Plum jam in a bowl with a spoon

Plum Jam

Plum Jam is a low-sugar cooked jam made with Pomona’s Universal Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener.
Servings 5 cups

Ingredients

  • 4 cups mashed plums about 2 1/2 pounds
  • 4 teaspoons calcium water see step #1
  • ¼ cup lemon juice bottled
  • 1 cup sugar
  • 3 teaspoons Pomona’s Pectin mixed with sweetener

Instructions

  • Before you begin, prepare calcium water.
    To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.
    Extra calcium water should be stored in the refrigerator for future use.
  • Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small sauce pan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
  • Wash, pit and chop fruit. Puree in a food processor so that the skins are chopped up well. **To soften firm fruit, bring to a boil with 1/2 cup water, simmer for 5 minutes, stirring occasionally.
  • Measure 4 cups pureed fruit into sauce pan.
  • Bring fruit to a boil, turn down the heat, cover, and simmer about 30 minutes or less, stirring occasionally, until bits of plum skin are no longer visible and the mixture has even color. Remove from heat.
  • Add calcium water and lemon juice or citric acid, and mix well.
  • Measure sugar into a bowl. Thoroughly mix pectin powder into sugar. Set aside.
  • Bring fruit mixture to a full boil. Add pectin-sugar mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.
  • Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

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25 Responses

  1. Tilley
    | Reply

    Is it possible to make this, and the grape butter with NO sugar, rather than just low sugar?

    • Shelby Collings
      | Reply

      You sure can.

      *We don’t recommend making jam or jelly with absolutely no sweetener. The final product is likely to be tart and bland. Sweetener, even in a small amount, brings out the flavor of the fruit.

      If you want to try it, however, this is what you do: For 4 cups of mashed fruit or juice, use either ½ cup water or unsweetened fruit juice (if you’re using 2 or 3 teaspoons of pectin) or ¾ cup water or unsweetened fruit juice (if you’re using 4 teaspoons of pectin).

      Make liquid pectin by measuring the correct amount of water or juice into a small sauce pan and bringing it to a boil. Put boiling liquid in cup for immersion blender, or in food processor, or in blender. Add pectin. It is very important to vent the lid (if there is one) to let steam out. Don’t use an enclosed blender that can’t be vented. Blend for 10 seconds, then stop and scrape down the sides so all pectin clumps are in or on the liquid. Blend for a full minute until all powder is totally dissolved.

      Add the liquid pectin to the boiling fruit or juice mixture, which should already contain the calcium water and lemon juice (or lime juice or vinegar) if called for in the recipe. Stir while mixture returns to a full boil. If you taste your jam before jarring and it isn’t sweet enough, you can add however much sweetener you want at this point. Stir well and return mixture to a boil, remove from heat, jar and process according to the recipe sheet that comes with Pomona’s Pectin.

      These instructions are also on the recipe sheet that comes with your box of Pomona’s Pectin.

  2. Jeanne Anderson
    | Reply

    I don’t have time to do this all today and have a huge pile of ripe plums (the tree is just dumping them!). Can I do the wash, pit & chopping of the fruit today and finish the rest tomorrow? Should I boil and add the calcium water with the lemon juice today before refrigerating overnight?

    • Shelby Collings
      | Reply

      Hello Jeanne,

      Yes, you. can certainly prepare your fruit and store it in the fridge until tomorrow when you are able to make your jam. You will add the rest of the ingredients to your plums when you make the jam.

  3. Denise
    | Reply

    We are using Satsuma plums, which are sweeter than some other varieties. Should we add more lemon juice? If so, how much more? And since we squeezed our own lemons, how much should we increase the lemon juice since it isn’t bottled (although we know they are regular lemons, not Meyer lemons)?

    • Shelby Collings
      | Reply

      Hello Denise,

      Thanks so much for reaching out! We would recommend increasing the lemon juice by 2tbsp to 1/4 cup since you are using fresh lemons. We believe that you will not need to add additional lemon juice for your Satsuma Plums.

  4. Janis
    | Reply

    Sometimes after adding the pectin/sugar mixture to the fruit that has boiled, I get little hard white lumps in the jam. No matter how hard I stir the lumps remain. I have used an immersion blender as well as strained the jam. Help!

    • Shelby Collings
      | Reply

      Hello Janis,
      We would recommend adding the pectin/sweetener more gradually, be sure to stir it and allow it to dissolve between each addition.
      Happy jamming!

  5. Melissa Parker
    | Reply

    Have you had any luck using Lakanto Monkfruit sweetener.

    • Shelby Collings
      | Reply

      We have! We found it works best when you 1. use the least suggested amount and 2. pulse the Monkfruit in a food processor or blender with the pectin to ensure that the granules are small and dissolve quickly when added to the hot fruit.

      Some customers have experienced crystalizing, but we have not yet.

      • Nicole
        | Reply

        Can I piggy back on this? I used monk fruit and Pomona’s to make corn cob jelly, and it never jelled. I’m getting some gelatin to re-do it, but I’m not sure why it didn’t work, and wondering if it will really work with plum jam. Should I still go for it since it’s jam and not jelly?

        • Shelby Collings
          | Reply

          Very interesting! Would you mind sharing what recipe you followed?

          We have made a lot of jams and jellies with Monkfruit and have never had it not jell.

          • Monica Strohhaecker
            |

            Would it be beneficial to add monkfruit sweetener to your website’s FAQ section…. Unless I’m not seeing it.. this is awesome another one to use.

  6. Melody Forget
    | Reply

    I have noticed that you call for bottled lemon juice. Can I use fresh instead?

    • Shelby Collings
      | Reply

      We call for bottled lemon juice because it has a known pH. If you wish to use fresh lemon juice, you may wish to add a little extra just to be safe since you are working with an unknown pH.

  7. Becky
    | Reply

    What alternative sugar like Splenda etc would you use?

    • Shelby Collings
      | Reply

      Hello Becky,

      Thanks so much for choosing Pomona’s Pectin! It really depends on your preference. We have used Stevia as an alternative sweetener most often.

      Happy jamming!

  8. deanna pound
    | Reply

    What is the function of the calcium water? Can it be deleted with no side effect?

    • Shelby Collings
      | Reply

      Hello Deanna,

      The calcium water is what tells the pectin to “jell”. It is an essential piece of jamming with Pomona’s Pectin.

  9. Julie
    | Reply

    Can you use honey instead of regular sugar?

    • Shelby Collings
      | Reply

      Absolutely! You can use 1/4-1/2 cup of honey. Happy jamming 😊

      • emma
        | Reply

        is that amount instead of regular honey or you can replace that amount with honey making it to total the 1 cup?

        • Shelby Collings
          | Reply

          Hello Emma,

          If you are wanting to use honey instead of sugar in this recipe, we would recommend using between 1/4-1/2 cup. If you would like to add more, you can do so once the initial honey/pectin mixture is mixed in and dissolved.

          Happy jamming!

  10. Kay Farzaneh
    | Reply

    I noticed that all of your recipes call for the fruit to be mashed. We like chunks of fruit in our jam. When we make jam with Ball pectin, we chop fruit like peaches or plums,, then measure. it. Next we start cooking the fruit with the pectin until it comes to a boil, then add the sugar and cook until it return to a full boil. The end product has some chunks of soft fruit – it does not look like applesauce. How would we go about making the jam using Pomona Pectin without mashing the fruit.

    • Shelby Collings
      | Reply

      Hello Kay,
      We would not recommend replacing all the mashed fruit with chopped fruit because the pectin tends to cling to the chunks of fruit, resulting in kind of a mess. You can reserve some of the 4 cups of mashed fruit and replace it with chopped fruit, it will just need to be added at the end once the pectin/sugar has been dissolved.

      If you decide to go this route, we would also recommend that you only add 1 cup of sugar with the pectin into the jam. You can then add additional sugar when you add the chopped fruit.

      Happy jamming!

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