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Cinnamon Plum Jam

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!
  • Total Time
    Prep: 15 min. Process: 10 min.
  • Makes
    7 half-pints

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

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