Perfect Plum Jam - Carolina Country

Perfect Plum Jam Without added pectin

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  • Servings: About 8 half-pint jars
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Perfect Plum Jam


  • 2 quarts chopped tart plums (about 4 pounds)
  • 6 cups sugar
  • 1½ cup water
  • ¼ cup lemon juice


  1. Sterilize canning jars.

  2. Combine all ingredients; bring slowly to boiling, stirring occasionally until sugar dissolves. 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). Stir constantly to prevent sticking or burning.

  3. Pour hot jam into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Recipe courtesy of

National Center for Home Food Preservation, "So Easy to Preserve."

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My husband and I recently began experimenting with recipes using crescent rolls..this one is definitely a keeper. A great mix on...

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