Plum jam is a timeless preserve that tastes as though it took all day to make, yet it comes together in under an hour. Made with just plums, sugar, lemon juice, and a splash of water, this recipe sets well without added pectin and captures the rich, tangy sweetness of ripe plums in every jar.
If you’ve never made jam without pectin, plum jam is an excellent place to start. Plums are naturally high in pectin and gel reliably, making them forgiving for beginners.
This recipe has been reviewed for safety and accuracy by a Master Food Preserver certified through the University of Cornell Cooperative Extension.
This is my mother’s favorite jam. She often spoke of jars of plum jam from her childhood, but she never learned to make it and rarely found it in stores. Good plum jam is one of those things worth making at home.
I made this recipe to recreate that nostalgic flavor, and the reaction was worth the effort — the first taste brought back fond memories and confirmed the recipe works.
This plum jam recipe works with any variety of plum, though the flavor and color will vary. Deep-red plums such as Santa Rosa give the classic bold, slightly tangy jam with a ruby hue. Lighter-fleshed plums yield a more delicate, golden preserve.
On our Vermont homestead we grow many varieties, and the recipe performs equally well with hardy northern types like Alderman, La Crescent, Mount Royal, and Toka as it does with warm-climate varieties. Wild-foraged plums also make intensely flavored jam thanks to their natural tannins and bright acidity.
Notes from My Kitchen
This jam sets dependably every time, which is reassuring when you’re learning to make preserves without boxed pectin. The plums break down during cooking, producing a thick, spreadable jam that still spreads easily on warm toast. Because the fruit provides the pectin, choose plums you enjoy eating fresh — the better the fruit, the better the jam.
Red-fleshed plums deliver the deep, classic flavor I reach for, but every variety we’ve tried has been delicious. For a milder, almost honey-like jam try green-fleshed varieties; for an intensely tart and complex preserve, try damsons. This base recipe adapts well to whatever plums are in season.
My mother still asks for a jar whenever I make a batch. It’s a simple recipe that brings a lot of joy.
Quick Look at the Recipe
- Recipe Name: Traditional Plum Jam without Pectin
- Recipe Type: Jam without Pectin
- Canning Method: Water Bath Canning (optional)
- Prep Time: About 20 minutes
- Cook Time: 15 to 25 minutes
- Canning Time: 10 minutes for half pints or pints (adjust for altitude)
- Yield: About 8 half pints or 4 pints
- Jar Sizes: Quarter pints, half pints, or pints
- Headspace: 1/4 inch
- Ingredients Overview: Plums, sugar, water, and lemon juice. No pectin needed.
- Difficulty: Easy. Ideal for first-time jam makers without added pectin.
Ingredients
This recipe uses just four ingredients. Because the fruit supplies the pectin, selecting the right plums matters more than in pectin-added recipes.
- Plums: About 4 pounds fresh plums to yield roughly 2 quarts chopped. Any variety will work, but include a few slightly underripe plums if possible, since underripe fruit contains more pectin. Pit and chop coarsely, leaving the skins on for color, texture, and pectin.
- Sugar: The tested recipe calls for 6 cups of sugar for a balanced, reliable set. The jam will still set with as little as 4 cups if you prefer less sweetness. Do not reduce below 4 cups, as sugar affects texture and preservation.
- Water: 1 1/2 cups. This prevents scorching early in the cook before the plums release their juices and gives time for natural pectin to activate.
- Lemon juice: 1/4 cup. Adds brightness and the necessary acidity to help the jam gel and be safe for water bath canning.
If you prefer a lower-sugar method, consider using a tested low-sugar pectin and follow its instructions rather than altering this pectin-free recipe.
Step by Step Instructions
This jam comes together quickly and is forgiving when you follow a few simple steps.
Prepare the Plums
Wash the plums and halve them to remove the pits. Chop the fruit roughly into half-inch pieces — precision is unnecessary since the plums will break down during cooking. Keep the skins on for pectin, color, and texture.
Combine Ingredients
Place chopped plums, water, sugar, and lemon juice in a large, heavy-bottomed pot. A wide pot helps evaporation and speeds reaching the set point. Stir to distribute the sugar, then simmer over medium heat until the sugar dissolves and the plums begin to soften and release juice.
Cook to Gel Point
Bring the mixture to a rapid boil and increase heat as needed. Stir frequently to prevent sticking or scorching as the jam thickens. The plums will break down and the mixture will darken and reduce. Cook until the jam reaches gel stage, usually 15 to 25 minutes depending on fruit and stove.
Fill Jars
When the jam reaches set point, remove the pot from heat. Skim any foam if desired. Ladle hot jam into prepared jars, leaving 1/4 inch headspace. Wipe rims clean, apply lids and bands, and tighten to fingertip tight.
Testing for Set
A reliable gel point is 8°F above the boiling point of water — 220°F at sea level. An instant-read or candy thermometer gives the most consistent result.
If you don’t have a thermometer, use the cold plate test: chill a small plate in the freezer before cooking. Drop a spoonful of jam onto the plate, wait 30 seconds, then nudge it with your finger. If the surface wrinkles and the jam holds its shape, it’s ready. If it remains runny, continue cooking and test again in a few minutes.
Canning Plum Jam
Canning is optional but allows shelf storage. Without canning, refrigerate for several weeks or freeze for up to six months.
To make shelf-stable jars, prepare a water bath canner and process filled jars for 10 minutes at typical altitudes, adjusting processing times as needed for your elevation. After processing, cool jars undisturbed 12 to 24 hours and check seals before storing. Properly sealed jars keep 12 to 18 months.
Altitude Adjustments
For water bath canning, processing times increase at higher elevations:
- 0 to 6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
Yield Notes
About 4 pounds of fresh plums yields roughly 2 quarts (8 cups) of chopped fruit after pitting, and typically produces about 8 half-pint jars. Your yield will vary based on fruit juiciness and cooking time.
A shorter cook gives a softer set and more volume; a longer cook concentrates flavor and yields less volume with a firmer texture. Either approach is acceptable depending on your preference.
Use quarter pint, half pint, or pint jars. Do not can in jars larger than a pint for this recipe.
Serving Ideas
Toast is the classic pairing — a thick layer of plum jam on warm, buttered sourdough is exceptional. English muffins and biscuits are also ideal.
Plum jam makes a lovely glaze for roasted pork or duck when mixed with a splash of balsamic vinegar or soy sauce and brushed on during the final minutes of cooking. It also enriches pan sauces for pork chops.
For cheese boards, pair plum jam with aged cheddar, creamy brie, or blue cheese — the jam’s sweetness balances salty and tangy cheeses. Stir it into yogurt or oatmeal, spoon it over vanilla ice cream, or use it as a filling for thumbprint cookies and layer cakes.
Plum Jam FAQs
No. Plums are naturally high in pectin, particularly when you include a few slightly underripe fruits. With the right balance of sugar, acid, and cooking time, plums set reliably without boxed pectin.
Yes. The tested recipe calls for 6 cups of sugar, but the jam will still set with as little as 4 cups if you prefer less sweetness. Reducing sugar changes flavor and texture, so do not reduce below 4 cups for this method.
Under-cooking is the most common cause. Without added pectin, the jam must reach the gel temperature (about 220°F at sea level). Use a thermometer or the cold plate test to verify set. If jars are already filled and the jam hasn’t set, reheat to the correct temperature and re-can.
Any plum can make jam. Red-fleshed varieties like Santa Rosa, Satsuma, and Elephant Heart give deep color and robust flavor. European varieties and hardy northern types also make excellent jam. Choose plums you enjoy fresh for the best results.
Plum Canning Recipes
Damson Jam
Greengage Jam
Canning Plum Lemonade Concentrate
If you try this Plum Jam, leave a star rating and share your experience in the comments. I love hearing how your batches turn out!
64 makes about 8 half pints
Plum Jam without Pectin
15 mins
20 mins
10 mins
45 mins
Equipment
- Water bath canner (if canning)
- Canning funnel
- Instant-read thermometer
- Large heavy-bottomed pot
- Canning jars, lids and bands
Ingredients
- 4 lbs plums
- 6 cups sugar see notes for lower sugar
- 1 1/2 cups water
- 1/4 cup lemon juice
Instructions
- If canning, prepare a water bath canner and sterilize jars and lids before you start.
- Wash plums, halve to remove pits, and chop coarsely, leaving skins on.
- Combine plums, water, sugar, and lemon juice in a large, heavy-bottomed pot. Stir and bring slowly to a boil over medium heat until the sugar dissolves.
- Once boiling, increase heat and cook rapidly, stirring frequently to prevent sticking. The fruit will break down and the mixture will thicken.
- Cook until the jam reaches gel point, about 220°F at sea level, or use the cold plate test to confirm set.
- Remove from heat, skim foam if desired, and ladle hot jam into prepared jars leaving 1/4 inch headspace. Wipe rims, apply lids and bands, and tighten fingertip tight.
- Process jars in a boiling water bath: 10 minutes at typical altitudes (adjust as needed for elevation).
- Remove jars and cool undisturbed 12 to 24 hours. Check seals and store sealed jars in a cool, dark place for 12 to 18 months.
Notes
Including a few slightly underripe plums helps the jam set because underripe fruit contains more pectin.
Sugar: The tested amount is 6 cups, but the jam can set with as little as 4 cups. Do not reduce below 4 cups for this method.
Yield: Expect about 8 half pints. Four pounds of whole plums typically gives about 2 quarts pitted and chopped.
Storage: Refrigerate uncanned jam for several weeks or freeze for up to 6 months. Sealed, canned jars keep 12 to 18 months. Once opened, refrigerate and use within 3 to 4 weeks.
Jar sizes: Quarter pint, half pint, or pint jars are suitable. Do not can in jars larger than a pint.
Canning altitude adjustments:
- 0 to 6,000 feet: 10 minutes
- Above 6,000 feet: 15 minutes
Gel point: The set temperature falls by about 1°F for every 500 feet of elevation. Adjust your target temperature or tests accordingly.
Nutrition
, Carbohydrates: 22g
, Protein: 0.2g
, Fat: 0.1g
, Sugar: 22g
Nutrition information is an approximation.
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