Simmering plum jam fills the air with a fruity, cozy aroma that feels like home in every breath. It takes me right back to summer afternoons in my grandmother’s kitchen, where jars of homemade preserves lined the shelves.
Today, I’m sharing my go-to recipe for an easy plum jam that doesn’t require any pectin. With just three ingredients,ripe plums, sugar, and a splash of lemon juice, you can create a rich, tart, and sweet jam perfect for toast, yogurt, or even a cheese board.
This small-batch recipe is simple enough for beginners and makes a wonderful way to preserve summer plums for the colder months.
What’s Inside This Recipe?
Ingredients for Homemade Plum Jam
Making homemade plum jam is easier than you might think. Here’s everything you’ll need to get started!
- 2 pounds of ripe red or black plums (about 8-10 medium plums)
- 1 ½ cups granulated sugar
- 1 tablespoon fresh lemon juice (adds acidity and brightens flavor)
Optional:
- Sterilized glass jam jars with lids (for storing or canning)
That’s it, just three simple ingredients! The natural pectin in the plums will help the jam thicken without needing any added pectin.
Now, let’s move on to the fun part: making the jam!
How to Make Plum Jam Without Pectin
This stovetop plum jam recipe is straightforward and beginner-friendly. Follow these step-by-step instructions, and you’ll have a batch of delicious homemade jam in no time.
Step 1: Prepare the plums
Wash the plums thoroughly under cold water. Cut each plum in half, remove the pits, and then chop the fruit into small pieces.
You don’t need to peel them, the skins will break down during cooking and add a beautiful color to the jam.
Step 2: Start cooking the fruit
In a large, heavy-bottomed saucepan, combine the chopped plums, sugar, and lemon juice. Stir everything together and let it sit for about 10 minutes. This helps the sugar dissolve and draws out the natural juices from the plums.
Step 3: Cook and simmer
Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent sticking.
Once it starts bubbling, reduce the heat to medium-low and let the jam simmer for about 25–30 minutes. Stir occasionally and use the back of a wooden spoon to mash the plums as they soften.
Step 4: Check for thickness
To test if the jam is ready, place a small spoonful on a chilled plate and let it cool for a minute. Run your finger through the jam, if it holds its shape and doesn’t run back together, it’s done. If it’s still too runny, cook for a few more minutes and test again.
Step 5: Jar and seal
Carefully spoon the hot jam into sterilized glass jars, leaving about ¼ inch of space at the top. Wipe the rims clean, seal with the lids, and let the jars cool to room temperature.
For longer storage, you can process the jars in a water bath canner for 10 minutes. Otherwise, store your jam in the refrigerator and enjoy it within 3–4 weeks.
Recipe Variations and Customization Ideas for Plum Jam
One of the best things about making jam at home is how customizable it can be. Here are a few fun ideas to change up this plum jam recipe:
- Mixed Fruit Jam: Combine plums with other stone fruits like peaches or apricots for a unique twist. Just use the same total weight of fruit.
- Low-sugar version: Reduce the sugar by half or use a natural sweetener like honey or maple syrup. For a diabetic-friendly option, swap in monk fruit or erythritol, just keep in mind it may slightly affect texture.
- Spiced plum jam: Add a cozy twist with cinnamon, cloves, or star anise. Just a pinch of each will give your jam a warm, aromatic flavor that’s perfect for fall or holiday baking.
- Citrus boost: Enhance brightness with orange or lemon zest and a bit of fresh juice. The acidity balances the sweetness and brings out the natural tartness of the plums.
- Plum & berry blend: Mix in blackberries, raspberries, or blueberries for a unique jam blend with depth of flavor and gorgeous color.
- Herb-infused version: Infuse the jam with fresh thyme, lavender, or basil during cooking. Remove before jarring for a subtle herbal essence.
- Vanilla bean twist: Add the seeds of half a vanilla bean or a dash of pure extract, especially lovely if you’re pairing the jam with baked goods or creamy desserts.
- Chunky or smooth texture: Leave some plum chunks for a rustic, homemade feel, or blend for a silky, spoonable spread, totally up to your preference!
Looking to make ahead? This jam freezes beautifully! Simply transfer to freezer-safe containers, leaving room for expansion, and store for up to 6 months.
Frequently Asked Questions About Plum Jam
What type of plums are best for making jam?
You can use any variety, but Italian prune plums, red plums, or black plums work beautifully due to their natural sweetness and deep flavor. A mix of tart and sweet plums adds balance!
How long does homemade plum jam last?
If stored in sterilized jars and processed in a water bath, your plum jam can be shelf-stable for up to a year. If kept in the refrigerator, it will stay fresh for about 3–4 weeks.
Can I use yellow plums instead of red or black?
Absolutely! Yellow plums will work just as well, though the color of the jam will be lighter. The flavor will still be deliciously sweet and tangy.
Do I have to use lemon juice?
Yes, lemon juice is important because it adds acidity, which helps balance the sweetness and ensures the jam thickens properly. It also helps preserve the jam safely.
Can I double this recipe?
You can, but keep in mind that larger batches may take longer to cook and thicken. For the best results, I recommend sticking to small batches or cooking in two separate pots.
Why isn’t my jam thickening?
If your jam seems too runny, it may need a bit more time to cook. Keep simmering and stirring until it passes the plate test (as described in Step 4).
A jar of summer you’ll want all year long!
There you have it, an easy, no-pectin plum jam recipe that’s as versatile as it is delicious. Whether you’re spreading it on buttery toast, spooning it over creamy yogurt, or gifting a jar to a friend, this homemade jam is sure to bring a little extra joy to your kitchen.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below, rate the recipe, or share your photos on social media. Don’t forget to tag me. I can’t wait to see your creations!
Looking for more ways to enjoy summer fruit? Try my Peach Jam or Strawberry Freezer Jam recipes next! Happy cooking!
Plum Jam Recipe
Ingredients
- 2 pounds of ripe red or black plums about 8-10 medium plums
- 1 ½ cups granulated sugar
- 1 tablespoon fresh lemon juice adds acidity and brightens flavor
Optional:
- Sterilized glass jam jars with lids for storing or canning
Instructions
Step 1: Prepare the plums
- Wash the plums thoroughly under cold water. Cut each plum in half, remove the pits, and then chop the fruit into small pieces.
- You don’t need to peel them, the skins will break down during cooking and add a beautiful color to the jam.
Step 2: Start cooking the fruit
- In a large, heavy-bottomed saucepan, combine the chopped plums, sugar, and lemon juice. Stir everything together and let it sit for about 10 minutes. This helps the sugar dissolve and draws out the natural juices from the plums.
Step 3: Cook and simmer
- Place the saucepan over medium heat and bring the mixture to a gentle boil. Stir frequently to prevent sticking.
- Once it starts bubbling, reduce the heat to medium-low and let the jam simmer for about 25–30 minutes. Stir occasionally and use the back of a wooden spoon to mash the plums as they soften.
Step 4: Check for thickness
- To test if the jam is ready, place a small spoonful on a chilled plate and let it cool for a minute. Run your finger through the jam, if it holds its shape and doesn’t run back together, it’s done. If it’s still too runny, cook for a few more minutes and test again.
Step 5: Jar and seal
- Carefully spoon the hot jam into sterilized glass jars, leaving about ¼ inch of space at the top. Wipe the rims clean, seal with the lids, and let the jars cool to room temperature.
- For longer storage, you can process the jars in a water bath canner for 10 minutes. Otherwise, store your jam in the refrigerator and enjoy it within 3–4 weeks.
