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Plum Orange Jam

Total Time

Prep: 30 min. Process: 5 min.


10 half-pints

Updated: Oct. 13, 2022
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
Plum Orange Jam Recipe photo by Taste of Home


  • 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 zest
  • 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 zest 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.

Nutrition 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.

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