Plum and Blueberry Jam

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

This morning I made the Plum & Blueberry jam. The plums were gleaned from the kid's yard and the blueberries were from my back yard. This is another delicious jam, the combination of plum and blueberry is bright.

Plums and blueberries have a great deal of natural pectin, and no additional pectin is required for the jam.

Plum and Blueberry Jam
adapted from Ball Blue Book
makes 8 half-pints

3 c plum puree
6 c blueberries, mashed after measuring or slice frozen in a food processor.
juice of 1 lemon
6 c sugar

Plum and Blueberry Jam
Plum and Blueberry Jam
Bring to a boil, turn the heat down to medium. Stir every 15 minutes or so. This will need to gently boil to concentrate the flavor and develop the natural pectin in the fruit. This part takes about an hour, use this time to prepare jars, rings, etc.

You will know that the jelling has begun, the foam around the edge of the pan will begin to cook away. At this point, you will need to pay close attention to the mixture, stir constantly until the desired thickness is achieved. Remember that the mixture will thicken upon cooling.

If you are new to jam making, place a plate in the freezer, drop a teaspoon of jam on the frozen plate to cool instantly and you will know how thick it will be when chilled.

Ladle into jars, cap, and process for 15 minutes in a gently boiling water bath. Let cool completely before storing away.


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  1. I would never attempt to make this, but would enjoy a jar of yours. That combination sounds very tasty.

  2. I used to make jelly and preserves.

    Happy Blue Monday, Melynda.

  3. Wow I so love jelly and jams. Great job! Happy Monday!
    Blue Monday

  4. How wonderful to fill your pantry with those lovely jars of jam!

  5. Love your yummy blues. Looks pretty good.


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