Plum Jam with Walnuts and Rum

close up of low sugar plum jam

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This plum jam recipe has a small amount of commercial pectin, which lets you use less sugar, and speeds up cooking time. Try it as a topping for ice cream or cheesecake, on toast with butter or nut butter, or mixed into yogurt.


Units Scale
  • 4 cups prepared plums (about 2 pounds fully ripe plums)
  • 1/2 cup walnuts, finely chopped
  • 2 teaspoons grated lemon peel
  • 1/4 cup lemon juice
  • 1 1/2 cups sugar
  • 2 teaspoons Pomona’s Pectin
  • 2 teaspoons calcium water (included with Pomona’s Pectin)
  • 1/2 cup dark rum


Pit plums; do not peel. Grind or finely chop. Measure 4 cups into a 6- or 8- quart sauce pot. Stir in walnuts, lemon peel and juice.

Prepare jars (wash, inspect rims, clean in sink or dishwasher). Keep lids warm until ready to fill jars.

Measure sugar and pectin into separate bowl.

Bring fruit mixture to a full rolling boil on high heat, stirring constantly.

Stir sugar/pectin mix into fruit mix in sauce pot. Return to full rolling roil and boil one minute, stirring constantly. Remove from heat.

Gently stir in rum. Skim off any foam with a metal spoon, if desired. (I usually skip skimming.)

Ladle quickly into prepared jars, filling to 1/4 inch of top. Wipe jar rims and threads. Cover with two piece lids.

Process jars for 10 minutes in a boiling water bath canner. When processing time is done, let rest a few minutes in the water bath, then place jars on a towel on the kitchen counter. Allow to cool completely.

Remove rings for storage. Wipe tops and test seals. Date and label and store in a cool, dark location. Best if used within 1-2 years.

If any jars did not seal, refrigerate and use within a month.

Keywords: jams and jellies, easy, low sugar