Plum Jam with liquid pectin


Quantity: 8 half-pints

Jar size: Half-pints or pints


4½ cups crushed plums (about 2½ pounds plums)
7½ cups sugar
1 pouch liquid pectin


1. Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

2. Sort fully ripe plums, wash, cut into pieces, and remove pits. If flesh clings tightly to pits, cook plums slowly in a small amount of water for a few minutes until they are softened, then remove pits.

3. Crush fruit and measure into a kettle. Add sugar and stir well.

4. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface.

5. Boil hard for 1 minute, stirring constantly. Remove from heat and stir in pectin.

6. Skim foam.

7. Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace.

8. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.

9. Process in a boiling water canner according to the recommendations. Let cool, undisturbed, 12-24 hours and check for seals.

Processing time:

Processing Times for Boiling Water Canner



Process Times at Altitudes of:

Style of Pack

Jar Size

0-1000 ft

1001-6000 ft

Above 6000 ft


 Half-pints or Pints

 5 min

10 min

 15 min

Source: National Center for Home Food Preservation