Homemade Plum Jam

Homemade Plum Jam

Preserve summer plums with your own homemade jam. Less sugar is used if you mix your chopped fruit with the sugar and let the mixture sit for at least 4 hours or overnight. This draws out the natural juices of your fruit, allowing you to use less sugar. Recipe by Laura Bashar of Family Spice



  1. In a large 4-quart pot mix together to combine:
    • 5 lb plums , seeded & chopped (approx. 12 cups) *
    • 4 1/2 cup granulated sugar
    • 2 lemons , juice & zest
  2. Let plum mixture sit for at least 4 hours or up to overnight.
  3. Over medium heat, bring plum mixture to boil slowly, stirring often to prevent sticking.
  4. Reduce temperature to medium-low if plum mixture is about to boil out of your pot.
  5. Cook until thickened, approximately 1 hour.
  6. Use a potato masher to break down the bigger chunks of plums. If you want a smoother jam, use a hand blender and blend everything in the pot.
  7. Store in an airtight container in the refrigerator. Or, if you are canning your jam, click here for canning instructions.

Prep Time: 15 min
Cook Time: 1 hour
Inactive Time: 4 hours up to overnight inactive time
Difficulty: Easy
Servings: 8
Serving Size: 8-oz jar

Cooking Tips: * It is optional to keep skins on or not. Above pictured with plum skins on.