Plum Special Jam

Plum Special Jam is a low-sugar or low-honey cooked jam made with Pomona’s Pectin. Pomona’s Pectin contains no sugar or preservatives and jells reliably with low amounts of any sweetener. See below for where to buy.

Yield: 4 to 5 cups

Before You Begin:
Prepare calcium water. To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.

Plum Special Jam Ingredients

3 cups chopped and mashed Italian prune plums
1 cup fresh squeezed orange juice
¼ cup lemon juice
4 teaspoons calcium water
½ teaspoon cinnamon
1 Tablespoon grated orange peel (optional)
½ cup honey or 1 cup sugar
3 teaspoons Pomona’s pectin powder

Plum Special Jam Directions

1. Wash jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring to a boil. Turn off heat, cover, and keep jars in hot canner water until ready to use. Place lids in water in a small saucepan; cover and heat to a low boil. Turn off heat and keep lids in hot water until ready to use.

2. Wash, chop small, and mash plums. It’s not necessary to peel the plums.

3. Measure the fruit into saucepan.

4. Add orange juice, lemon juice, calcium water, cinnamon, grated orange peel (if using), and mix well.

5. Measure sugar or room temperature honey into a bowl. Thoroughly mix pectin powder into sweetener. Set aside.

6. Bring fruit mixture to a full boil. Add pectin-sweetener mixture, stirring vigorously for 1 to 2 minutes to dissolve the pectin while the jam comes back up to a boil. Once the jam returns to a full boil, remove it from the heat.

7. Fill hot jars to ¼” of top. Wipe rims clean. Screw on 2-piece lids. Put filled jars in boiling water to cover. Boil 10 minutes (add 1 minute more for every 1,000 ft. above sea level). Remove from water. Let jars cool. Check seals; lids should be sucked down. Eat within 1 year. Lasts 3 weeks once opened.

For more inspiring recipe ideas, see Preserving with Pomona’s Pectin: The Revolutionary Low-Sugar, High-Flavor Method for Crafting and Canning Jams, Jellies, Conserves, and More by Allison Carroll Duffy and the Pomona’s Partners, published by Fair Winds Press, June 2013, and available in paper or ebook everywhere books are sold.

Pomona’s Pectin is available at your local natural food store, food co-op, and many farm stands. Find it also at Sur La Table and a growing number of more conventional grocery stores with natural food sections (Wegmans, Hy-Vee, Rosauers, Nugget Markets, Coborns, Fairway, and others). If you can’t find a store near you on our store locator, you can order from our website or many other online sellers.

Print Return To Recipes

16 thoughts on “Plum Special Jam

  1. I made this recipe as well as the plain one in the package directions. I really do like it, but I call it “Plum-orange relish”and use it like a cranberry sauce . It is very tasty and plan on sending them out as Christmas gifts. Thank You for this very nice recipe

    • Dear Michelle,
      If you want to omit the orange juice in this recipe, you have 2 choices: you can leave out the orange juice and add an additional cup of mashed plum to this recipe.

      Or you can follow the recipe on the Direction and Recipe sheet that comes with the pectin for Sweet Plum Jam. Sweet plum is in the third pink section on the front side of the directions.

      Either way you can safely add up to to 2 teaspoons of freshly grated ginger to the recipe. You can also add the grated orange peel and the cinnamon if you like.

      I hope this helps — happy jamming!

  2. Hi
    I would like to use your pectin with my Italian plums. Im not interested in OJ. Can I use your recipe, less the orange juice and peel? Also, I want to use a stevia sweetener. Can I do that in place of the sugar? Thanks.

    • Hi Jan,
      You have 2 choices: you can follow this Plum Special Jam recipe and leave out the orange juice and orange peel and add an additional cup of mashed plum to the recipe.

      Or you can follow the recipe on the Direction and Recipe sheet that comes with the pectin for Sweet Plum Jam. Sweet plum is in the third pink section on the front side of the directions.

      Either way, if you are using stevia that measures like sugar, just substitute it for the sugar in the recipe.

      If you are using concentrated stevia, you need to follow the directions on the back side of the direction and recipe sheet that comes with the pectin in the pink box, upper left corner.

      I hope this helps — and happy jamming!

  3. Can I add additional spices to this recipe? I have another I like that calls for cinnamon, nutmeg and cloves… thought I’d go for the same spice mix plus the orange. I am wondering if it will mess with the acidity level to add more dry spice than what is called for. thanks!

    • Dear Michele,
      You can add additional spices to the Special Plum Jam recipe, up to a total of 1 teaspoon of dry spice per 4 cup batch.

      If you do, would love to know how much you add of each spice and how it comes out.

      Thanks for using Pomona’s — and happy jamming!

    • Hi Jen,
      My sister Connie and I have consulted about your question, and the answer is: we don’t know.

      We have never made this recipe with yellow plums. We don’t know if the flavors of orange juice and cinnamon would be good with the yellow plums. Also, depending on the juiciness of the plums, not sure what it would mean to add the orange juice.

      My advice, if you want to try it, would be to do a half recipe or even a quarter recipe (one jar) and see if you like it. You just need to do the math and cut all the ingredients back by either 1/2 or 1/4.

      I hope this helps. Would love to know the results if you try it!

    • Hello!
      I did it! We were given a big box picked from a friend’s tree!
      They are not freestone so I cooked them and used a food mill to separate the pits so got a pretty smooth fruit base. It was very thin so used an OJ concentrate to avoid adding more liquid.
      It turned out great!
      And, because I had so many I actually made 8 recipes worth!!! Ha!! 19 pint jars! Thank goodness it turned out!

  4. This is now a favorite recipe! Super yummy . . . love the slightly more complexness of it. It’s different from the plain old grape jelly that’s made for all the kids PB&J sandwiches.

  5. I really loved the sound of this recipe. This is my first pectin jam attempt.
    I followed the directions and my jars are sitting on the table cooling. The mixture never looked as thick as I usually make it. Is it supposed to be really thin? My sugar recipes are thick as soon as I get it from the pot to the jar.

    • Hello Audra,
      The pectin completes its jell when it’s completely cool — 12 to 24 hours after removing the jars from the water bath. If that time comes, and the jam is not jelled, please do give us a call on the Jamline: 413-772-6816. Leave a message if you get voicemail — we WILL call you back. When the jam doesn’t jell, we need to talk about exactly what you did.

      Thanks for trying Pomona’s!

Leave a Comment

Your email address will not be published. Required fields are marked *

All Content © 2019 Workstead Industries LLC. Website by Jeremy Jones Design.