Plum Jam – for Nicola


  • 3-4 lb. ripe, plums
  • 10 cloves
  • 1 cinnamon stick
  • 1 Tablespoon lemon juice


Wash the plums. Place them in a heavy pan and pour a little water in the bottom, no more that a half a cup. Add the lemon juice.

Bring the plums to a boil, stirring often so that they don’t burn on the bottom.  Once the skin splits and separates, remove from the heat and scoop out the skin and stones.  Just pick through it with a spoon and a fork.  This will happen easily.  Add the cinnamon stick and the cloves and or star anise in a small muslin bag.

Boil gently stirring often. Bring the jam/butter back to a boil until it has reduced as far as you want it and is very thick. Remove muslin bag with spices.  Ladle the butter into clean, boiled, preserving jars or into freezer bags as you wish.

To can:

Put screw caps on jars and screw down until just tight. Place the jars into a pot of boiling water, make sure they are covered with two inches of water. Boil for 5-20 minutes, depending on your elevation.

  • 0-1000 feet – 5 minutes
  • 1001 – 3000 feet – 10 minutes
  • 3001 – 6000 feet – 15 minutes
  • 6001 – 8000 feet – 20 minutes

Note: You may choose to freeze jam in freezer jars or freezer bags instead of canning them. I recommend using 1 cup per bag.

Remove jars from boiling water using tongs and invert onto towels. When they have cooled a little you can turn them back over. The lid should be depressed and not give way when pressed (showing that it has a vacuum seal).


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