The Best Spiced Plum Jam Recipe
- 5 cups chopped, de-pitted fresh plums
- 6 cups sugar
- 1.75 Ounce Box of no-sugar pectin
- 1/2 teaspoon lemon juice
- 1/2-1 teaspoon butter
- 4 drops of each cinnamon, clove & nutmeg essential oils
- (8) 1/2 pint mason jars
So the other day I walked outside and I realized that I had a lot of plums. I mean A LOT OF PLUMS and they are so delicious and ripe but I had no idea what to do with them. Then it dawned on me that these plums would make some really great jam. So I came up with a plan. A plan to make a lot of jam. Guess what everyone is getting for Christmas this year? Yeah, jam. But not just any jam, the BEST SPICED PLUM JAM ever. Seriously, it’s so good.
I used cinnamon, nutmeg and clove essential oils for the spices. It only took a few drops of each to really make the flavor amazing. Plus, essential oils provide additional benefits so I don’t feel so bad when I eat all the delicious jam.
OK, back to spiced plum jam. I didn’t count how many plums I used, but it was a lot. Of course, the plums on the tree in my yard are relatively small, but they are still super sweet and tasty. To make this recipe, you’ll need about 5 cups of chopped and de-pitted fresh plums.
Before you make the jam, you’ll need about 8 half pint mason jars. They will need to be boiled (lids too!) for about 5 minutes so they are sterile.
Then, take your 5 cups of chopped plums and 1/2 cup of water and put in a large pot on medium-high until it boils. While it’s warming I mash them a bit. Once it comes to a boil, reduce heat to medium-low, cover and allow them to simmer about 5 minutes.
After 5 minutes, uncover and mash a little more. They don’t need to be completely pureed at this point. The first ingredient you will add is the pectin. Mix it in thoroughly then add 1/2 teaspoon lemon juice (fresh or from the bottle is fine) and 1/2-1 teaspoon of butter. The lemon juice helps reduce the chance of bacteria growth when canning. Of course, everything has been boiled, but we want to be sure and take all precautions. The butter helps eliminate the extra bubbles and foam in the jam.
Now you will add about 4 drops of each essential oil. I used clove, cinnamon and nutmeg. A drop or two of ginger could also be added.
Mix all these ingredients well and then add 6 cups of sugar while mixing.
Once all the ingredients are mixed, raise the heat to high and stir. Continuing stirring until the jam hits a rolling boil. Let the jam boil for 5 minutes. This is a really important step because if it isn’t boiled long enough, it won’t sent correctly.
Once the jam is done boiling turn off the heat and begin to fill your mason jars. Fill until about 1/2 inch from the top of the jar. Add the lids and set aside. You will begin to hear a pinging sound as the lids seal to the jar. Allow the jars to sit for 12 hours to gel properly. If the jar does not seal (meaning you didn’t hear the sound and you can push on the middle of the lid and it springs back) you can still eat the jam. Just store it in the refrigerator and use within 2-3 weeks.