A few days ago my neighbor Jill stopped by with a bag full of ripened Italian plums just picked from her trees minutes earlier. Instantly I knew I would have to make plum jam using the vibrant orangish-peach flesh. All the jams I’ve made this year have been made without using pectin and are ridiculously easy to make. Plum jam is no exception. All you need is fruit, or in this case plums, sugar, and a squeeze of lemon. That is it. Pretty easy huh? So make some plum jam with the bounty of the season. Enjoy!
Easy No-Pectin Plum Jam Recipe
Ingredients:
2 cups chopped plums, peels removed
1 cup sugar
1 Tbl. lemon juice
Directions:
Cook plums and lemon juice on medium heat for 5 minutes. Add sugar and stir until everything is well combined. Cook for an additional 15-20 minutes until the thickness of the jam has been reduced to the consistency of thick honey or 220 F. degrees stirring occasionally. Skim off the foam, remove from heat, and allow to cool. Enjoy!
Cutting, pitting, and peeling the plums the good old fashion way.. with my fingers and paring knife.
The fruit of my labor.
Just a little squeeze of lemon will do.
Step 1: Cooking the plums by themselves for a few minutes.
Step 2: Adding the sugar to begin the process of reducing and preserving.
Step 3: Watching the fruit break down and reducing the liquid.
Final Step: Nothing. Congrats, you’re there.
Can I cook the plums down and can the next day?
But don’t allow jars to touch x
When you have pit in jars put lids on and leave to cool they will last six months but once cool put towel at bottom of a sauce pan put jars into pan bring to boil and keep boiling till lids pop up again this is pasturising and once cool will. Mean jars will last 12 months before they go past there best xx
I made mine like this too,I also added chopped jalapeno pepper to it before the sugar. Oemmgeee it rocks!
Thank you for this simple recipe. My neighbor gave me a bag of plums and I didn’t know what to do with them. The jam came out sweet-tart and I love it.
use the majic bullet for chopping, peels on, went fast trying trying your recipe, thank you.
I made this the first time with domestic plums, using Diana’s modifications (skins on & much more fruit to less sugar) and it turned out wonderful! Today I made plum jam again using wild plums (which have VERY TART skins). I used about 8c plums and 4.5c sugar. Still has a bit of tartness, but good. Next time (I have lots more wild plums) I might try the jelly variety and use less sugar.
I have yet to use pectin in my jam/jelly making this year! Oops – may have used it once.
Holly cow…this is amazing! I used raw sugar, lime instead of lemon, and added a bit of cinnamon.
I have those deep purple plums when ripe they are soft and seem too hard to remove the pit. Should i pick them a little sooner from the tree to try to cut them. they are very juices when ripe
I made satsuma plum jam last year without using pectin. It turned out too thick and difficult to spread. Is there any way of salvaging it!
just about to try making this hope it goes ok and taste yummy too.
making now, with cinnamon, mixed spice, few cloves. I have added a teaspoon of pectin.
Looks/smells lovely. Remove the foam, looks nicer in jars.
I am going to give your recipe a go. How long did you cook the plums, sugar and lemon juice before canning?
Very good added cinnamon recipe is bubbling away fingers crossed for a good result
Hi, How many 250gms does this recipe makes? Thanks!, I will want to try it to make today my frind gave me 2 kilos of Plums and they are delicious is my first time making jam so im a little nervous any opinions are welcome!
You need to boil them in a canning bath for 10 minutes I believe, if you want to store the jars in the pantry. Otherwise, keep them in the refrigerator or freezer, which is what I do.
Why would you peal the skins off? They add to the color of the jam by turning it a beautiful jewel tone of a purplish pink. It is a shame not to include them.
Hi Lisa, Unfortunately I do not can so I cannot assist you in your question.
Do I have to put wax on top or boil the jars after I make this jam in order to preserve it
I am making quite a lot and want to give it away. Does it need to be refrigerated?
Hi, I don’t know why it is doing that. I’ve had the same problems when I try pinning. Most of the time it works but occasionally it will do that. Sorry.
Trying to save this recipe to Pinterest. What is going on with your images??? They are rotated when I use my own Pin button and they are still rotated when I use yours. Feeling frustrated at the moment.
I am looking for a recipe for “Black Plum and Walnut Jam”. Can anyone help me?
I make my jam exactly like the recipe calls for….this time I didn’t have a lemon but it tastes just fine…I put the whole plum in pit, skin and all….after it cooked into the consistancy where most of it was mushy… before I added the sugar…with a slotted spoon took out the pits….used the immersion and then added the sugar and cooked it until it had the consistancy of honey…..just came out perfect and because the skins add so much flavor…really came out super.
Leslie ~ I have used the processor in the past for plum jam, and it works perfectly! 🙂 Skins and all!!!! Happy canning!
I’m working on this right now and I forgot about my very ripe plums that were in a plastic bag in the car last night. Texas heat and by mid day my skins peeled right off. I’ve blanched before and that works but this was so much easier and so juicy.