Homemade Plum Jam (No Pectin)
Easy Plum Jam is fresh, perfectly sweetened, and delicious. Made with fresh plums and pectin-free. Only takes 3 ingredients and is super easy to make!
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About this easy fruit jam
This homemade plum jam is super easy to make and only takes 3 ingredients. It’s fresh, perfectly sweet, and full of fruit flavor like this peach jam.
The marmalade is made with fresh ripe plums and is pectin-free. It is a perfect toast topping for cookies and cakes.
Ingredients
This recipe takes 3 ingredients:
- Plums: fresh ripe plums. It’s always the best ripe fruit for homemade jams.
- Sugar: granulated sugar. You can also use brown sugar.
- Lemon: fresh lemon juice.
How to make homemade plum jam (pectin-free)
Cut the plums in half, remove the pits, and chop them coarsely.
Place the plums, sugar, and lemon juice in a deep saucepan. Let it rest for one/two hours to release the juice.
Heat over med-high, stirring, and bring mixture to a rolling boil. Lower the heat and cook for approximately 30/ 40 minutes.
Stir frequently until the jam is thickened and has the desired consistency. Keep in mind that the jam continues to thicken when it cools.
Transfer to a jar while still hot.
How do you check the jam consistency? Chill a small plate in the freezer for a few minutes. Remove it, pour a spoonful of jam onto the plate, and make a groove with a spoon. It is ready if the jam stays separate or comes together very slowly. If it comes together too quickly, it needs to be cooked a little longer. If the jam is too thick, add water, little by little, and simmer until you get the desired consistency.
Storing
Place the jam in sterilized jars. How to sterilize jars? Place the jars and lids in a deep saucepan and cover completely with cold water (at least 1 inch above them). They should simmer for at least 10 minutes. Remove with tongs and place on a tray. Dry well, air-dry, or pat dry with a clean paper towel, and set aside.
Additional Tips
- Plums: choose very ripe plums, they are sweeter.
- Do I need to peel the plums before making jam? No, it’s not necessary; the skin softens when cooked, and adds flavor and color.
- Spices: add some spices and change the compote flavor, like fresh ginger, cinnamon, or cardamom.
- Serving Options: use the jam for toast topping, fill/ top cookies, like these thumprint cookies, fill cakes, or serve them with cheese, also a very good option.
How to regenerate a jam?
It happens to all of us that we have an old jar of jam in the fridge that has crystallized and lost its consistency. To recover it, pour a little water into a deep saucepan and add the jam and drops of lemon juice. Heat over low heat, stirring with a wooden spoon, until the jam regains consistency.
For more fruit jam and sauce recipes
Easy Plum Jam Recipe (No Pectin)
Ingredients
- 2.65 lb ripe plums
- 4 cups granulated sugar
- 3 tablespoons lemon juice
Instructions
- Cut the plums in half, remove the pit, and chop them coarsely.
- Place the plums, sugar, and lemon juice in a deep saucepan. Let it rest for one/two hours to release the juice.
- Heat over med-high, stirring, and bring mixture to a rolling boil. Lower the heat and cook for approximately 30/ 40 minutes.
- Stir frequently until the jam is thickened and has the desired consistency. Keep in mind that the jam continues to thicken when it cools.
- Transfer to a jar while still hot.
- How do you check the jam consistency? Chill a small plate in the freezer for a few minutes. Remove it, pour a spoonful of jam onto the plate, and make a groove with a spoon. It is ready if the jam stays separate or comes together very slowly. If it comes together too quickly, it needs to be cooked a little longer. If the jam is too thick, add water, little by little, and simmer until you get the desired consistency.