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Home » Disclosure » Plum Jam

Plum Jam

September 23, 2018 by Kimberly Killebrew · 62 Comments

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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
4.94 from 15 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? Mention @daringgourmet or hashtag #daringgourmet
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62 Comments →

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62 Responses

  1. Keith says

    September 20, 2021 at 8:22 pm

    Didn’t work. Between this recipe and the Certo pectin instructions, I wound up with plum syrup.

    Reply
  2. Erin says

    September 19, 2021 at 4:39 pm

    I just made this today and it is amazing! Thanks for sharing your talents!

    Reply
    • Kimberly @ The Daring Gourmet says

      September 19, 2021 at 5:58 pm

      Thanks so much, Erin, I’m happy you enjoyed it!

      Reply
  3. JL says

    August 27, 2021 at 11:35 am

    Is the 4lbs before or after pitting?

    Reply
    • Kimberly @ The Daring Gourmet says

      September 1, 2021 at 7:16 pm

      Hi JL, that’s 4 lbs before pitting.

      Reply
  4. Pam says

    January 28, 2021 at 9:42 pm

    Just beautiful, first time making jam for a long time.

    Reply
  5. 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
    • Robert Roske says

      September 18, 2021 at 5:25 pm

      Do the skins break down during the simmer?

      Reply
      • Kimberly @ The Daring Gourmet says

        September 19, 2021 at 6:19 pm

        Hi Robert, yes they do.

        Reply
  6. 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
  7. Holly says

    July 2, 2020 at 5:44 pm

    Thank you very much

    Reply
  8. 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
  9. 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
  10. 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
  11. 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
  12. 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
  13. 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
  14. 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
    • Nicole Desgrosseilliers says

      September 27, 2021 at 5:51 am

      Hi.
      It does not say which type of pectin to use. Liquid or original?

      Thanks
      ND

      Reply
      • Kimberly @ The Daring Gourmet says

        September 27, 2021 at 7:43 am

        Hi Nicole, you can use either. Just follow the directions on whichever type of pectin you’re using.

        Reply
  15. 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
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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!

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