Easy Plum Jam Recipe (No Pectin, Low Sugar, Can or Freeze)
Come enjoy our easy plum jam recipe, perfect for canning or the freezer. It's made with fresh plums (no peeling required), lemon juice, low sugar, and without added pectin - and is naturally thick, sweet and tart!
Equipment
- Large mixing bowl
- Large non-reactive pot
- Canning pot (water bath)
- Sterilized canning jars and lids
- Jar lifter, canning funnel, etc
- OR freezer-safe storage containers
- Immersion blender (or blender) optional
Ingredients
- 4 pounds fresh plums (recommend using mostly ripe, but about 1/4 of the plums can be slightly underripe for added pectin) - weighed after chopping and removing pits
- 2 cups organic white cane sugar
- 1/4 cup organic bottled lemon juice (do not use fresh-squeezed juice)
- 1 tsp fresh grated ginger (up to 1 Tbsp for a stronger ginger kick) optional
Instructions
Prep and Maceration
- Wash the plums with warm water, and then chop them into fairly small pieces. Discard the pits. (Our homegrown Santa Rosa plums are clingstone so I just cut around the pits the best I can.)
- Add the prepared plums to a large non-reactive mixing bowl, weigh to ensure you have four pounds (add more plums as needed), and then stir in the sugar. Mix thoroughly to combine. Give the fruit a light muddle or mash with a large spoon. I like to use my potato masher for this!
- Cover the bowl, and allow the fruit and sugar to sit for several hours, overnight, or up to 24 hours for the best results. (You can even let it sit for a couple days.) I like to leave it out at room temperature for a couple hours at first, but then it should be refrigerated thereafter.
Cooking
- Prepare and sanitize all necessary canning equipment.
- Combine macerated fruit with bottled lemon juice in a large non-reactive pot, along with the optional ginger.
- Bring to a rolling boil for couple of minutes, then reduce to a medium-high heat and cook uncovered at a steady simmer for another 17-20 minutes, until the jam reduces and thickens nicely.
- Stir frequently, including the bottom and sides of the pot to prevent sticking or burning.
- Recommended: around the 10-minute mark, blend a portion of the jam to increase thickness and break up some of the plum skins. (We like to keep it fairly chunky still though!) Use an immersion blender right in the pot, or carefully remove a few scoops to blend in a regular blender.
- Keep in mind that the jam will still look fairly thin while hot but will significantly thicken and set as it cools! If you’re unsure, do a plate test around the 15 minute mark to see if it’s set.
Canning Instructions
- Transfer hot jam into hot sterilized canning jars. Fill to 1/4" head room in jar. Wipe rims and add lids (rings finger tight only).
- Process in pre-heated boiling water canner per provided chart above for your elevation (e.g. 5 minutes for 0-1000 feet, 10 minutes for 1001-6000 feet - for pints or half pints)
Freezing Instructions
- Allow the jam to cool slightly in the pot before transferring it into freezer-safe containers of choice. Leave at least 1/2" of headroom.
- For the best results, allow the jam containers to fully cool in the refrigerator overnight before transferring to the freezer.
Storage and Shelf Life
- Store sealed canned jars in a cool dark location (e.g. pantry or cellar) and use within one year for best quality.
- Frozen plum jam will also stay good in the freezer for a year or longer, though the quality will start to degrade with time. Defrost in the refrigerator overnight.
- Once open, store unsealed jars in the refrigerator and use within one to two months.
Tried this recipe?Let us know how it was!