Shiro Plum Jam
This Shiro Plum Jam is a spectacular topping for toast, biscuits or served as an appetizer with cream cheese and crackers.
Homemade Shiro Plum Jam Recipe
This shiro plum jam recipe and canning technique was given to me by my neighbor Linda. She got up early one morning recently and began preparing to can plum jam starting at around 4:00 AM. That same afternoon, I found these delectable jars of sunshine on my front steps. What a great tea time I had that day, and quite a few days after that! Linda made this jam using Shiro plums, a plump, juicy yellow plum that ripens in late July early August.
The orange zest that she puts into this jam takes it over the top in flavor making it bright and sweet. It was incredibly delicious, and I’m delighted she shared her recipe with me to pass along to you. I doubt it will last very long in your pantry even though it has a shelf life of 1 year. Thanks to Linda for being a most wonderful neighbor and for sharing her delectable jam recipe with all of us. See also my recipe for Peach Pineapple Freezer Jam and get canning tips from Ball here.
For a large batch of Shiro Plum Jam you’ll need: [46 cups]
17 pounds of Shiro plums peeled [to equal 24 cups of prepared juice & fruit]
32 cups of sugar
4 boxes of Sure-Jell [ Not sugarless- use the variety used for jam prepared with sugar]
zest of 5 large oranges
2 tsp. butter
If you’d like to make a smaller batch of jam you’ll need: [10 cups]
6 Cups cooked fruit and liquid
8 Cups of sugar
1 box Sure-Jell
Zest of 1 orange
To prepare:
Peel the fruit and put into a stainless steel pot. Bring to a simmer for 5 minutes. The fruit is much easier to peel if it has been frozen and thawed first.
After the fruit has cooked down, ladle the fruit and juice into a strainer and stir with a spoon over a bowl to remove the pulp and juice. Discard the pits and any bits that were too large to strain.
Measure 24 cups of the rendered fruit and juice and place into a clean pot. Add 4 boxes of pectin. [Sure -Jell] Stir well. Add 2 teaspoons of butter to reduce the foam. Bring to a full boil over high heat. THIS IS A BOIL THAT DOES NOT STOP WHEN STIRRED. Stir constantly. Boil for 2 minutes.
Add the sugar and orange zest and boil for one minute. THIS IS A BOIL THAT DOES NOT STOP WHEN STIRRED. Use a large spoon to remove any foam. Place the pot on a burner that is on the lowest setting just to keep the jam warm while you work pouring the warm liquid into the jars.
Ladle the hot jam into sterilized jars. I use the dishwasher to sterilize my jars. Seal and place the jars into a canning steamer to steam for 10 minutes. Cool and store at room temperature. Refrigerate after opening. This jam will keep in your pantry for 1 year.
Linda’s Note:
When making this recipe I (8 X) the recipe. The original recipe recommended only making one batch at a time. I did not do that and it worked just fine.
When making this recipe I (8 X) the recipe. The original recipe recommended only making one batch at a time. I did not do that and it worked just fine.
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Shiro Plum Jam
Ingredients
- For a large batch of plum jam you'll need
- 17 pounds of Shiro plums peeled [to equal 24 cups of prepared juice & fruit]
- 32 cups of sugar
- 4 boxes of Sure-Jell [ Not sugarless- use the variety used for jam prepared with sugar]
- zest of 5 large oranges
- 2 tsp. butter
- Smaller batch of jam you'll need:
- 6 Cups cooked fruit and liquid
- 8 Cups of sugar
- 1 box Sure-Jell
- Zest of 1 orange
Instructions
- Peel the fruit and put into a stainless steel pot. Bring to a simmer for 5 minutes. The fruit is much easier to peel if it has been frozen and thawed first.
- After the fruit has cooked down, ladle the fruit and juice into a strainer and stir with a spoon over a bowl to remove the pulp and juice. Discard the pits and any bits that were too large to strain.
- Measure 24 cups of the rendered fruit and juice and place into a clean pot.
- Add 4 boxes of pectin. [Sure -Jell] Stir well.
- Add 2 teaspoons of butter to reduce the foam. Bring to a full boil over high heat.
- THIS IS A BOIL THAT DOES NOT STOP WHEN STIRRED. Stir constantly. Boil for 2 minutes.
- Add the sugar and orange zest and boil for one minute. THIS IS A BOIL THAT DOES NOT STOP WHEN STIRRED.
- Use a large spoon to remove any foam. Place the pot on a burner that is on the lowest setting just to keep the jam warm while you work pouring the warm liquid into the jars.
- Ladle the hot jam into sterilized jars. I use the dishwasher to sterilize my jars.
- Seal and place the jars into a canning steamer to steam for 10 minutes.
- Cool and store at room temperature. Refrigerate after opening.
- This jam will keep in your pantry for 1 year.
Notes
When making this recipe I (8 X) the recipe. The original recipe recommended only making one batch at a time. I did not do that and it worked just fine.
Tried this recipe?Mention @melissassk or tag #melissassk!