Plum Special Jam is a low-sugar or low-honey 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
- 3 cups chopped and mashed Italian prune plums
- 1 cup fresh squeezed orange juice
- ¼ cup lemon juice bottled
- 4 teaspoons calcium water see step #1
- ½ teaspoon ground cinnamon
- 1 Tablespoon grated orange peel optional
- ½ cup honey or 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 saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.
- Wash, chop small, and mash plums. It’s not necessary to peel the plums.
- Measure the fruit into saucepan.
- Add orange juice, lemon juice, calcium water, cinnamon, grated orange peel (if using), and mix well.
- Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.
- Bring fruit mixture to a full boil. Add pectin-sweetener 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.
Anonymous
Would using black plums instead of italian prune plums affect the safety or quality of the recipe?
Nan Kenny
Hello. Can I first say that Pomona Pectin has been such a game changer. I was having so much trouble with other brands getting the right setting. Someone in a group I’m in said to get Pomona, which I had never heard of. I got a large bag (thank God) and will never go back to the old stuff. I have a question about the Plum Special Jam. I didn’t have enough Plums to make a batch but I did have some pears (approx. 1.5 cups plums and 1.5 cups pears). So I used that. The result is phenomenal. I call it P.O.P. jam. Is it ok that I did that? Certainly don’t want to kill anyone with my Christmas Presents. Thank you for any advice you can give. An additional question is how do I convert old recipes? Is there a section in the book or on your website that I’ve missed?
Shelby Collings
Oh wonderful Nan! Yes, your P.O.P. jam should be just fine! If you would like to email us your recipes to be converted, we would be happy to help! info@pomonapectin.com