Plum Jam
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This plum jam recipe is easy to make and is delicious not only spread on bread and toast but 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 Without Pectin or With
With four Italian plum trees in our yard I get busy the end of every Summer processing loads of plums every which way possible: Dried, canned, frozen, dehydrated, turned into Fruit Leather, cakes (including this German Plum Cake), cobblers, Plum Butter, Plum Sauce (aka 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. And you have the option whether to use pectin or make it without. Whether you’re spreading it on toast, drizzling it over waffles or ice cream or any other way your heart desires, you’re going to love the fresh and vibrant flavor of this homemade plum jam!
Plum Jam Recipe
Let’s get started!
Wash the plums, cut them in half, discard the pits and place the plums in a large pot.
To chop or not to chop the plums:
- 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.
How to Can Plum Jam
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 leaving 1/4 inch headspace. 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.
Ways to Enjoy It
There are lots of ways you can enjoy your delicious homemade plum jam. Here are just a few ideas:
- Spread on bread, toast, scones, sourdough English muffins or crumpets.
- Served with waffles or pancakes (see my whole wheat sourdough waffles and oat waffles).
- Used as a filling for jelly rolls, donuts, turnovers, tarts, muffins, and cakes (see my Victoria sponge cake, whole grain jam squares and Berliner).
- Drizzled over ice cream or homemade yogurt.
Enjoy!
For more delicious homemade jam recipes be sure to try my:
- Gooseberry Jam
- Strawberry Rhubarb Jam
- Blackberry Jam
- Huckleberry Jam
- Black Currant Jam
- Plum Jam
- Red Currant Jelly
- Lemon Lime Marmalade
- Blueberry Lemon Apricot Jam
- Caramel Pear Butter
- Toasted Hazelnut & Date Spread
- Peach Bacon Jam
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Plum Jam
Ingredients
- 4 pounds Italian 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 the plums: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 leaving 1/4 inch headspace. 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 3 1/2 pints or 7 half pints.
Nutrition
Originally published on The Daring Gourmet September 28, 2018
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
Didn’t work. Between this recipe and the Certo pectin instructions, I wound up with plum syrup.
I just made this today and it is amazing! Thanks for sharing your talents!
Thanks so much, Erin, I’m happy you enjoyed it!
Is the 4lbs before or after pitting?
Hi JL, that’s 4 lbs before pitting.
Just beautiful, first time making jam for a long time.
my hubby and I are new to jam making,we used your recipe and turned out beautiful thanks
Wonderful, thanks so much, Lisa!
Do the skins break down during the simmer?
Hi Robert, yes they do.
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.
Thank you very much
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
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.
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.
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.
Hi! When you say removing the rings, what do you mean? Replacing them with another type of lid? Like a food grade plastic??
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.
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?
Hi Janey, I weigh them before I remove the pits. Congrats on all your plums and I hope you enjoy this jam!
This is the easiest and best recipe!!!! I use it all the time!!
Wonderful, thanks so much, Shelly!
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 .
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 !
I’m so glad you enjoyed it, Valmai, thank you!
Jam dosen’t seem to set it more runny consistency done none pectin recipe and simmer on lowest gas heat for longer.
Hi.
It does not say which type of pectin to use. Liquid or original?
Thanks
ND
Hi Nicole, you can use either. Just follow the directions on whichever type of pectin you’re using.
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?