We grow wild plums and blue plums on our land and when I make my jam, I do not pit the plum. It is entirely too labor intensive. What we do that is just as effective is to boil the plum until it is open and the color of juice is rich. Then we drain and save that juice. Next we take the plums that have been well-boiled and we push them through a sieve and sometimes cheese cloth as well, gaining the maximum amount of pulp we can. If you do this, you will see that not pitting them yields a great amount of pulp, almost as much as if you had pitted, which is a pain. Then mix the pulp in with the juice and make sure you mix it well before measuring each time and you will have a jam that is marvelous to spread and thich and rich with flavor. Good luck to you.


  • 6 cups plum juice/pulp
  • 1 package sure-jell
  • 1/4 tsp. margarine
  • 8 cups sugar


Combine juice/pulp, sure-jell and margarine and bring to rolling boil. Boil one minute and dump sugar all at once into mixture, stirring to dissolve. Bring back to rolling boil and boil for one minute or until it drops off of spoon in a sheet and shows you that it is jelly. skim off any foam and pour into jars. seal and invert for 5 minutes.

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Submitted 6/13/05.
Source: self
Submitted By: Patti Goetsch