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Live Online Class on Tuesday, September 22!


  • 10 cups of chopped plums
  • 2 1/2 cups of sugar divided
  • 1 lemon zested and juiced
  • 1 tablespoon + 1 teaspoon calcium water
  • 1 tablespoon pectin powder
  • 2 teaspoons cinnamon
  • 1 teaspoon grated nutmeg


  • Prep jars and canning pot.
  • Combine plums, 2 cups of sugar, and lemon juice and bring to a boil. Once the fruit is tender, add calcium water, stir well and return to a boil.
  • Whisk remaining sugar, pectin powder, cinnamon, nutmeg and lemon zest together and add them to the cooking fruit.
  • Cook jam at a rapid boil for another 3-5 minutes, until it begins to thicken.
  • Turn off the heat under the jam and fill jars. Wipe rims, apply lids and rings and process jars in a boiling water bath for 10 minutes.
  • When time is up, remove jars from canner and let cool on a folded kitchen towel. When jars are cool enough to handle, remove rings and test seals. Any unsealed jars should be refrigerated. All sealed jars are safe for shelf storage.