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.

You will find many more preserving recipes in the spiral bound 600+ page Around the Family Table Cookbook. There are many, many sourdough recipes in the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel for the THM way of eating. Cookbooks can be purchased using this link. We have now added more items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

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.

*you can also use freezer containers to store the jam in the fridge.

**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.

Amazon

Eight ounce Jelly jars for canning jam.

Unflavored Gelatin

Stainless steel water bath canner

Freezer containers for jam

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

Print

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.