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.


This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. I want to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Trim Healthy Mama Store: There products are very high quality and I love to use them. Gentle Sweet

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
-
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.
Do you peel and cook the plums to puree them? Or just throw them into a high-powered blender?
I blend unpeeled plums.
Glenda, can you use the same recipe just substituting peaches, pears, etc. for other flavors
I do have a peach jam recipe on my blog.
Just made this last night, using 1/4 cup Super Sweet instead of the Gentle Sweet and only 1 Tbsp. gelatin since we like a softer jam. It turned out perfectly! My whole family loves it! Thank you!
Can I do half peaches,half plums? I know you have a peach jam recipe but I have plums to use, but not enough for a full canner load so want to add something.
Yes, you can.