• Leeann Ballard Homes
  • Imagine Music

Tart Spiced Plum Jam

12 August 2013
Written by 
Rate this item
(0 votes)
Yum! Yum!


I'm certainly not the only one wondering what to do with all the ripening fruit in their yard. I am toying around with some new recipes this year. One of the fruit trees in our yard is a cherry plum. I decided to make jam with the extra that I didn't dehydrate. Here's the recipe!




  • About 5 cups of cherry plums, chopped and pitted

  • 2 1/2 tbsp of freshly squeezed lime juice

  • 3 tablespoons of low sugar pectin

  • ½ cup to 1 cup honey ( Or your preferred sweetener )

  • 1/2 cup water

 Combine plums, pectin and lemon juice in a nonreactive (ceramic or stainless steel) pan and cook on medium heat.

The plums will start liquifying slowly.

Once the plums start to break down, add 1/2 cup water & stir well. Return to a boil.

 Remove the foam that forms on the top. Or an easy option to minimize foam is to add a little butter.

Stir in honey or preferred sweetener and cook for another 10-15 minutes or until it thickens to a syrup consistency.

Meanwhile, clean the jam jars well, along with the lid. Lightly dry them & then boil submerged in a large pot.

Carefully remove and shake dry. Pour while both jam and jars are hot to prevent cracked jars. Pour the jam up to about 1/2-1/8 inch from top.

Close the lid tightly and invert the bottle to help the Jam set well for about 5 minutes.

Set jars at least half way submerged in hot boiling water and leave it for another 8-10 minutes. This will help prevent the jam from spoiling.

 Remove, let it cool. Refrigerate, & Enjoy!