Easy Plum Jam (No Pectin)

This easy plum jam needs just three ingredients: fresh ripe plums, sugar, and lemon juice. No pectin is needed. The result is a thick, spreadable jam with plenty of fresh plum flavor and a nice deep color.

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Plum jelly recipe without pectin

This homemade plum jam is incredibly easy to make with just 3 ingredients. It’s fresh, fruity, and perfectly sweet, with plenty of natural plum flavor—similar to this peach jam.

Made with fresh, ripe plums and no added pectin, this jam is delicious spread on toast or used as a filling or topping for cookies and cakes.

What makes this jam so good:

• Only 3 ingredients
• No pectin needed
• Made with fresh plums
• Easy to make at home
• Thick, spreadable texture
• Great for cookies, cakes, toast, and more

What goes in: ingredient notes

This recipe takes only 3 ingredients:

• Plums: Use ripe plums for the best jam. You can use different varieties, as long as the fruit is ripe and juicy.
• Sugar: It sweetens the jam and gives it its characteristic thick, spreadable texture.
• Lemon: Fresh lemon juice.

How to make homemade plum jam (pectin-free)

Wash the plums, cut them in half, and remove the pits. Chop the fruit into small pieces.

Place the chopped plums, sugar, and lemon juice in a deep saucepan. Let it macerate for one hour; this gives the plums time to release some of their juices before cooking.

Place the saucepan over medium-high heat and bring the mixture to a rolling boil, stirring frequently.

Reduce the heat and continue cooking until the fruit breaks down and the mixture thickens, about 30 to 40 minutes. Stir regularly, especially toward the end of cooking, to keep the jam from sticking to the bottom of the pan. Keep in mind that the jam will thicken further as it cools, so remove it from the heat when it’s slightly thinner than your desired consistency.

How do you check the jam consistency? Chill a small plate in the freezer for a few minutes. Remove it, spoon a small amount of jam onto the plate, and run a spoon through the center to make a groove. The jam is ready when it stays separated or slowly comes back together. If it comes together quickly, cook the jam for a little longer.

Transfer to a clean jar while still hot.

Storing

Store homemade plum jam in a clean, airtight jar in the refrigerator.

For longer-term preservation at room temperature, use a tested canning method appropriate for fruit jam rather than relying only on 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.

You might wonder: FAQ

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.

Can I make plum jam without pectin? Yes, the peaches, sugar, lemon juice, and cooking time create the jam’s consistency.

Can I add spices to the jam? Add some spices for a different flavor, like fresh ginger, ground cinnamon, or cardamom.

What if my plum jam is too runny? If the jam is too runny after cooling, simply return it to the saucepan and simmer it for a few more minutes.

What if my plum jam is too thick? If the jam is too thick, add a small amount of water and return it to a saucepan. Heat gently, stirring until the jam reaches the desired consistency.

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.

How to use plum jam?

• Spread it on toast or crackers.
• Use it as a filling for cookies like these thumbprint cookies,
• Add it between cake layers.
• Spoon it over pancakes, like these delicious buckwheat banana pancakes, or waffles.
• Serve it with cheese for a sweet and savory twist.
• Use it as a topping for desserts.
• Add it to pastries and other baked goods.

For more fruit preserves and toppings

• Plum Compote
• Peach Jam
• Apricot Jam
• Strawberry Ginger Jam
• Blueberry Sauce

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