Canning, Preserving, Dehydrating/

Plum Jam

Author: SallyK / Date: 2019-07-22 @ 07:00 am / Print Me! /

Plum Jam

Makes about 3 cups.


  • 4 c cleaned, pitted, finely chopped plums
  • 1 c sugar
  • dash salt
  • 1 Tbsp Fruit Fresh or lemon juice
  • 2 pinches Xanthan gum


  1. Place the plums in a 2-3 quart saucepan and stir in the sugar, salt and Fruit Fresh. Turn the heat to medium low.
  2. Continually stir until the fruit releases its liquid. Then turn the heat up to medium, stirring frequently until boiling.
  3. Reduce heat to low and simmer 20 minutes, stirring occasionally, and breaking up plums a bit with the back of a spoon.
  4. Sprinkle the Xanthan gum evenly over the jam, then stir until the jam is thickened.
  5. Pour jam into very clean bottles or refrigerator containers. Cap tightly.
  6. Refrigerate and use within 3 weeks. (Jam may be frozen for up to 4 months, then placed in the refrigerator and used within 3 weeks.)