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Plum Orange Jam

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
  • Total Time
    Prep: 30 min. Process: 5 min.
  • Makes
    10 half-pints


  • 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


  • 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.
  • 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.
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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  • dinojv29
    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?

  • KUCBlaster
    Aug 22, 2015

    I added rhubarb and it turned out sooooo good!