“I got carried away with the Damson plums this year, and so I came up with this recipe in order not to have 60 jars of jam. I think it's a winner!”
2hrs 15mins
14 500ml jars

Ingredients Nutrition


  1. Wash and pick over the plums.
  2. Put them in a kettle with the 2 quarts of water.
  3. Bring to a boil and boil for 15 minutes, stirring regularly.
  4. Put them through a food mill, or press in a strainer to extract as much juice as possible.
  5. Return the pits and skins to the kettle, and add the apple cider.
  6. Bring to a boil and boil for another 10 minutes or so.
  7. Strain again, into the same pot with the rest of the juice.
  8. Discard the skins and pits.
  9. Put 7 jars in a canner, cover with water and bring to a boil; boil for 10 minutes to sterilize.
  10. When they are done, take them out and put in 7 more jars and boil them for 10 minutes.
  11. Meanwhile, return the juice to the kettle, and add the sugar, honey and lemon or lime juice.
  12. Bring to a boil.
  13. When it boils, pack it in the hot sterilized jars, and seal according to manufacturer's directions.
  14. (Generally, boil lids for 5 minutes).
  15. Return 7 jars to the canner and process for 10 minutes.
  16. Remove and repeat with the remaining jars.
  17. To serve; dilute with 2 or 3 jars of cold water according to taste, and serve over ice.
  18. Also good with ginger ale or maybe even white wine.

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