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Home » Plum Jam

Plum Jam

September 23, 2018

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This plum jam is delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires!  You can make it either with or without pectin.

homemade plum jam recipe without pectin

With four Italian plum trees in our yard I get busy the end of every Summer processing hundreds of pounds every which way possible:  Dried, canned, frozen, dehydrated, turned into Fruit Leather, cakes (including this German Plum Cake), cobblers, Plum Butter, Asian Plum Sauce (Duck Sauce) and anything else I’m able to think of.

Plum jam is another great way to turn those wonderfully plump, flavorful and juicy plums into something delicious that you can enjoy all year long.

It’s delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires!

homemade plum jam recipe without pectin

Wash the plums, cut them in half, discard the pits and place the plums in a large pot.

To chop or not to chop:

If you’re NOT using pectin and are letting the jam simmer for a long time, there’s no need to chop them because they’ll break down by themselves and you can always give the jam a mash or use a hand blender to puree part of it later on if you don’t want as many chunks.

If you ARE using pectin that means the jam will only boil for a few minutes and the plums will not break down, so go ahead and chop the plums up.

Add the sugar and lemon juice heat the pot, initially over medium heat so the plums or sugar don’t scorch.  Once the plums juices start to run you can increase the heat.

If you’re NOT using pectin:  Simmer the plum uncovered until an instant read thermometer reads 220 degrees F.  That’s important in order for the jam to set and not be too runny. Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam sets and is spreadable, but not runny, it is done.

Don’t bother skimming off the foam because that will all dissolve by itself towards the end.

If you ARE using pectin:   Follow the package instructions of whatever pectin you are using.  Skim off the foam.

If you like you can use a potato masher or a hand-held immersion blender to mash/blend part of the jam until the desired amount of chunkiness is reached.

Using sterilized jars, ladle the hot jam into the jars and wipe off the rims with a moist towel to make sure no jam is on the rims.  Fill each jar to no less than 1/4 inch from the top.  Wash the lids with soapy water and, place them on the jars and screw on the sterilized rings.  Boil them in a water bath canner for 10 minutes.

Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rings (optional) and storing them in a cool place.  They will keep for up to a year.  Once opened, store in the fridge, will keep for at least a month.

Enjoy!

homemade plum jam recipe without pectin

Plum Jam

Kimberly Killebrew
This plum jam is delicious added to cakes, in muffins, on pancakes, ice cream and any other way your heart desires!  You can make it either with or without pectin. 
Print Recipe
4.89 from 9 votes
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course condiment
Servings 224 servings
Calories 17 kcal

Ingredients
 
 

  • 4 pounds plums, washed, cut in half and pits removed
  • 4 cups granulated sugar
  • 2 tablespoons lemon juice

Instructions
 

  • Wash the plums, cut them in half, discard the pits and place the plums in a large pot.
    To chop or not to chop:
    If you're NOT using pectin and are letting the jam simmer for a long time, there's no need to chop them because they'll break down by themselves and you can always give the jam a mash or use a hand blender to puree part of it later on if you don't want as many chunks.
    If you ARE using pectin the jam will only need boil for a few minutes and the plums will not break down, so go ahead and chop the plums up.
    Add the sugar and lemon juice and heat the pot, initially over medium heat so the plums or sugar don't scorch.  Once the plums juices start to run you can increase the heat.
  • If you're NOT using pectin:  Simmer the plum uncovered until an instant read thermometer reads 220 degrees F.  That's important in order for the jam to set and not be too runny.  (Alternatively, freeze a couple of spoons and drop some jam onto them: If the jam sets and is spreadable, but not runny, it is done.)  Don't bother skimming off the foam because that will all dissolve by itself towards the end.
    If you ARE using pectin:   Follow the package instructions of whatever pectin  you are using.  Skim off the foam.
    If you like you can use a potato masher or a hand-held immersion blender to mash/blend part of the jam until the desired amount of chunkiness is reached.
  • Using sterilized jars, ladle the hot jam into the jars and wipe off the rims with a moist towel to make sure no jam is on the rims. Fill each jar to no less than 1/4 inch from the top. Wash the lids with soapy water and, place them on the jars and screw on the sterilized rings. Boil them in a water bath canner for 10 minutes.
    Carefully remove the jars and let them sit undisturbed for 24 hours before removing the rings (optional) and storing them in a cool place. They will keep for up to a year. Once opened, store in the fridge, will keep for at least a month.
  • Makes about 7 half pints.

Nutrition

Serving: 1tablespoon | Calories: 17kcal | Carbohydrates: 4g | Potassium: 12mg | Sugar: 4g
Keyword plum jam
Tried this recipe?Click HERE to rate it!
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Filed Under: Affiliate, All Recipes, By Type of Dish, Canning & Preserving, Disclosure, Food, Gluten Free, Sauces, Seasonings and Condiments, Vegetarian Tagged With: homemade jam, plum jam, plums

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47 Responses

  1. Lisa says

    December 31, 2020 at 8:53 pm

    my hubby and I are new to jam making,we used your recipe and turned out beautiful thanks

    Reply
    • Kimberly @ The Daring Gourmet says

      December 31, 2020 at 10:21 pm

      Wonderful, thanks so much, Lisa!

      Reply
  2. Gayle New says

    August 26, 2020 at 9:09 pm

    I made this twice without pectin, but it came out with a stiffer consistency than I wanted both times.
    The 2nd time I only heated it to 210, but it was still slightly rubbery. What am I doing wrong?
    I used 4lbs plums, 4C sugar and 2 Tbs lemon juice both times.

    Reply
  3. Holly says

    July 2, 2020 at 5:44 pm

    Thank you very much

    Reply
  4. Holly says

    July 2, 2020 at 5:30 am

    I made the jam but it hasn’t sealed. I used pectin. Can I reboot it and do it over. Do I need to add more pectin & sugar

    Reply
    • Kimberly @ The Daring Gourmet says

      July 2, 2020 at 9:42 am

      Hi Holly, yes you can empty the jars back into the pot and bring it back to a boil and re-can using new lids. You don’t need to add more sugar. If you used the pectin method then you “might” need to add more – I would use the cold spoon test first and see if the jam still sets without adding more.

      Reply
  5. Patsy Layer says

    June 27, 2020 at 3:35 pm

    Do you emanto store the jam with the rings removed, leaving only the seal in place? I am not clear on this point. I have always left the seal and ring in place. Looking forward to making your jam.

    Reply
    • Kimberly @ The Daring Gourmet says

      June 27, 2020 at 8:40 pm

      Hi Patsy, leaving the rings on is perfectly fine but not necessary. Once the jars have sat for 24 hours and the lids are securely sealed it is safe to remove the rings if you want to.

      Reply
    • Victoria says

      July 1, 2020 at 2:27 pm

      Hi! When you say removing the rings, what do you mean? Replacing them with another type of lid? Like a food grade plastic??

      Reply
      • Kimberly @ The Daring Gourmet says

        July 1, 2020 at 3:07 pm

        Hi Victoria, the canning lids I’m referring to for mason jars have two parts – a lid that you lay on the top of the jar and then a metal ring that screws down over the lid. Once the lid is properly sealed you can remove the ring if you wish so that you can re-use it on other jars, but you don’t have to remove the ring.

        Reply
  6. Janey Lupario says

    June 26, 2020 at 2:06 pm

    Hi Kimberly,
    I am excited to try your jam recipe as I have a ton of plums this year on our Santa Rosa plum tree. I was wondering if the plums should be weighed before or after removing pits?

    Reply
    • Kimberly @ The Daring Gourmet says

      June 26, 2020 at 10:25 pm

      Hi Janey, I weigh them before I remove the pits. Congrats on all your plums and I hope you enjoy this jam!

      Reply
  7. Shelly says

    June 10, 2020 at 9:11 am

    This is the easiest and best recipe!!!! I use it all the time!!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 10, 2020 at 9:42 am

      Wonderful, thanks so much, Shelly!

      Reply
  8. Ameerah says

    June 9, 2020 at 3:36 am

    I am so excited to see this recipe. I have been wanting to learn to start making my own jams. The store bought has so much extra added stuff that is not good. The recipe you shared looks so good an easy. I cant wait to try this .

    Reply
  9. Valmai Laycock says

    February 15, 2020 at 7:20 pm

    I had 5lb of plums from my tree this year, usually the birds get them, picked a lemon off the tree. So decided to make jam as have never made plum jam before. Great recipe, easy to do and came out FAB !

    Reply
    • Kimberly @ The Daring Gourmet says

      February 16, 2020 at 12:17 am

      I’m so glad you enjoyed it, Valmai, thank you!

      Reply
  10. Rach says

    January 20, 2020 at 10:59 pm

    Jam dosen’t seem to set it more runny consistency done none pectin recipe and simmer on lowest gas heat for longer.

    Reply
  11. Violet says

    January 8, 2020 at 3:23 pm

    This is a great article. I did have a problem getting my temperature past 190°F. As the jam is currently cooling, I’m not sure if my jam is a success. I continued to raise the temperature but finally removed it to avoid burning. Any insights in getting the temperature high enough?

    Reply
  12. DIANA CARVER says

    August 23, 2019 at 6:28 pm

    I added grated ginger to mine. It came out amazing!

    Reply
  13. Lori says

    August 11, 2019 at 5:38 pm

    Hi, can stevia be used in place of the sugar? Just seems like a lot of sugar. Or, can it e made with less sugar? I love plum jam and your recipe looks great. Thank you.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 11, 2019 at 9:14 pm

      Hi Lori, I haven’t tried it with stevia and am not sure if it’s on the “approved” list for canning. But you can definitely use less sugar, you can use as little as you like.

      Reply
  14. Janet Kenmotsu says

    August 7, 2019 at 7:28 pm

    I followed the non-pectin instructions to a T and turned out great! First time making jam, so I was pretty nervous, but these instructions were great! Thanks so much :)

    Reply
    • Kimberly @ The Daring Gourmet says

      August 7, 2019 at 7:48 pm

      I’m so glad it was a success, Janet, congratulations!

      Reply
  15. Kaylene Kaminski says

    July 27, 2019 at 1:03 pm

    How much pectin do I add? I do not see the measurement.

    Reply
    • Kaylene Kaminski says

      July 27, 2019 at 3:58 pm

      oops, never mind. I see it now

      Reply
  16. Mandy says

    July 24, 2019 at 3:13 pm

    Can you put it in the freezer after cool to make it freezer jam? I don’t have a way to can anything.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 24, 2019 at 3:44 pm

      Hi Mandy, yes you can. I would follow the directions to make it without pectin. Leave about 1/2 inch headspace from the top of the jar.

      Reply
  17. letty bromenschenkel says

    July 23, 2019 at 12:40 am

    one of the best published.
    Thank you.
    I made a plum sauce and chopped the plums prior to cooking
    it turned out great.

    Reply
    • Kimberly @ The Daring Gourmet says

      July 24, 2019 at 10:37 pm

      Thanks so much, Letty, I’m glad you enjoyed it!

      Reply
  18. Brooke says

    July 5, 2019 at 11:40 am

    Hi there, can the recipe be doubled?

    Reply
    • Kimberly @ The Daring Gourmet says

      July 5, 2019 at 7:17 pm

      Hi Brooke, I haven’t doubled this before so I can’t say for sure, but it’s generally recommended not to double jam recipes.

      Reply
  19. G b says

    June 24, 2019 at 5:25 pm

    Made this today, wonderful instructions for both types. I made it with no pectin which was new for me. It took along time to come up to temp but it turned out great and very delicious

    Reply
    • Kimberly @ The Daring Gourmet says

      June 24, 2019 at 8:32 pm

      Wonderful, Gb, I’m so glad you enjoyed it, thank you!

      Reply
  20. Sherry Morris says

    June 9, 2019 at 1:36 pm

    Do you leave the peelings on the plums? Thanks!

    Reply
    • Kimberly @ The Daring Gourmet says

      June 11, 2019 at 2:38 pm

      Hi Sherry, yes, just leave the skins/peelings on.

      Reply
  21. Roseanna Pope-Martin says

    March 1, 2019 at 1:19 pm

    Have not tried the recipe yet, but it seems pretty good. I am making jam today, so we’ll see.

    Reply
  22. Erin McBride says

    February 27, 2019 at 4:59 pm

    Thank you Kimberly for what looks to be a great recipe for plum jam. At what stage is the lemon juice added please?
    Thank you
    Erin

    Reply
    • Kimberly @ The Daring Gourmet says

      February 27, 2019 at 8:42 pm

      Hi Erin, thanks for catching that oversight. Add it in the very beginning along with the sugar. Happy cooking!

      Reply
      • Erin McBride says

        March 11, 2019 at 11:59 am

        Hi Kimberly I made your Jam recipe and it turned out brilliant. Very, very tasty and definitely a keeper. Thank you so much!

        Reply
        • Kimberly @ The Daring Gourmet says

          March 11, 2019 at 3:32 pm

          I’m so happy to hear that, Erin, thank you!

          Reply
  23. Sarah says

    December 30, 2018 at 11:55 am

    I made this jam. It set perfectly and is yum. Never before have I had success with jam, until now. Thank you for the recipe.

    Reply
    • Kimberly @ The Daring Gourmet says

      December 30, 2018 at 3:57 pm

      That’s fantastic, Sarah, congratulations and thank you!

      Reply
  24. Madison Smith says

    September 26, 2018 at 3:46 am

    Hey Kimberly…! Awesome, this is one of my favorite fruit and i will make a cake for my kid with your plum jam, Thanks for sharing ….keep sharing your new amazing recipes…..!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 26, 2018 at 1:58 pm

      Thanks so much, Madison! :)

      Reply
  25. Andrea says

    September 25, 2018 at 4:20 am

    wow! it’s a nice jam

    Reply
  26. Ginger Smith says

    September 24, 2018 at 7:07 am

    Your jam looks lovely and lucky you to have so many nice plum trees. Right now I can get Italian plums at a great price so I think it is time to make plum jam.

    Reply

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kimberly killebrew the daring gourmet

Welcome!  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.  Come travel the world through your taste buds!

Amazon Affiliate Disclosure:
The Daring Gourmet is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.  As an Amazon Associate I earn from qualifying purchases.

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