Red Plum Jam

Preparation info
  • Makes

    6 pints

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

A deep red jam with a slightly tart taste. Excellent with meats


  • 5 lbs. red plums (about 11¼ c.) pitted and chopped
  • 16 c.


  • Cook plums in water until soft. Put through food mill. Add sugar, 1½ c. to each cup plum purée.
  • Boil rapidly to jelly stage, approximately 10 minutes. Ladle into hot sterilized jars; seal.