Organic Plum Jam Recipe is a simple, easy-to-follow recipe for a delicious, sweet and sour jam made in just 10 minutes. This recipe is great for using up any overripe fruit you have on hand or even in your freezer. It is so simple to make and the kids each loved it, too! This homemade jam will keep for up to three months and can be used in all sorts of ways.

The benefits of Organic Plum Jam Recipe

1. There are two types of pectin that can be used in this recipe

The first type of pectin is a liquid. As the fruit softens, this pectin will convert to a gel and thicken the jam. This type of pectin is usually referred to as “low methoxalated” or “high methoxalated” depending on how much methoxy there is in it. But whatever you call it… low, high, or medium… it all means the same thing!

The second type of pectin used in this recipe is an enzyme. It converts juice from the fruit into an edible form that has enough body to be used as jam. Enzymes are also referred to as “high methoxalated” or “very high methoxalated”.

2. You will need about 2 cups of fruit for every cup of jam you want to make

This is because when you’re cooking the jam, the fruit will reduce, thus reducing the amount of liquid that’s in the fruit. You need to compensate for this by doubling or tripling the amount of fruit used in a recipe. You won’t run out of jam!

3. You must use organic produce if you want this recipe to be safe and nutritious

You may think it is not necessary but it is true that commercially-grown food has been sprayed with harsh chemicals, pesticides and/or antibiotics that are not good for our health. Using organic fruit gives you the assurance that the fruit is free from chemical treatments.