Rhubarb Red Plum Jam Recipe

Cooked Rhubarb Jam with Red Plums

This Rhubarb Red Plum Jam makes a pink red colored cooked jam with a great taste and a perfect consistency jam for topping cakes, pancakes, crepes, ice cream, muffins, and more!

You will need about 1 dozen red plums for this recipe.

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4 cups coarsely **chopped red plums (scroll down for plum preparation tips)
4 cups chopped rhubarb (about 1/2" pieces)
1/2 cup water or unsweetened orange juice
2 tbsp. lemon juice (bottled is fine)
4 cups granulated sugar


In a large pan combine the prepared plums, rhubarb, water and the lemon juice.

Bring the above mixture to a boil over high heat, stirring constantly to avoid sticking and burning.

When it has come to a boil, reduce heat to medium-low and allow the mixture to simmer, partly covered, stirring often, for about 15 minutes, or until rhubarb is tender.

Slowly pour in the sugar, stirring constantly to avoid sticking and burning.

Bring mixture to a boil over high heat, stirring constantly to dissolve the sugar completely.

Then reduce heat to medium and allow mixture to simmer gently, uncovered, stirring often and reducing heat further as the mixture thickens - about 20 to 25 minutes or until thickened.

Remove the mixture from the heat and skim off any foam.

Ladle into sterilized jars to within 1/4" of the rim top, and wipe rim as necessary.

Apply the prepared lids and rings, and tighten fingertip-tight.

Process jars in a boiling water bath for 10 minutes, or as per the canner manufacturer's directions.

Allow jars of jam to cool to room temperature, about 24 hours.

Label and date the jars, and store in a cool dry place.

Makes about 5 - 8oz/250ml size - jars of Delicious Red Plum Jam!

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**Tips for Preparing the Plums for Making Jam:

To prepare the plums for this jam recipe, cut them in half, remove the pits and then use a knife to cut into several of the pieces.

Then place the pieces in a food processor or a blender fitted with a metal blade, pulsing "on" and "off" and scraping down the side with a spatula.

Be careful not to puree them, just allow them to become coarsely chopped.

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