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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


  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.