P. S. My wife thinks I’m a nut case so don’t follow my method. EDT.

Thanks for finding time to write the feedback, Heather. I am so happy to hear you you liked this recipe. Happy Jam Making! :)

Thanks for your feedback, Jana! Adding ginger sounds like a great idea. Will try next time I make it!

Yes, you can. Just note that jams stored in the freezer for very long periods can turn watery. Also, make sure there is enough free space left so that the jam has room to expand.

This is a reply to Barb about using Splenda. Barb I made fruit leather using italian plum without any form of added sweetener. It turned out great,…so sweet. Like Julia mentioned..you could simple cook the plums longer to make a nice thick sweet jam. Store in the fridge for a time or process and keep for a long time. When canning, sugar makes not difference in preserving fruit. This is also stated in the USDA Guide for home canning.

Hi Barb, I don’t have any experience using Splenda but from what I’ve read before it does not have the preservative properties like sugar does. You will also probably need to increase the cooking time to get it thicker. However, if you want to sweeten it, I think you could try. Maybe can in small amounts and keep the jam in the fridge. Hope this helps.

Yes, Arlie it will. If worried, you can simply keep in in the fridge but it will also keep in the pantry. Just make sure it is air-tight. Or if in doubt, you can do the double-safety procedure – the water bath.

Hi Carmen. The taste will depend on how sweet your plums are. If you prefer it sweeter, then you can add more sugar. When you strain it, it has to go back on the stove for a further 40 minutes or so. Hope this helps.

Hi JoAnn, thanks for your comment. I have never tried making freezer jam but I like the idea and hoping to try it next year :)

I have made a figgy jam–without any sugar–with super ripe figs. I put the finished cooked figs in canning jars that were cleaned and dried in the dishwasher. I used one cup size canning jars and froze 3 jars. I filled one pint jar in the fridge…

I eat it very slowly and not often… I pretty much stopped eating jams made of sugar because I don’t like eating sugar.

I leave enough headroom so the jar won’t explode if it expands.

I haven’t tried your plum recipe yet…

I have never tried freezing a jam so I am afraid I won’t be able to help you here, Jane. Sorry about that.

Yes I meant low sugar. Thank you

Hi Janice. I think you meant low sugar recipe, right? If so, then I am afraid I don’t have one but might give it a go this year :)

Hi Nelie! Thanks for the feedback and info! Hm, I haven’t found recipes using vinegar but I surely will give it a go next time I’ll make this jam. Did you add 25grams or 250grams of sugar? Normally the more sugar you add the more jam you ge, also it helps to thicken the jam as well as keep it without getting spoiled. (For this one I reduced it to a minimum as I know years back people would not add any sugar in it at all) Also it’s better using granulated sugar – you will get more jam and some people say the jam doesn’t set properly with powdered sugar. Again, thanks for taking time to comment! :)

You can do that but I suggest cooking them for a bit longer. You wanna make sure that if you taste the jam, you won’t find the skin there “annoying”. It is up to you. Also this way you should get more jam (and more nutrients as well). Yes, overripe plums are perfect but make sure they are not gone off.