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plum jam recipe

White Plum Jam


A colorful, sweet and tart jam


  • 600 g white plums
  • 300 g sugar with pectin 2:1


  1. Cut fruit in half and remove stone
  2. Put the plum halves in a saucepan and cover, cook over medium heat for 15 minutes
  3. Add the sugar with pectin and continue cooking uncovered, stirring frequently, about 20 more minutes, until mixture gels up when you place a dab on a cold plate.
  4. Pour into sterile jars and refrigerate after cooling.


I made a small amount that I knew would be eaten soon. If you’re making a large batch, you’ll want to properly can the jam or seal with a thick layer of paraffin.

If this sugar isn’t available in your area, use the fruit and sugar proportions suggested on your favorite brand of pectin.