This Easy Plum Jam Recipe without Pectin is thick, glossy, and full of bright plum flavor. Plums are naturally high in pectin, so you only need fruit, sugar, and lemon juice. It cooks in about 30 minutes on the stove and keeps in the fridge or freezer, with no canning required.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: About 2 cups (32 tablespoons)
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 pounds (900 g) ripe plums, pitted and chopped (skins on)
- 1 cup (200 g) granulated sugar, plus more to taste
- 2 tablespoons fresh lemon juice
- 1/4 cup (60 ml) water
- Pinch of salt
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Place a small plate in the freezer. You will use it later to test if the jam has set.
- Combine the chopped plums, sugar, lemon juice, water, and salt in a large, wide pot. Stir and let sit for 15 minutes so the plums release their juices.
- Bring to a boil over medium-high heat, stirring often. Reduce the heat to medium and simmer for 20 to 30 minutes, stirring frequently and mashing the fruit with a spoon as it softens.
- Skim off any foam that rises to the surface.
- To test the set, put a spoonful of jam on the cold plate and return it to the freezer for 1 minute. Push it with your finger. If it wrinkles and holds its shape, it is done. If it is runny, cook for 3 to 5 more minutes and test again.
- Remove from the heat and stir in the vanilla extract, if using.
- Let the jam cool for 10 minutes, then spoon it into clean jars. Cool completely, then cover and refrigerate. The jam thickens more as it cools.
Notes
- Choose ripe plums: Very sweet plums need less sugar. Taste and adjust. Tart plums may need up to 1 1/4 cups.
- Keep the skins on: They add color and natural pectin.
- Use a wide pot: It lets the jam cook down faster and set more easily.
- Storage: Refrigerate in an airtight jar for up to 3 weeks.
- Freezing: Freeze in freezer-safe containers, leaving 1/2 inch of space, for up to 6 months.
- Not for shelf storage: This is a small-batch refrigerator jam. For pantry storage, follow a tested canning recipe.
- Flavor ideas: Add a cinnamon stick, a split vanilla bean, or a few cardamom pods while it simmers.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 7 g
- Sodium: 10 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
