Plum Orange Jam Recipe

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Plum Orange Jam Recipe
Plum Orange Jam Recipe photo by Taste of Home
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Plum Orange Jam Recipe

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We put our homegrown plums to delicious use in this quick and easy jam. It's my favorite thing to serve with buttermilk biscuits. —Kathy Rairigh, Milford, Indiana
MAKES:
76 servings
TOTAL TIME:
Prep: 30 min. Process: 5 min.
MAKES:
76 servings
TOTAL TIME:
Prep: 30 min. Process: 5 min.

Ingredients

  • 10 cups chopped plums (about 4-1/2 pounds)
  • 1 cup orange juice
  • 1 package (1-3/4 ounces) pectin for lower sugar recipes
  • 3 cups sugar
  • 3 tablespoons grated orange peel
  • 1-1/2 teaspoons ground cinnamon

Directions

In a Dutch oven, combine plums and orange juice; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until softened, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar, orange peel and cinnamon; return to a full rolling boil. Boil and stir 1 minute.
Remove from heat; skim off foam. Ladle hot mixture into 10 hot sterilized 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 5 minutes. Remove jars and cool. Yield: 10 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 Plum Orange Jam in Canning & Preserving 2014 Bookazine 2014, p34

Nutritional Facts

2 tablespoons: 50 calories, 0 fat (0 saturated fat), 0 cholesterol, 0 sodium, 13g carbohydrate (12g sugars, 1g fiber), 0 protein. Diabetic Exchanges: 1 starch.

  • 10 cups chopped plums (about 4-1/2 pounds)
  • 1 cup orange juice
  • 1 package (1-3/4 ounces) pectin for lower sugar recipes
  • 3 cups sugar
  • 3 tablespoons grated orange peel
  • 1-1/2 teaspoons ground cinnamon
  1. In a Dutch oven, combine plums and orange juice; bring to a boil. Reduce heat; simmer, covered, 5-7 minutes or until softened, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar, orange peel and cinnamon; return to a full rolling boil. Boil and stir 1 minute.
  2. Remove from heat; skim off foam. Ladle hot mixture into 10 hot sterilized 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 5 minutes. Remove jars and cool. Yield: 10 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 Plum Orange Jam in Canning & Preserving 2014 Bookazine 2014, p34

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MY REVIEW
dinojv29 User ID: 1464883 251952
Reviewed Jul. 28, 2016

"The directions never say when to add the grated orange peel or the cinnamon. I made this and the jam is runny. I don't know if I should eat it or not. Should the process time be 10 min instead of 5 min?"

MY REVIEW
KUCBlaster User ID: 7511144 231614
Reviewed Aug. 22, 2015

"I added rhubarb and it turned out sooooo good!"

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