Wild Plum, Port and Cinnamon 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…

Tonight I got around to making the jam, and it sure is pretty. Smells wonderful also, plums, port, and cinnamon. I did not really use a recipe but followed the guidelines - somewhat.

Plums have a lot of pectins naturally, so I felt confident that the jam would be just right with a double recipe and only 1 package of pectin. I had made a wonderful plum butter out of some leftover plums and used no pectin, it turned out wonderful and was gone in 3 days.

My favorite part of jam making is the little bit that doesn't fit into a jar. You get to enjoy it now. We always had bread, butter, and jam as part of dinner on jam-making days, as a kid, when mom made jam.

At this point, I had the clean jars resting in a 250-degree oven. And the pan to the rear holds rings and lids, resting in hot (not boiling) water.

Wild Plum Port and Cinnamon Jam, from foraged fruit.
Wild Plum Port and Cinnamon Jam
Here is the process for Wild Plum and Cinnamon Jam

This pan of fruit puree was started on Sunday. It contains 6-8 cups of the cherry size plums washed and left whole. 1 c port wine and 4 cinnamon sticks. Brought to a boil, and then simmered for 45 - 60 minutes. Set aside to cool. When cool remove cinnamon sticks, strain fruit through a stainless steel colander, stir gently to push fruit solids and through the holes. You will have a small mound of pits and some skin remnants to throw out.

I measured the puree, I had 6 liquid cups. I added equal sugar and the juice from 1 large lemon. Then it went into the fridge to rest until I was ready/had the time to finish.

To finish, stir 1 package of pectin into the puree, bring to a boil. Boil rapidly for 1 minute (you might want to check your pectin brand, it might be different).

Ladle into 8, 8 oz jars, cap and place in boiling water bath. Process for 10 minutes starting after the water has returned a boil.

Remove jars from pot, set aside to cool. You should hear the "ping" of the seals coming down.

Makes 8, 8 oz and a bit for now.


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  1. I just love the port and cinnamon in there.

  2. Your plum jam looks great! MmM

  3. I love the flavors you used in your jam!

    I like making my own jam. Organic jams are so expensive, but by making it at home, I can make organic jam for less than even the cheapest store bought jams. Thanks for sharing this with Real Food Deals!

  4. I've never had plum jam before but it sounds wonderful and delicious.
    I love it when people show how they can!


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