Brandied Plum Jam

The addition of the blackberry brandy really brings out the flavor of the plums, but you can use other flavors of brandy.

Makes: 4 pintsHands-on: 30 minutesTotal: 40 minutesDifficulty: Medium

Makes: 4 pints


  • 4 lbs. plums, pitted and chopped
  • ¾ cup water
  • 2 Tbsp. lemon juice
  • 1 package powdered pectin
  • 7 cups sugar
  • 1 cup blackberry brandy


  • Combine plums, water, lemon juice, and pectin in a large stockpot. Bring to a rolling boil over high heat, stirring constantly. Add sugar and return to a rolling boil. Boil hard for 1 minute, stirring constantly.
  • Remove from heat and stir in blackberry brandy.
  • Ladle into sterilized jars, leaving ¼" headspace. Wipe rims. Cap and seal. Process 10 minutes in a water-bath canner.