Canned Plum Jam

Savor the plummiest of jams on toast, spooned over thick Greek yogurt, or as a chutneylike partner for sliced turkey. You can also prepare this recipe using other stone fruits, such as peaches, nectarines, or apricots.
Whole Living, July/August 2010
  • Yield Makes four 1/2-pint jars
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  • 3 pounds plums (or other stone fruit such as peaches, nectarines, or apricots), pitted and quartered
  • 3 cups organic sugar
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon coarse salt


  1. Prepare jars as described in General Rules.

  2. Combine plums, sugar, lemon
    juice, and salt in a stockpot over
    high heat. Bring to a boil,
    mashing with a potato masher.
    Skim scum off top.

  3. Boil, skimming and stirring frequently,
    until bubbles slow, you
    can see chunks of fruit showing
    through top, and mixture
    clings to a spoon, falling off
    in languid clumps, 10 to 12 minutes.
    Pick up and discard skins
    with a fork, if desired.

  4. Lift jars out of hot water one
    at a time, draining water. (See
    General Rules for how-to's.) Ladle
    hot jam into hot jars using a
    wide-mouth funnel, leaving
    1/2-inch headspace. Slide a nonmetallic
    spatula or chopstick
    between jam and jar to release
    trapped air bubbles.

  5. Wipe rim and threads of jar
    with a clean, damp cloth. Remove
    lid from hot water. Place
    lid on jar. Screw band down
    evenly and firmly, just until resistance
    is met. Place in canner
    and lower into water.

  6. Put lid on canner. Bring water
    to a boil. Start keeping time after
    water comes to a rolling boil.
    Process 1/2 pints 10 minutes at a
    gentle but steady boil.

  7. Turn off heat and remove canner
    lid. Let canner cool 5 minutes,
    then remove jars and set them
    upright on a dry towel or rack.
    Do not retighten bands. Let jars
    cool 12 to 24 hours.

  8. After jars have cooled, check
    lids for a good vacuum seal by pressing on center of each. If center is pulled down and does not flex, remove band and gently try to lift lid off with your fingertips. If lid does not flex and you cannot lift it off, seal is set. Wipe lid and jar
    surface with a clean, damp cloth
    to remove food particles and
    residue. Label. Store jars in a
    cool, dry, dark place.

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