Ball Blue Book Plum Jam
Capture the vibrant sweetness of summer with this classic Ball Blue Book Plum Jam recipe, a delightful preserves tradition that highlights the deep, fruity flavor of ripe plums. Made with just five simple ingredients—plums, sugar, water, lemon juice, and powdered pectin—this foolproof recipe delivers a luscious jam with a perfectly spreadable consistency, ideal for slathering on fresh-baked breads, enriching desserts, or pairing with savory treats like cheese. Featuring a trusted canning technique, this recipe ensures long-lasting freshness and includes step-by-step instructions for sterilizing jars and achieving a perfect seal. With its balance of tart and sweet flavors and a satisfying homemade touch, this plum jam is a pantry essential that’s both gift-worthy and perfect for indulgent breakfasts.
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Ingredients
- 4 cups plums (pitted and chopped)
- 3 cups granulated sugar
- 0.5 cups water
- 1 package powdered pectin
- 2 tablespoons lemon juice
Directions
Step 1
Sterilize jars and lids by boiling them in a large pot of water for 10 minutes. Keep them hot until ready to use.
Step 2
Place the pitted and chopped plums into a large, heavy-bottomed pot. Add the water and bring to a simmer over medium heat.
Step 3
Cook the plums for about 5 minutes, stirring occasionally, until they are soft and begin releasing their juices.
Step 4
Stir in the powdered pectin and lemon juice. Mix thoroughly to dissolve the pectin.
Step 5
Bring the mixture to a full rolling boil over high heat, stirring constantly. A full rolling boil is one that does not stop bubbling when stirred.
Step 6
Add the granulated sugar all at once, and stir to combine.
Step 7
Return the mixture to a full rolling boil. Boil vigorously for 1 minute, stirring constantly, then remove from heat.
Step 8
Skim off any foam from the surface of the jam with a spoon.
Step 9
Ladle the hot jam into the sterilized jars, leaving a 1/4-inch headspace. Wipe the rims clean with a damp cloth, and secure the lids and bands until fingertip-tight.
Step 10
Process the jars in a boiling water bath canner for 10 minutes, ensuring the water covers the jars by at least 1 inch.
Step 11
Carefully remove jars from the water and let them cool on a towel or rack undisturbed for 12–24 hours. Check the seals by pressing the center of each lid; it should not flex up and down.
Step 12
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and consume within 3 weeks.
Nutrition Facts
| Serving size | (1396.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2666.2 |
| Total Fat 1.7g | 0% |
| Saturated Fat 0.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3.9mg | 0% |
| Total Carbohydrate 693.9g | 0% |
| Dietary Fiber 32.3g | 0% |
| Total Sugars 660.0g | |
| Protein 4.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 44.8mg | 0% |
| Iron 1.0mg | 0% |
| Potassium 968.2mg | 0% |
Source of Calories