08/05/2025
🍑 How to Make Delicious White Plum Jam with Vanilla — Step-by-Step Guide 🍑
Hey friends! I’m sharing my favorite White Plum Jam recipe with you all. Whether you want to make a big batch or just enough for 12 jars, here’s how you can make it — with some tips from my own method!
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Ingredients:
• Fresh white plums (about 6–8 pounds for 12 jars, adjust as needed)
• Sugar (about 3/4 to 1 cup per pound of fruit)
• Vanilla extract (about 1 teaspoon per batch)
• Pure Fruit Pectin (like Sure-Jell or similar) — follow package instructions
• Vinegar (to wipe jar rims for a clean, good seal)
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Step 1: Prepare Your Plums
• Wash and pit the plums, then chop them into small pieces.
Step 2: Measure and Adjust
• For 12 jars, aim for about 6–8 pounds of plums.
• Use about 3/4 to 1 cup sugar per pound of fruit.
• No lemon juice needed since Pure Fruit Pectin works well on its own.
• Add about 1 teaspoon vanilla extract to deepen the flavor.
Step 3: Cook Your Jam
• Combine the chopped plums, sugar, and pectin in a large pot.
• Bring to a boil over medium-high heat, stirring constantly.
• Boil hard for 1 minute (or as your pectin instructions say).
• Remove from heat and stir in vanilla extract.
Step 4: Prepare Your Jars
• Sterilize jars and lids by boiling or using a hot dishwasher cycle.
• Before filling, wipe the rims of the jars with vinegar using a clean cloth or paper towel. This helps create a strong seal.
Step 5: Fill and Seal
• Ladle the hot jam into jars, leaving about 1/4 inch headspace.
• Wipe rims clean if needed, then seal tightly with lids.
Step 6: Process Your Jars
• Place jars in a boiling water bath for 5–10 minutes to ensure proper sealing.
• Let jars cool completely — listen for the satisfying pop sound!
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These are fresh from the pot! I’ll upload a picture tomorrow after the have sat 24 hours to cool 😉
Tips:
• You can adjust the batch size to fit more or fewer jars.
• Store opened jam in the fridge up to 3 weeks or freeze for longer shelf life.
• Perfect on toast, pancakes, yogurt, or desserts!
