Cinnamon Plum Jam Recipe

4 2 1
Cinnamon Plum Jam Recipe
Cinnamon Plum Jam Recipe photo by Taste of Home
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Cinnamon Plum Jam Recipe

Read Reviews
4 2 1
Publisher Photo
When I share this slightly sweet jam with family and friends, it disappears quickly. Through the years, I've learned to make more than one batch!
MAKES:
56 servings
TOTAL TIME:
Prep: 15 min. Process: 10 min.
MAKES:
56 servings
TOTAL TIME:
Prep: 15 min. Process: 10 min.

Ingredients

  • 7 cups sugar
  • 5 cups coarsely ground peeled plums (about 2-1/2 pounds)
  • 1/2 cup water
  • 1/3 cup bottled lemon juice
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/2 teaspoon ground cinnamon

Directions

In a Dutch oven, combine sugars, plums, water and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Cinnamon Plum Jam in Cookin' Up Country Breakfasts Cookbook 1994, p56

Nutritional Facts

2 tablespoons: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 28g carbohydrate (27g sugars, 0 fiber), 0 protein.

  • 7 cups sugar
  • 5 cups coarsely ground peeled plums (about 2-1/2 pounds)
  • 1/2 cup water
  • 1/3 cup bottled lemon juice
  • 1 package (1-3/4 ounces) powdered fruit pectin
  • 1/2 teaspoon ground cinnamon
  1. In a Dutch oven, combine sugars, plums, water and lemon juice. Bring to a full rolling boil, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly.
  2. Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Yield: 7 half-pints.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Originally published as Cinnamon Plum Jam in Cookin' Up Country Breakfasts Cookbook 1994, p56

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Reviews forCinnamon Plum Jam

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MY REVIEW
Net2c User ID: 6698441 42629
Reviewed Jul. 13, 2013

"We have a Plum tree in our back yard that makes a huge amount of Plums and I thought I would try making Jam out of them. This recipe is great and the only thing I did different was to use a hand mixer and crush up the Plums before I cooked it. I'm not a huge fan of chunks of fruit do this turned out great for me. I am going to make more because everyone is asking for some!"

MY REVIEW
CatherineBennet User ID: 3737321 73555
Reviewed Sep. 23, 2009

"This was the first recipe I tried for jam in over 10 years. It was not a let down. I went on to make 3 more batches. I changed one thing. I used the plum, skin and all. I threw it in the blender and pureed. Thanks."

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