake. The flavor in the low sugar recipes is much brighter. More reminiscent of actual fruit, instead of sugar.

We actually prefer it to full sugar jams. Here is a Strawberry Low Sugar Jam, Blueberry Low Sugar Jam, Peach, Blackberry and Rhubarb as well!

Love Gardening? If you love growing your own produce, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss our How to Start a Garden Series!

The first section is Planning Your Garden. Second is Preparing the Garden Site.

The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance.

The last is Harvesting a Garden and Preserving the Harvest, this article has over 100 FREE recipes for preserving your harvest!

I hope you like the Plum Jam Recipe today! Thanks for stopping by and don’t forget to sign up for my mailing list so you don’t miss any new recipes!

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I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

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Plum jam spread onto homemade biscuits.Pin

Low Sugar Plum Jam Recipe

Plums are great in sweet and savory dishes! This Low Sugar Plum Jam is evidence of that!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 7 votes
Print Pin Rate
Course: Condiment
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 64 tablespoons
Calories: 8kcal
Author: Beth Neels
Cost: $6

Ingredients

Instructions

  • Blanch plums for a minute or two, until skins crack. Add to cold water bath. Slip peels off of plums. Alternately, plums can be skinned with a juicer or a food mill.
  • Prepare jars. Wash in hot soapy water and rinse thoroughly. Place directly in water bath canning pot. Cover clean jars with water about 2 inches above jars. Boil jars for 10 – 15 minutes to sterilize. Let jars sit in hot water until ready to fill.
  • Place washed lids in a small saucepan and cover with boiling water. Let sit until ready to use. I also add my ladle and funnel to this pot to sterilize them.
  • Cut plums into small chunks. Add to 8 qt. sauce pan. Mash with potato masher. Add water.
  • Measure sugar and pectin. Add a few tablespoons of sugar to pectin.
  • Bring plums to a boil and add pectin/ sugar mixture. Bring to a full boil (one that can’t be stirred down).
  • Add the rest of sugar all at once. Again, bring to a full boil and boil for 1 full minute.
  • Fill jars, leaving 1/2″ headspace. Wipe rim of jars with clean paper towel and place lid on. Add band and tighten to fingertip tight.
  • Place filled jars into canning pot and bring to boil. Low boil for 10 minutes.
  • Turn off heat and allow to sit in water for 5 minutes. Remove them to counter and let them cool.
  • After 24 hours, check lids by pushing down in center. If lids flex up and down, the jar is not sealed and should be refrigerated.
  • Jars that have sealed should be stored in a cool place for a year. (If it lasts that long!)
  • This recipe makes 2 half pint jars jam.
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Notes

IMPORTANT!! I had very sweet Sugar Baby Plums. If you’re plums are on the tart side,  cut down on the amount of lemon juice or increase sugar.
Makes 2 half pints.
Recipe can be multiplied, but don’t do more than 5 times the recipe. The jam has a tendency not to set properly.
Test lids for seal. Press center of lid down in the middle. If it flexes up and down, jar is not sealed.
If lids have not sealed, store those jars in refrigerator and consume those jars first.
Store sealed jars in a cool place.
Use up to 1/2 cup sugar. I usually use over 1/4 cup but under 1/2 cup of sugar.

Nutrition

Calories: 8kcal | Potassium: 5mg | Vitamin A: 10IU | Vitamin C: 0.4mg
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Originally Published 9/11/2014 Updated 9/2/2020

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18 Comments

  1. I picked about 4 gallons of small tart plums and not knowing what to do with them I cooked them in my crockpot overnight and used a collendar to separate the pulp from the seeds and skin. I now have
    about 3 1/2 gallons of plum juice: Can you give me a suggestion on how to make this juice into jam.

    1. Just substitute the plum juice for the prepared fruit and fruit juice in this recipe. You are going to have a whole lot of plum jam! I’m jealous! It’s one of my favorites!

  2. 5 stars
    I’ve been making homemade jams and jellies for years, but just recently made my first batch of plum! Your pics look so inviting. I just want to pull up a chair to that table and have a biscuit.

  3. 5 stars
    This plum jam looks like the perfect addition to some scones in the morning! I love plums but have never made plum jam before. Can’t wait to try!

  4. 5 stars
    I love the idea of a tart jam. I often find most jams to be too sweet. I bet this would be wonderful as an ice cream topping as well.

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