Damson Plum Jam


Quantity: 6 half-pints

Jar size: Half-pints or pints


5 cups coarsely chopped Damson plums (about 2 pounds)
3 cups sugar
¾ cup water


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

2. Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves.

3. Cook rapidly to, or almost to, the jellying point (which is 8°F above the boiling point of water, or 220°F at sea level). As the mixture thickens, stir frequently to prevent sticking or burning.

4. Remove from heat and pour hot jam into hot, sterile jars, leaving ¼ inch headspace.

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

6. 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