Plum and Pineapple Jam

    (28)
    1 hour 15 minutes

    This jam is sweet and fruity, with comforting spicy undertones. Makes a great food gift at Christmas.


    21 people made this

    Ingredients
    Serves: 120 

    • 10 red plums, pitted and chopped
    • 2 cups (330g) chopped fresh pineapple
    • 1/2 cup (125ml) apple juice
    • 1/2 (350ml) can frozen orange juice concentrate
    • 1 lemon, juiced
    • 1 1/2 teaspoons ground cloves
    • 1 teaspoon ground allspice
    • 1 (50g) packet powdered fruit pectin
    • 1 tablespoon butter
    • 8 cups (1.6 kg) white sugar
    • 4 drops red food colouring

    Directions
    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Place the plums, pineapple, apple juice, orange juice concentrate and lemon juice into a large pot over medium-low heat, cover, and cook until the plums are soft, 15 to 20 minutes. Mash the plums and pineapple with a potato masher until thoroughly broken up, but leave small chunks of fruit in the mixture. With the fruit mixture at a slow simmer, stir in the cloves, allspice, pectin and butter (to reduce foaming). Raise heat to high and bring the mixture to a full, rolling boil for 1 minute, stirring constantly. Mix in the sugar, stirring constantly, and cook for 1 more minute at a full, rolling boil. Remove from heat, stir in red food colouring until even in colour, and skim off any foam.
    2. Sterilise 350ml canning jars and lids in boiling water for at least 5 minutes. Pack the plum jam into the hot, sterilised jars, filling the jars to within 5mm of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
    3. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 5 cm space between the jars. Pour in more boiling water if necessary until the water level is at least 3 cm above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
    4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several centimetres apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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    Reviews and Ratings
    Global Ratings:
    (28)

    Reviews in English (22)

    by
    18

    I’m so glad I tried this recipe! True to the description, the simmering jam had my kitchen smelling like Christmas. It tastes wonderful and has set up nicely after about 12 hours. Do take the time to read the instructions for “cooked jam” that come with the powdered pectin. It’s important to measure out the sugar ahead of time as it needs to be added all at once. Also, if you live above 1,000 feet above sea level, you will need to increase the processing time by 5 minutes (I processed mine for 15 minutes because of this). Processing time increases again at 3,000 ft. Check the guidelines to be sure your jars are processed correctly. I couldn’t find 12 oz jelly jars, so I went with the 8 oz ones. I expected to get 15 jars, but only got 12. Still, this is a five-star recipe. I can’t wait to include this jam in Christmas gift baskets! Thank you for sharing your recipe!  -  27 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    10

    While I'm not a fan of fresh plums (too perfume-y), I tend to like plum chutneys & after reading reviews, decided to give this a try. I'm SO glad that I did! I like cloves & all spice and made this EXACTLY as written. While my 1st batch did not come out as jellied as I thought it might, it is absolutely delicious and does indeed have holiday spice undertones. I plan on using this on baked pork loin, hams & as a dollop in my baked scones, however, I've already been using this for wraps. I take smoked turkey, swiss cheese (or havarti if I have it) lettuce & use this as the condiment on a wrap. I've also used it on wraps with Black Forest Ham. It turns an ordinary lunch into something heavenly and EVERYONE that has tried it, RAVED about how good this is. This is one of the easier jams I've made and truly, one of my favorite recipes here at Allrecipes. This one is a keeper &, of course, you can adjust the spices to your taste. It's beautiful to look at, the aroma is magnificent and the taste is sweet, spicy and reminiscent of Grandma's kitchen at Christmas. Thank you, Rachel for a brilliant contribution.  -  18 Sep 2012  (Review from Allrecipes USA and Canada)

    by
    10

    Excellent! Just delicious on baked chicken. I want to try it on pork chops next. We don't like anything too sweet so I cut the pineapple amount in half and increased the plums to 14 to make up for it, then cut the sugar to 6 cups. I used the juice of 1 fresh orange, which was just the right amount. I plan to give jars as gifts because I think it's so good. Thanks so much.  -  03 Jul 2011  (Review from Allrecipes USA and Canada)

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