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4.18 from 17 votes

Small Batch Cherry Plum Jam

Servings: 3 1/2 half pints
Course: jams, jellies, marmalades


  • 1 pound sweet cherries pitted and diced
  • 1 pound plums pitted and chopped
  • 1 1/2 cups + 2 tablespoons granulated sugar
  • 1 teaspoon calcium water part of Pomona's Pectin
  • 1 teaspoon Pomona's Pectin
  • 1/2 lemon juiced


  • Prepare a boiling water bath canner and enough jars to hold 3 1/2 cups of jam.
  • Combine the prepared fruit with 1 1/2 cups sugar and 1 teaspoon calcium water. Stir to combine.
  • Once the sugar has dissolved and the fruit looks juicy, place the pot on the stove.
  • Bring to a boil over high heat. Once the fruit is boiling, reduce the heat to medium high and continue to cook for another 8-10 minutes, until the fruit is reduced. Add the lemon juice.
  • Combine the pectin powder with the final 2 tablespoons of sugar. Add a bit of the pectin-spiked sugar to the jam and stir to combine. Continue to do this until all the pectin is incorporated. The jam should visibly thicken as you incorporate the pectin.
  • Remove the pot from the heat. Funnel the finished jam into the prepared jars, leaving 1/2 inch headspace.
  • Wipe the rims, apply the lids and rings, and process the jars in a boiling water bath canner for 10 minutes (adjusting for altitude if you live more than 1,000 in elevation).
  • When the time is up, turn off the heat. Remove the lid from the pot and let the jars cool gradually in the pot for 5-10 minutes.
  • Finally, remove the jars from the canner and place them on a folded kitchen towel to cool.
  • When jars are cool enough to handle, remove rings and check seals.
  • Store cool, sealed jars out of direct sunlight. Sealed jars will keep on the shelf for up to a year.