Plum Jam

Plum Jam served on a Peach Muffin

September brings the beautiful purple plums, many varieties and freestone.

Fresh Freestone Plums from the Farmer's Market

Fresh Freestone Plums from the Farmer’s Market

Plum Jam is an aubergine coloured jam, that is not overly sweet and a nice addition to a biscuit or toast.

Plum Jam

Serves 8 c ups
Inspiration Liquid Certo Cooked Jams


  • 2 Litre (quart) basket sweet freestone purple plums (finely chopped to make 4 cups prepared fruit)
  • 1/2 cup water
  • 1/2 cup lemon juice
  • 7 1/2 Cups granulated sugar
  • 1 Pouch Certo Liquid Pectin


Wash plums.
plum jam washed fruit
Pit, do not peel 2 litres (quarts) of ripe plums. Finely chop or pulse in a food processor.
plum jam in food processor
Put the prepared fruit in a large saucepan. Add 1/2 cup of water. Bring to a boil and simmer, covered for 5 minutes.
plum jam cooking fruit
Removed the cooked fruit mixture to a large pot (the fruit will double during cooking). Add the sugar and lemon juice. Bring to a boil over high heat. Boil hard for 1 minute.
plum jam cooking
Remove from the heat. Stir in the Certo Liquid Pectin. Stir and skim (any foam that might have formed) for 7 minutes, to prevent floating fruit.
Meanwhile, fill clean canning jars with boiling water. Put the lids in simmering water to activate the rubber. Fill a boiling water bath canner 2/3 full with water and bring to a boil.
Empty the water out of the jars and then ladle in the hot jam. Use a clean cloth to wipe the rim. Remove a lid from the simmering water and place on top. Screw the lid rings on tightly. Place into the boiling water bath canner, cover and process for 5 minutes.
plum jam canning
Remove from the canner and place on a heat proof trivet. Allow to stay undisturbed for 12 hours. The lids will begin to snap as the jam cools. Then write the date on the lid and store in a cool place.
Plum Jam


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