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Extension > Food > Food Safety > Preserving and Preparing > Fruits > Plum freezer jam made from wild fruit

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plums in basket

Plum freezer jam made from wild fruit

Isabel D. Wolf and William Schafer

Jams are made from crushed or ground whole fruit and usually have a thick consistency due to the high pectin content. Fruit gives the product its special flavor and often provides pectin for thickening. Pectin is needed to provide thickening or gel formation.

Wild plum jam — freezer jam recipe

  • 3 cup wild plums (finely mashed or sieved)
  • 6 cups sugar
  • 1 box powdered pectin (1.75 ounces) or 6 Tablespoons
  • 1 cup water

Combine fruit and sugar. Let stand about 20 minutes, stirring occasionally. Boil powdered pectin and water rapidly for 1 minute, stirring constantly. Remove from heat. Add the fruit and stir about 2 minutes. Pour into sterilized jars, tighten lids. Let stand at room temperature for 24 hours or until jellied. Store in freezer or refrigerator. Makes 9 cups.


Revised by Suzanne Driessen 2016

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