Jams and Jellies

Plum Freezer Jam – Original Pectin

Yield: Makes about 5 x 250 ml jars
Prep Time: 15 minutes
Processing Time: Processing Time Not Required
Difficulty: Beginner
Original Fruit Pectin crystals let you to make a sweet, soft-set jam without cooking. Because this jam is not heat processed, it must be stored in the freezer. Do not decrease sugar; doing so may result in gel failure. For freezer jams with less sugar (higher ratio of fruit to sugar), use Bernardin Freezer Jam Pectin sold in 45 g pouches


  • 3-1/2 lb (1.6 kg) plums
  • 1 1/4 cups (300 ml) water, divided
  • 1/4 cup (50 ml) lemon juice
  • 7 cups (1750 ml) granulated sugar
  • 1 pkg (57 g) BERNARDIN® Original Fruit Pectin


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  • Wash and rinse 5 BERNARDIN Freezer Jars and lids or 250 ml mason jars and closures.
  • Wash, pit (do not peel) and finely chop plums. Combine plums with 1/2 cup (125 ml) water in a stainless steel saucepan. Bring mixture to a boil. Cover and boil gently 5 minutes.
  • In a large bowl, thoroughly stir together 5 cups (1250 ml) cooked plums, lemon juice and sugar. Let stand 10 minutes.
  • In a small saucepan, gradually whisk Original fruit pectin into water until dissolved. Stirring frequently, bring to a full rolling boil that cannot be stirred down. Boil hard 1 minute.
  • Combine hot pectin mixture with fruit mixture; stir 3 minutes.
  • Ladle jam into jars, leaving 1/2 inch (1 cm) headspace. Wipe jar rims removing any residue. Apply lids tightly. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks, freeze up to 1 year, or serve right away.

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