Tart Plum & Rose Jam

Tart Plum and Rose Jam Low Sugar Jam

5 from 2 reviews


  • 2 cups roughly chopped plums
  • 2 + Tbs rose water
  • 1 1/2 Tbs low or no sugar pectin
  • 1/2 cup of sugar
  • 2 half pint mason jars with lids and rings


  1. Pit and roughly chop plums, how big the chunks are will determine how chunky your jam is. Small bits will be a very smooth consistency, while larger chunks will have larger pieces of fruit in the finished product. I cut each plum into 8 or 12 pieces depending on size. This gives my jam a nice amount of fruit chunks without being overly chunky.
  2. In a pot, add the plums, rose water, and pectin. Bring to a boil stirring regularly. Note on rose water, you can double the amount stated here if you would like more floral flavor in the jam.
  3. Once fully reduced, add sugar and bring back to a boil, continue stiring.
  4. While waiting for the jam to boil, bring a large pot of water to a boil.
  5. Ladle hot jam into half pint jars, leaving a little room at the top.
  6. Place lids on jars and secure with rings.
  7. Put jam jars, upright, into boiling water for about 10 minutes.
  8. Take out jars and let them sit out to cool.
  9. Within 24 hours, lids should seal with popping noise, not flex in the center when pushed, and can be stored for 1 year.