WILD PLUM FREEZER JAM

Plums . . .

dropping everywhere!

What to do, what to do?

It is October 10th, and we are still picking plums in our backyard.

That is unheard of in Idaho . . . at least I think it is!

We really don’t eat very much jam in this house, and I’ve already made lots of Raspberry Huckleberry jam.  So, what on earth do you do with all these glorious plums?  My Mother in Law always made the most delicious plum jelly.  It was truly my favorite jelly above all others.  It reigned supreme!  Why on earth didn’t I ever get that blessed recipe before she passed away????

I called around to those who loved her most, but was unsuccessful in snagging the recipe.  I guess nobody makes jam or jelly anymore!  Well . . . to make a long story short, I finally settled on a recipe called Wild Plum Freezer Jam.  My sweet Mom in Law didn’t make jam, it was authentic jelly.  You know, the kind without the skins, and the kind that can be put on a shelf along side the bottled peaches and pears.  By the time my mind wrestled back and forth between jam or jelly, I had wasted half of a good day.  Jelly is a bit more labor intensive, and I still had to go outside . . . pick the plums . . . pluck the seeds . . . mash and pulp . . . etc.

So, here you have it.  Wild Plum Freezer Jam.  It is scrumptious.  I did make a simple change to the recipe.  I paired the plums with Blueberries, and this jam is a winner!  If you have plums lurking in your backyard, and they are falling to the ground . . . pick them up and make this jam!  Freezer jam is so darn easy.  The only things that takes some time, is pitting all of the plums.  I also used my food processor . . . you know, the one that just about took off my toe!  If you have one of these, making the fruit pulp is a cinch.  This recipe called for Certo.  I’ve always used MCP pectin before, but decided to try Certo.  I picked up 2 packages of the liquid and 2 packages of the powder.  The liquid is by far the simplest route.  You don’t have to do anything but open it, and squeeze it into the fruit pulp and sugar.  The powder was also very simple to use.  You simply add the powder with some water, and bring it to a boil on top of the stove.

So . . . if you are wondering what the difference is between the jelly or the jam, I’ll tell you.  With jelly, you discard all of the skins and use only the juice from the plums.  When making the plum jam, you process all the fruit, minus the pit . . . skin and all.  The skin of a vegetable or fruit is good for you!

I tripled the recipe below . . . 3 bowls sitting, while the sugar dissolves thoroughly.

When the pulp/sugar mixture is no longer grainy . . . add the pectin.

I like to use a funnel to fill the jars.  Make sure you leave about 1/2 ” at the top of the jar.

See those rings around the top of the jars?

Keep the jam level below those rings, so that as it expands, you won’t have a problem!

 

Once you fill your jars or other containers with well sealed lids, just let them stand at room temperature for at least 24 hours.

The jam will thicken and taste delicious!

Refrigerate one of the bottles . . . give it all away . . . or put it all in the freezer.

If you want to make jam, and have any questions just ask!

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WILD PLUM FREEZER JAM

5 Cups plum pulp

3 Tablespoons Fruit Fresh

*You find fruit fresh in the canning aisle.

7 Cups sugar

2 pkgs. Certo

(prepared liquid or powder that you prepare per box directions)

2 Tablespoons fresh lemon juice

DIRECTIONS:

  • Wash ripe plums.  Pit by slitting and squeezing.  Discard the pits.
  • Put plums through fruit press or sieve.  (I used a food Processor, and processed them as fine as I wanted them.  Leave them just slightly chunky.
  • Measure 5 cups of pulp.  (I measured 4 cups of plum pulp and 1 cup of blueberry pulp)
  • Add Fruit Fresh and sugar, mix well and let stand  – stirring occasionally – until sugar is ALL dissolved.
  • Add Certo and lemon juice.  Stir for at least 3 minutes.
  • Put into jars or freezer containers and let stand at room temperature for 24 hours.
  • Refrigerate or store in the freezer for up to 1 year or more.
  • Note:  DO NOT LEAVE THE FRUIT FRESH OUT OF THIS RECIPE.  It will keep the plum pulp from turning brown in color.

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by Get Off Your Butt and BAKE

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  • Brandi - 10/16/2010 - 9:48 pm

    Mom you have been incredible busy. I am so proud of you! I LOVED Grandmas Plum Jelly. It was the best. HOW SAD that no one has that recepie. What I would give to have her back for a day. I would spend the whole day talking to her, and hoping she could teach me everything she knew. I wish that I was closer to you, so I could learn some of these skills from you. I would spend the whole day in the kitchen with you and ABOSLUETLY LOVE EVERY MINUET of it. Someday when I get moved I hope to leanr a lot more from you. Can’t wait to try some of this jam. It looks great, and sounds delicious.ReplyCancel

  • Jaime - 09/02/2011 - 10:46 am

    hi- I was just wondering…I am new to canning…but once you fill the jars, and screw the lid on tight, I don’t see any mention of using a water bath to seal them. Did I miss a step? or is it really that simple with freezer jam? sorry if this is a silly question. Thanks for your help. JaimeReplyCancel

    • Jonna - 09/02/2011 - 1:29 pm

      Hi Jaimie,
      With freezer jam you don’t put them in a water bath.
      You do have to freeze the jam until you need a jar. Once thawed and opened, you must refrigerate.
      It’s really good!
      JonnaReplyCancel

  • Julie - 07/24/2012 - 1:46 pm

    Thanks for sharing your recipe! I’ve never made plum jam before. Got some plums from a neighbor, bought the Certo and realized it didn’t have directions for freezer jam (I have yet to learn to can). My daughters helped me. We’ll try some tomorrow. Perhaps on pancakes! 🙂
    btw, I didn’t have the fruit fresh & my plums never looked very red to begin with, so I’m not worrying about it. The lemon juice should help too.ReplyCancel

  • chelle - 08/10/2013 - 10:42 pm

    hello. excited to try your recipe and am wondering if it’s possible to use less sugar. my plums are very sweet! thanks.ReplyCancel

    • Get Off Your Butt and BAKE - 08/11/2013 - 3:43 pm

      Hi Chelle,

      You could cut out a bit of the sugar, but if often results in a thinner jam.
      I often cut a bit of sugar as well, on plum, raspberry, etc…..but the jam won’t be as thick
      as you might be used to. It will still taste yummy!

      JonnaReplyCancel

  • Anne - 11/24/2013 - 11:43 am

    I was wondering about the wild plums you have. My husband found some wild fruit near Emmett, Idaho today and we are guessing they are wild plums- they have a pit but look like a blueberry. He said the tree was about 8 feet tall and had oval leaves. Could these be the wild plums you use?ReplyCancel

    • Get Off Your Butt and BAKE - 11/30/2013 - 5:48 pm

      Hi Anne,

      I’m sorry I’ve been so slow to respond to your comment. I’ve been out of town (over-seas) for some time now.
      Our plum trees produce plums that are about the size of a golf ball, so I think they might be different from what you have found.
      In fact, the plum freezer jam recipe is called Wild Plum jam, but our plums are probably not considered “wild”
      Oh boy, I would hate to pit those little blueberry sized plums!

      JonnaReplyCancel

  • yvonne - 10/02/2014 - 9:55 am

    I like your idea of using a food processor. Are the skins left on the fruit and processed with the pulp? Thanks!ReplyCancel

  • Jennifer - 06/10/2015 - 11:57 am

    This is a beautiful post! I’m using this recipe to make freezer jam tomorrow.. MY plums are all ripe at once. My question is, do you need to use the fruit fresh? I did not see this ingredient on any on the other freezer jam recipes.. Thanks!

    Jennifer Instagram @a_passage_to_healthReplyCancel

    • Get Off Your Butt and BAKE - 06/12/2015 - 4:51 pm

      Hi Jennifer,

      I really think that the fruit fresh is important. The reason why, is that your jam will stay pretty, and won’t turn brownish.
      It’s worth picking up in the grocery store.

      JonnaReplyCancel

  • Diane scott - 09/20/2016 - 12:34 pm

    Could this jam be made with sugar substitute?ReplyCancel

    • Get Off Your Butt and BAKE - 09/22/2016 - 10:14 am

      Hi Diane,

      I’ve never made this with a sugar substitute.
      I have lessened the amount of sugar but your jam won’t be as thick.
      I’ll look into what you might use.

      Thanks,
      JonnaReplyCancel

  • Melissa - 09/30/2016 - 5:59 pm

    Hi JGOYBAB! I’m excited to use your family recipe soon, as I have a ton of overripe and VERY sweet yellow plums.
    However, since they are so sweet, I’m afraid that 7 cups of sugar will likely result in an “over the top to sweet” sugar coma upon consumption. So I’m thinking I should use half the amount of sugar and was going to use the low sugar pectin. Do you think this would keep the jam from being to thin? Or is it necessary to use the pectin that is said to be specific to making freezer jam? I have both types of pectin, just not sure which one I should use.
    Thank you for any feedback you may have! ????
    MelissaReplyCancel

    • Get Off Your Butt and BAKE - 10/11/2016 - 6:36 pm

      Hi Melissa,

      I’m sorry I’m so slow in responding. Hopefully if you tried this jam it was successful!
      With this particular jam recipe, I’ve only used the Certo. In fact, it’s the only recipe I use
      Certo. I wish I could tell you. My plums are also very ripe and sweet when I make this, but I still follow the
      recipe and it seems to turn out great. I don’t remove any of the skin from the little plums though, and that adds a bit of
      tartness. I just use my food processor and blend the whole plum, skin and all.
      I think it will turn out great for you!

      JonnaReplyCancel

  • Melissa - 10/02/2016 - 12:44 pm

    Hi JGOYBAB! I’m excited to use your family recipe soon, as I have a ton of overripe and VERY sweet yellow plums.
    However, since they are so sweet, I’m afraid that 7 cups of sugar will likely result in an “over the top to sweet” sugar coma upon consumption. So I’m thinking I should use half the amount of sugar and was going to use the low sugar pectin. Do you think this would keep the jam from being to thin? Or is it necessary to use the pectin that is said to be specific to making freezer jam? I have both types of pectin, just not sure which one I should use.
    Thank you for any feedback you may have! ????
    MelissaReplyCancel