Easy Plum Jam Recipe (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 beautiful deep color.
Ingredients
- 2.65 lb ripe plums
- 4 cups granulated sugar
- 3 tablespoons lemon juice
Instructions
- 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 them 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.
- 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 clean jar while still hot.
Notes
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: 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.