This is a great time of the year when orchard begin to give of their bounty. Plums are a delicious tart/sweet fruit and we enjoy them picked ripe from the trees. This Plum Jam features four kitchen staple ingredients and has a wonderful flavor. I use unflavored gelatin in almost all of the jams I make and they store very well. The jam will need to be refrigerated to thicken. This evening I found my teenage son eating the jam from the jar by the spoonfuls! That’s just how good it is.

Plum Jam THM-E

• 2 3/4 cups pureed plums
• 1/2 cup THM Gentle Sweet
• 1/2 cup cold water
• 1 1/2 tablespoons unflavored gelatin
• 3 1-cup jelly jars with lids and rings

Combine pureed plums and Gentle Sweet in a saucepan over medium heat. Soften gelatin in water for 5 minutes. Set aside. Bring plums mixture to a gentle boil for 3 minutes. Add softened gelatin. Whisk well. Bring to a boil. Pour into prepared jars. Add lids and rings and seal. 3 1-cup jars of jam. **I use a hand blender to puree the plums. This jam needs to be refrigerated to set properly with gelatin. I prefer a thicker jam and my recipe reflects that. If you want a softer set use just 1 tablespoon gelatin. I store the jars in my fridge after they are sealed.

This jam can be hot water bathed to keep it shelf stable. Place jars in a canner with 1 inch water covering the top of the jars. Bring to a gentle boil for 10 minutes. Remove from the canner and allow to cool.

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Plum Jam THM-E

Ingredients

• 2 3/4 cups pureed plums
• 1/2 cup THM Gentle Sweet
• 1/2 cup cold water
• 1 1/2 tablespoons unflavored gelatin
• 3 1- cup jelly jars with lids and rings

Instructions

1. Combine pureed plums and Gentle Sweet in a saucepan over medium heat. Soften gelatin in water for 5 minutes. Set aside. Bring plums mixture to a gentle boil for 3 minutes. Add softened gelatin. Whisk well. Bring to a boil. Pour into prepared jars. Add lids and rings and seal. 3 1-cup jars of jam. This jam needs to be refrigerated to set properly with gelatin. I store the jars in my fridge after they are sealed.

Recipe Notes

This jam can be hot water bathed to keep it shelf stable. Place jars in a canner with 1 inch water covering the top of the jars. Bring to a gentle boil for 10 minutes. Remove from the canner and allow to cool.

https://www.pinterest.com/pin/349451252337205618

You will find many more jams, jellies, pickles, and preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

Watch for a Plum Chutney Recipe coming soon. This Chutney is delicious served over grilled pork or chicken.