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
- 6 cups sugar
- 1 packet powdered pectin
- 1 cup water
- 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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