Red Plum Jam is an fun canning recipe that can be enjoyed for months to come with only a few hours of effort. It really is easy, learn how to can Red Plum Jam with this simple recipe!
Red Plum Jam is my daddy’s favorite jam. Oh sure, he likes Strawberry Jam, and Apple Butter… but given his choice, he would eat nothing but Red Plum Jam with his bread!
We skipped last year, as I had a 3 month old baby, but usually we can up a punch of this delicious jam for my dad to enjoy over the course of the year! I feel bad that he hasn’t gotten any in a whole year, so we are busting out the water bath canner and prepping to make some jam!
Now, I say this is for my dad, but don’t think for a SECOND that he gets to hog it all for himself! 🙂 We all love it and usually enjoy it on some homemade sandwich bread or drop biscuits!
Check out my Beginner’s Guide to Water Bath Canning!
- 5 cups red plums (about 2 pounds)
- 3 cups sugar
- 3 1/4 cup water
- Prepare jars according to the water bath canning directions.
- Chop plums into small-ish pieces. Leave them larger if you like your jam a little more chunky.
- Combine chopped plums, sugar, and water in a large pot.
- Bring to a boil slowly, stirring until sugar is completely dissolved.
- Turn up the heat and bring to jelly stage quickly. (220°)
- As jam thickens, stir frequently to prevent sticking. Remove from heat.
- If foam as formed on top, skim it off.
- Ladle hot jam into jars, leaving a 1/4 inch headspace.
- Finish jars and process jam according to water bath canning instructions for 15 minutes.
- Jams and Jellies must be made in small batches, or the finished product will not set up.
More Water Bath Canning Recipes You Might Enjoy
Cranberry Sauce with Port Wine and Whole Cinnamon
This recipe did not set up at all!
Oh no! I’m sorry to hear that! We make it every year 🙁 I even had some friends make it recently and it set up for them just fine… I wonder what happened?
I will brainstorm and see if I can come up with anything!
Hey Rachelle,
I’m still looking into what might have happened. Did you by any chance double the recipe?
I made some of this last night. It turned out great!! I’m going to try it with peaches now. I’m hoping that this would work with any stone fruit. We’ll see!
Oh yay!! I’m so glad Mary! Enjoy, and let me know how the peaches go!
What is he shelf life?
Hi Lindsey! Jams and jellys last for a loooooong time in the pantry when properly canned.
We canned a bunch of this several years back and are still pulling it out of the pantry! I would say if make the recipe as given here, then it really should last for 5-7 years.
If there is no mold on it when you open it, then you’re good! 🙂
Thank you!
I making this recipe right now and it doesn’t seem to be thickening up. if it doesn’t Thicken up soon is there anything I can do to save it?
Just keep on boiling it! Sometimes it takes longer depending on the water content of the plums you have. It should coat the back of the spoon without running too much!
Boil until it gets to that point then you should be good!