Sweet, tangy, and beautifully vibrant, this Homemade Plum Jam is a classic canning favorite. With just a few simple ingredients and no added pectin, this jam captures the fresh flavor of ripe plums in every jar. Perfect for toast, desserts, and gifting, this recipe is water-bath safe and pantry-ready.
Why You’ll Love This Recipe
This plum jam recipe is simple, wholesome, and requires no commercial pectin, relying instead on the natural pectin found in plums. Whether you are an experienced home canner or a beginner looking to explore the art of preserves, this recipe offers a straightforward method with delicious, spreadable results. The cinnamon option adds a subtle warmth, while the jam’s vivid color makes it as beautiful as it is tasty. It’s an excellent way to preserve the flavor of summer and makes for delightful homemade gifts during the holiday season.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 1/2 lbs ripe plums, pitted and chopped
- 2 cups granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon (optional)
Directions
- Prepare the jars: Sterilize canning jars, lids, and rings by boiling or washing in hot soapy water. Keep them warm until ready to use.
- Combine ingredients: In a large pot, mix chopped plums, sugar, lemon juice, and cinnamon if using.
- Cook the jam: Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat and let it simmer for 20 to 30 minutes, or until it thickens.
- Test for doneness: Use the cold plate method—place a spoonful of jam on a chilled plate, let it cool for a few seconds, and run your finger through it. If it wrinkles and holds shape, it’s ready.
- Fill the jars: Carefully ladle the hot jam into sterilized jars, leaving 1/4 inch of headspace. Wipe the rims clean, place the lids on, and screw on the rings.
- Process the jars: Place the jars in a boiling water bath and process for 10 minutes (adjust processing time if at higher altitudes).
- Cool and store: Remove jars and let them cool for 12 to 24 hours. Check the seals before storing in a cool, dark pantry.
Servings and timing
Servings: Makes approximately 4 to 5 half-pint jars
Prep time: 20 minutes
Cook time: 30 minutes
Processing time: 10 minutes
Cooling time: 12 to 24 hours
Variations
- Spiced Plum Jam: Add a pinch of ground cloves or nutmeg for a richer, spiced flavor.
- Plum Vanilla Jam: Stir in 1 teaspoon of vanilla extract after cooking for a mellow, aromatic note.
- Low Sugar Option: Reduce sugar slightly if preferred, but note that this may affect shelf life and consistency.
- Mixed Stone Fruit Jam: Combine plums with peaches, apricots, or cherries for a unique blend.
Storage/Reheating
Store sealed jars in a cool, dark place for up to one year. Once opened, keep the jam in the refrigerator and consume within 3 weeks. For best flavor, let refrigerated jam sit at room temperature for a few minutes before serving. Do not microwave jars; instead, reheat small portions as needed in a separate container.
FAQs
What type of plums work best for jam?
Both red and black plums work well. A mix of varieties gives a richer, more complex flavor and deeper color.
Do I need to peel the plums?
No, the skins soften during cooking and help provide natural pectin, which aids in thickening the jam.
Can I make this jam without a water bath canner?
A large, deep pot with a rack or towel at the bottom can be used in place of a traditional canner, as long as jars are fully submerged and boiled for the correct time.
Is pectin necessary for this recipe?
No, plums naturally contain pectin, which allows the jam to set without any added commercial pectin.
How do I know when the jam is done?
Use the cold plate test: place a spoonful of jam on a chilled plate, let it sit for a few seconds, then run your finger through it. If it wrinkles and holds shape, it’s ready.
Can I reduce the sugar in this recipe?
Yes, but reducing sugar may result in a looser set and a shorter shelf life. Use lemon juice to help with preservation.
How long will sealed plum jam last?
Properly sealed and stored jars can last up to 1 year in a cool, dark pantry.
Can I freeze this jam instead of canning it?
Yes, this recipe can be adapted as a freezer jam. Let the cooked jam cool, place it in freezer-safe containers, and freeze for up to 6 months.
Why didn’t my jam set properly?
Possible reasons include undercooking, overly ripe fruit (low pectin), or inaccurate measurements. Reboiling with a bit more lemon juice may help.
Is it safe to double the batch?
Doubling may affect how evenly the jam cooks and sets. It’s best to make separate batches for consistent results.
Conclusion
Homemade Plum Jam is a timeless, rewarding project that brings the vibrant taste of fresh summer plums into your pantry year-round. With simple ingredients and no added pectin, this recipe is ideal for preserving the season’s bounty and sharing with family and friends. Whether you enjoy it on toast, in desserts, or straight from the spoon, this jam is sure to become a staple in your home.
PrintHow to Can Homemade Plum Jam
Sweet, tangy, and vibrant, this Homemade Plum Jam uses simple ingredients and no added pectin. It’s perfect for canning and storing, making it ideal for toast, desserts, and gifting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4–5 half-pint jars 1x
- Category: Preserve
- Method: Canning
- Cuisine: American
- Diet: Vegan
Ingredients
- 2 1/2 lbs ripe plums, pitted and chopped
- 2 cups granulated sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon cinnamon (optional)
Instructions
- Sterilize jars, lids, and rings. Keep them warm until ready to fill.
- In a large pot, combine chopped plums, sugar, lemon juice, and cinnamon (if using).
- Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce heat and simmer for 20–30 minutes, or until jam thickens.
- Test for doneness using the cold plate method: place a spoonful on a chilled plate and check if it sets.
- Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims, then seal with lids and rings.
- Process jars in a boiling water bath for 10 minutes (adjust time for altitude if needed).
- Let jars cool for 12–24 hours. Check seals before storing in a cool, dark pantry.
Notes
- No added pectin needed—plums contain natural pectin.
- Use a mix of red and black plums for deeper, more complex flavor.
- Refrigerate after opening and use within 3 weeks.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg