Easy Plum Jam Recipe (Without Pectin)

A glass jar filled with plum jam on a wooden board with a spoon in the jar.

5 from 3 votes

This Easy Plum Jam Recipe (Without Pectin), made with just three ingredients, is a great way to preserve seasonal plums and enjoy them later!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, condiment

Cuisine: American, British, Indian, Pakistani

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Keyword: easy plum jam, pectin free plum jam, plum jam, plum preserves

Servings: tablespoons

Calories: 24kcal

Author: Nosheen Babar

Ingredients

5 cups plums
1 cup sugar (see notes)
2 tbsp lemon juice (see notes)
2 cups water

Instructions

Dice the plums with the skin on, and discard all the pits.
Measure the sugar, lemon, and water and mix with the plums in a large pot.
Bring the mixture to a rolling boil.
Reduce the heat to medium, cover, and cook for 20 minutes.
Uncover and cook on high to thicken.
Stir every few minutes to prevent the mixture from sticking to the bottom of the pan.
You can use a potato masher, if needed, to mash the plums. (see notes)
After 10 minutes, you can test the jam to see if it's done. (see notes)
Once ready, spoon the hot jam into the prepared, sterilized jars to cool down.

Notes

Sugar - Many recipes use a ratio of 1 cup of sugar to 1 lb. of fruit. Any more than 1 cup of sugar for the 5 cups (about 2.5 lbs.) of plums is perfect for me, as too much sugar detracts from the taste of the fruit. You can adjust the sugar to your taste.

Lemon Juice - Lemon juice is high in Pectin, and I add this to my recipe for the taste and to help the jam set more quickly.

Mash The Plums - The plums soften very quickly, and using a masher to help break them down helps the jam come together more quickly.

Testing The Jam - There are several ways to check and see if your jam is ready.

I make the jam so often that I let the preserves coat my cooking spoon to see if the jam is ready.
A candy thermometer is another great foolproof option. Once the temperature reaches 200 degrees Fahrenheit, your jam is ready.
The last method is to put a small clean plate in the fridge and let it chill. Once the jam is ready, place a small amount on the cold plate. The consistency of the jam, as it cools, will be the final product. You can use the plate test to gauge whether you want to cook longer or jar the jam.

Nutrition