sliced prune plums

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Plum Cinnamon Jam

By , from the Culinate Kitchen collection
Yield 2½ pt.


You can make plum jam with just the basics — plums, lemon juice, water, and sugar — but the cinnamon and almond extract in this recipe make for a subtly complex spread.


3 lb. fresh plums (preferably Italian prune plums), washed, dried, pitted, and quartered
3 cups sugar
¼ cup lemon juice (bottled is fine)
¾ cup water
¼ tsp. ground cinnamon
tsp. almond extract


  1. Combine all the ingredients in a large pot. Stirring frequently, bring the jam to a boil, then lower the heat to a simmer. Cook, stirring frequently, until the jam is dark and thick, about 1 hour.
  2. Meanwhile, bring a large pot of water to a boil. Sterilize 5 to 6 half-pint canning jars in the boiling water for 10 minutes; soak the jar lids and ring bands in hot water. Fill each jar with hot jam, wipe the rims clean, place the lids on the jars, and screw on the ring bands. Submerge the filled jars in the pot of water, turned down to a gentle boil, for 10 minutes. Transfer the jars to a dishtowel and place at least 1 inch apart; let cool for 24 hours.

This content is from the Culinate Kitchen collection.

There are 2 comments on this item
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100% recommend this recipe
1. by frugal4abusylife on Aug 12, 2010 at 2:12 PM PDT

Just made this and it is fabulous! I doubled the batch and substituted nutmeg for the cinnamon and honey for the sugar...cutting the cups down to half what was called for (my plums were fairly sweet. Turned out fabulous and thick!Although with a double batch it cooked almost two hours to get thick instead of one.

2. by anonymous on Sep 23, 2011 at 8:46 PM PDT

I made this last year exactly as instructed and it was UNBELIEVABLE. By far the most delicious jam I have ever made. I’m making twice as much this year.

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