How to Freeze Plum Jam


Freezer jam provides a time- and labor-efficient way to preserve your summer plums. Unlike traditional jams that require lengthy cooking and canning time, freezer jam depends on commercial pectin and freezing to create a fast fruit spread. The pectin ensures the jam gels and thickens without cooking. Freezing keeps the jam fresh and the plums flavorful for long-term storage. Use ripe, sweet plums for jam making. Underripe or overripe plums provide inferior flavor that isn't improved during jam making.

Things You'll Need

  • 3 lbs. plums (or 3 cups mashed plums)
  • Fork or food mill
  • Bowl
  • 6 cups sugar
  • 1 packet powdered pectin
  • 1 cup water
  • Pot
  • Spoon
  • Freezer jars
  • Wash the plums in cold water. Remove the seed and peel. Crush the plums with a fork or food mill.

  • Place the plums in a large bowl. Add the sugar and stir to combine. Let the plums sit for 20 to 30 minutes to draw out the juice.

  • Mix the pectin with 1 cup water in a pot. Bring the mixture to a boil, stirring constantly. Boil the pectin mixture for one minute or for the length of time indicated in the directions on the pectin box.

  • Combine the plums with the pectin mixture. Stir until the fruit and pectin are thoroughly combined.

  • Wash the jars and lids in warm, soapy water. Rinse with clear water. Use freezer-safe plastic or glass pint or half-pint jars.

  • Pour the jam into clean freezer jars, leaving 1/2 inch of space between the top of the jam and the rim of the jar. Wipe the rim of the jar clean and screw on the lid.

  • Keep the jars at room temperature for 24 hours. The jam must set before freezing.

  • Place the jars in the freezer. Store the frozen plum jam in the freezer for up to a year.

Tips & Warnings

  • Keep the jam refrigerated after opening. Store in the refrigerator for up to three weeks.

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