Last summer, when I randomly had a bunch of extra strawberries lying around, I decided to attempt canning my own homemade jam. Turns out, it’s really not very hard and it tastes amazing! Much better than store bought jam. So as the summer went on, my mom, sisters, and I attempted numerous different recipes with various types of fruit, from nectarine or peach-raspberry jam to candy apple or grape jelly. We had a great time experimenting and eventually gave this plum jam recipe a try.
Homemade jam, if properly sealed, will last for several years and it makes for great presents. During the summer you can make jam from all the different fruits that aren’t available in the winter time. Your family and friends will love getting some peach or necatrine or apricot jam at Christmas. And, if you need something for a fundraiser, they are great to sell at bakesales. We made about $30 at the bake sale for my husband’s family day event just from the 7 or 8 4oz jars of jam we sold.
One of our favorite recipes was this one for Pluot Jam. If you’ve never heard of a pluot, it’s a cross between a plum and an apricot, a bit more tangy than plums but larger and firmer than apricots. You could also use this same recipe for regular plums, but we really liked the color and flavor we got from the pluots. Take a look at the recipe below, and for complete canning instructions, check out my step by step guide to canning here: Canning Homemade Jam, Jelly, Preserves, and More. However, if you don’t want to can, you can store your jam in plastic containers in the fridge for approximately two weeks or in the freezer for six months.
Pluot Jam (makes approximately 8 half pint jars)