Orange Plum Jam

In the plum canning workshop, we also made an Orange Plum Jam.  The color of this jam will wary from golden to jewel purple, depending upon the colour of the plums.  In our case, it’s golden yellow as we are using the Golden Plums.


This Orange Plum Jam is delicious as a spread on toast, or as a topping for angel food cake or cheesecake.  You can substitute the orange flavoured liqueur with almond flavour liqueur, or with flavoured syrups.  If you choose to omit the syrups, the final yield will be slightly less.


  • 5 cups plums, pitted and finely chopped (about 2-3 lbs or 1-1.25 kg)
  • 2 tablespoons orange zest, grated (about 1 large, or 2 small oranges)
  • 1 package powdered fruit pectin (1.75oz or 49-57g)
  • 5 1/2 cups granulated sugar
  • 1/4 cup orange flavoured liqueur (optional)



Please refer to previous post on Plums in Syrup for the preparation for the canning.

Orange-Plum-Jam-10-300x200In a large, deep stainless steel saucepan, combine plums and orange zest.
Orange-Plum-Jam-11-300x200Whisk in pectin until dissolved.  Bring to a boil over high heat, stirring frequently to prevent burning.
Orange-Plum-Jam-13-300x200Add sugar all at once and return to a full rolling boil, stirring constantly, for 1 minute.  Immediately stir in liqueur, if using.  Remove from heat and skim off foam.
Orange-Plum-Jam-12-300x200Ladle hot jam into jars, leaving 1/4 inch (0.5cm) headspace.  Using non-metallic utensil, remove air bubbles.  Wipe jar rim to remove any stickness.  Centre snap lid on jar; apply screw band just until resistance is met- fingertip tight.  Do not overtighten.  Place jar in canner.  Refer Plums in Syrup for the rest of the canning instructions.Arzeena and Karen, thank you for organizing the Put Away the Bounty for the Winter workshop.

Here’s a youtube video on home canning by Karen DW featured on Global BC TV a few weeks ago:


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