AnotherTablespoon
  • Home
  • Recipes
    • All Breads Dessert Dinner
      Easy

      Sun Dried Tomato Risotto

      Dinner

      Grey Sole Meunière

      Easy

      Chickpea Vegetable Soup

      Cupcakes

      Red Velvet Cupcakes

      Breads

      Cream Cheese Pumpkin Bread

      Breads

      Garlic Knots

      Breads

      Blueberry Banana Bread

      Breads

      Pumpkin Rolls

      Dessert

      Molten Chocolate Cakes

      Dessert

      Coconut Truffles

      Dessert

      Blood Orange Panna Cotta

      Dessert

      Blood Orange Yogurt Cake

      Dinner

      Grey Sole Meunière

      Dinner

      Valentine’s Day Dinner For Two

      Dinner

      Roasted Shrimp Risotto

      Dinner

      Chicken Broccoli Ziti

  • Featured
    • Chocolate Chip Cookies
    • Hot Fudge Sauce
    • Jam Sandwich Cookies
  • About Me

AnotherTablespoon

  • Home
  • Recipes
    • All Breads Dessert Dinner
      Easy

      Sun Dried Tomato Risotto

      Dinner

      Grey Sole Meunière

      Easy

      Chickpea Vegetable Soup

      Cupcakes

      Red Velvet Cupcakes

      Breads

      Cream Cheese Pumpkin Bread

      Breads

      Garlic Knots

      Breads

      Blueberry Banana Bread

      Breads

      Pumpkin Rolls

      Dessert

      Molten Chocolate Cakes

      Dessert

      Coconut Truffles

      Dessert

      Blood Orange Panna Cotta

      Dessert

      Blood Orange Yogurt Cake

      Dinner

      Grey Sole Meunière

      Dinner

      Valentine’s Day Dinner For Two

      Dinner

      Roasted Shrimp Risotto

      Dinner

      Chicken Broccoli Ziti

  • Featured
    • Chocolate Chip Cookies
    • Hot Fudge Sauce
    • Jam Sandwich Cookies
  • About Me
0
BreakfastBrunchEasyFreezer FriendlyFruitsJamRecipesVegan

Plum Freezer Jam

Plum Freezer Jam

You don’t need a water bath canner to be able to preserve summer’s goodness in a jam. Plum Freezer Jam is easy to make and will keep for month’s in your freezer. With just a few ingredients and a few minutes cooking time you can have a jam to enjoy all through the fall.

Plum Freezer Jam is great to put on your morning toast. You could also use it in bars, muffins, cakes and cookies.

Pectin is a thickening agent derived from fruit. You can find it in the grocery store near the puddings, jello, and gelatin. While you are there pick up some unflavored gelatin and try out Pumpkin Panna Cotta, Strawberry Panna Cotta or Lemon Panna Cotta.

Plum Freezer Jam

Plum Freezer Jam

Print This
Serves: Makes 3 cups Prep Time: 10 minutes Cooking Time: 13 minutes

Ingredients

  • 2 pounds black plums
  • 1 cup water
  • ¼ cup fruit pectin
  • 1 ½ cups granulated sugar
  • 2 tablespoons lemon juice

Instructions

Make sure that your pectin is fresh or it will not jell.

Cut the plums in half. Remove the pit. Cut each half into 1 inch chunks.

Place the chunks into a medium size saucepan with a cover. Add the water and bring it to a boil over high heat.

When the mixture comes to a boil, cover the pan and reduce the heat to low.

Simmer covered for 10 minutes, stirring occasional.

Use a masher or spatula to break down the cooked chunks of plum. You can leave some chunks if that’s the way you like it.

Add the pectin to the plums. Bring to a boil over high heat. Keep it at a boil over high, stirring constantly for 3 minutes.

Remove from the heat and add the sugar and the lemon juice.Combine it well.

Let the jam cool completely. The pectin will thicken the jam as it cools. This may take several hours.

Place into freezer containers and put them into the freezer. You can keep them up to 6 months.

If you are using some now it will keep up to a week in the fridge.

 

Plum Freezer Jam was last modified: September 17th, 2020 by Sue O'Connell

Plum Freezer Jam

Plum Freezer Jam was last modified: September 17th, 2020 by Sue O'Connell
2 comments
1
Facebook Twitter Google + Pinterest Yum
Gazpacho
previous post
Gazpacho
Southwest Pasta Salad
next post
Southwest Pasta Salad

You may also like

Taco Dip

Buffalo Chicken Meatballs with Blue Cheese Ranch...

Blueberry Orange Yogurt Cake

Margherita Chicken

Pretty in Pink Gin Cocktail

Broccoli Salad

Farmers Market Salad

Rum Cake

Lentil Chili

Cranberry Orange Oatmeal

2 comments

Debbie September 15, 2020 at 4:00 pm

Hi- What is the amount of pectin used in this recipe? 1/4 of what measurement. I have instant pectin for freezer jams and plan to use this. Thanks!

Reply
Sue September 17, 2020 at 10:25 pm

Hi Debbie. It is 1/4 cup.

Reply

Leave a Comment Cancel Reply

About Me

About Me

Welcome to Another Tablespoon. I am so glad that you are here! My name is Sue and I am the creator, cook, photographer and writer behind this blog. I like to share approachable, easy, seasonal recipes that anyone can make.

Subscribe by Email

Stay up to date!

Email address

Recent Posts

  • Sun Dried Tomato Risotto
  • Grey Sole Meunière
  • Chickpea Vegetable Soup
  • Red Velvet Cupcakes
  • Molten Chocolate Cakes

Categories

  • Appetizer
  • Apple
  • Bars
  • Blueberries
  • Breads
  • Breakfast
  • Brunch
  • Burgers
  • Cakes
  • Candy
  • Cheese
  • Chili
  • Chocolate
  • Cocktails
  • Cookies
  • Cupcakes
  • Dessert
  • Dinner
  • Dip
  • Dips
  • Donuts
  • Dressing
  • Drink
  • Easy
  • Eggs
  • Freezer Friendly
  • Fruits
  • Gluten Free
  • Jam
  • Lunch
  • Main
  • Meal Plans
  • Meatballs
  • Mexican
  • Muffins
  • Pasta
  • Pie
  • Pizza
  • Potatoes
  • Poultry
  • Quesadilla
  • Quick Fix
  • Quick Fix Under 30 Minutes
  • Recipes
  • Rice
  • Round Up
  • Salads
  • Salsa
  • Sandwich
  • Sauce
  • Seafood
  • Side dish
  • Soup
  • Strawberry
  • Thanksgiving
  • Uncategorized
  • Vegan
  • Vegetables
  • Vegetarian
  • Weekly Links
  • Instagram
  • Pinterest

©2021


Back To Top