Make it from Scratch Challenge..No Pectin Plum Jam
This is an easy no pectin plum jam recipe that only takes 2 ingredients to make. You can make a big batch and can it. Or just keep it in the refrigerator to eat it right away. It’s so yummy!
More Jam Recipes to Try: Raspberry Freezer Jam | Strawberry Jam | Pear Jam | Blueberry No Pectin Jam
Easy Plum Jam Recipe ~ No Pectin Needed
My aunt stopped by for a visit and she was bearing a gift. She had brought us a nice bucket of plums from her plum tree.
These plums were very plump, juicy and flavorful. But I knew we wouldn’t be able to eat them all before they would go bad so I decided to make some jam.
After I held a few out for eating I took the other three pounds to make the jam. And it turned out so good. Here’s how to make a batch for yourself.
2 Ingredient No Pectin Plum Jam Recipe with Step by Step Photos
Step 1 Wash the Plums
Wash the plums really well. Place your plums in a bowl of water and scrub each one. I don’t know why but plums always have this gritty, powdery substance on them, so I always scrubbed that off.
Step 2 Pit and Chop the Plums
After the plums are washed, sliced them in half to remove the pit. Once they are all pitted you want to chop them up a bit.
You don’t want small pieces, big chucks are better.
Step 3 Add Sugar to the Plums
Once you have all your plums chopped, add the sugar to them. Just sprinkle it all over the top of the plums.
Step 4 Place Plum Mixture Overnight in the Refrigerator
Now place your plum mixture in the refrigerator overnight to make some nice juice to cook them in the next day.
This process called maceration and helps to bring the juice out of the fruit. And it makes for a better jam too. So worth the wait.
Step 5 Cook the Plums into Jam
The next day you’ll have lots of juice in with the plums, now it’s time to cook them.
At first, the mixture is just juice and chopped plums.
But as the cooking goes on the liquid boils off and the skins color the jam to a lovely dark purple.
You want to boil and constantly stir the mixture until you reach the gel point, which is 220 degrees.
How to Test You Have Reached the Gel Point
To test the gel point, place a small plate in the freezer and then when you are ready to test the jam, place a small amount of jam on to the plate.
Put the plate with the jam on it back into the freezer for a minute or two.
If the jam seems to be set, no longer runny, then it’s time to stop the cooking process.
Step 6 Water Bath Can or Place in the Refrigerator
Once the jam is at the gel point you can processed it in a water bath canner.
For my batch, I ended up with three jars of plum jam. One jar was opened right away by my husband, to use as a topping for his ice cream.
The rest were put away for eating later.
Here’s the printable recipe for No Pectin Plum Jam…
No Pectin Plum Jam
Ingredients
- 3 pounds of Plums washed, pitted and chopped
- 1 cup of sugar
Instructions
- Mix the plums with the sugar and let sit overnight in the refrigerator.
- Place the plums and any liquid into a large pot and cook over high heat to the gelling point (220 degrees) stirring constantly.
- Cool and store in the refrigerator or you can process it in a water bath canner.
This was my first try at making plum jam and it turned out so well I am sure I will be adding it to my canning list for next year.
What kind of jam is your favorite? Leave me a comment below and let me know.
This post is part of the Make it from Scratch Challenge hosted by Crystal of Money Saving Mom This post was originally publish in September of 2013 but was updated with new photos and content on June 17, 2020.
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This looks really tasty! Wish we had a plum tree nearby. I love plums. 🙂
Michelle it turned out so good. I really should have made a couple of batches. I will know better for next year.
I make every fruit jam there is but this is by far my favorite and so easy!!! Delicious!!!
Geri, so glad you like this recipe.
Thank you so much for sharing this recipe and process! I would love to get into making my own jams. I just ate the last plum from the store, but now I am looking forward to the next farmer’s market!!
Your welcome Kay, I make quite a few jams but this was my first try at Plum jam. Everyone at our house loved the jam in fact one jar is already gone. 🙂 I knew I should have made more. Thanks for stopping by.
This plum jam is amazing!!
So easy to make, I put it in the food processor when it was done cooking & then put half I the fridge and half in the freezer.
So glad you liked the recipe!
I love yellow plum jam cooked with a vanilla bean. After it cooks, open the bean and scrape the inside of the bean into the jam.
Pat, it sounds delicious.
This looks delicious Shelly!
Thanks, Erin.
This is awesome! I thought you always had to have pectin when making jam. Thanks for sharing.
Your welcome, Shannon. Thanks for stopping by. 🙂
Shelly, would this work with other fruits? You’re just full of vegan recipes lately! 😀
Danica, I think it would work for berries, apricots and peaches/nectarines. I have made rhubarb jam without any pectin too. I don’t think it would work for strawberries as they don’t have enough natural pectin but if you added a grated apple to the strawberries that might work. I hope that helps. 🙂
Hi what amount of rhubarb do you use and sugar. Thanks
Carole, I have a recipe for rhubarb jam you can find it here. I hope that helps.
If I put in freezer do I not have to do the canning process?
Sug, if you’ll be storing it in the freezer for later you won’t need to use the canning process.
This was ridiculously easy and super delicious!!! Thank you.
So glad you liked it, Julie.
How long did you have them in the canner?
Kristin for the plum jam I processed the jars in the boiling water canner for 10 minutes. I hope that helps.
I have 2 medium bags of frozen plums to do jam with and was wondering how much sugar I should add to do my jam?
Lynne, it would depend on how much your plums weigh. If they are around 3 pounds for both bags then 1 cup of sugar should work well. If you have closer to 4-5 pounds I would try 1.5 cups of sugar. I hope that helps.
Good and easy recipe. Can I freeze the jam in small containers?
David, yes it should freeze well.
What size jars did you use? thanks
I use a regular jelly jar size, I think they are half pint jars.
Thank you , I made this for me and my daughter in law and we both love it
First try a making any sort of jam. My neighbor has 2 plum trees and gave me about 8 lbs.. I tried your recipe and it worked fine. I got compliments from 2 neighbors – they loved it. I tweaked it a little by adding some powdered ginger and a teaspoon of lemon juice. I did not do the “canning process” but used some ZipLoc containers – let everyone know they should refrigerate it. Totally pleased with the recipe.
David, I like your changes to the recipe, it sounds really good. It’s so nice to have great neighbors who share with you. We have wonderful neighbors like that too. Thanks for taking the time to leave a comment.
All recipes I have followed with pectin require 1 cup sugar per pound. Is your jam very tart?😳
Carry, the plums I’ve used are nice and sweet so the jam turns out sweet. I hope that helps.
Easy recipe! Firmed up nicely.
I brought to boil, then 10 min simmer, 3 times; let sit overnight & repeated boil/simmer 3 more times. Plum preference is Santa Rosa/ Satsuma cross. Beautiful color!
Barbara, I’m glad you liked the recipe.
Can I double the recipe?
Yes, you can double the recipe. I hope that helps Michele.
Trying tonight. I have 4 plum trees 😲
Do I need to do the canner part for the plum jam. What if I want to use one or two of the jars.
Laura, if you’re only making one or two jars you can store them in the refrigerator or freeze them for longer storage. I hope that helps.
Hi, is it 3lbs of plums BEFORE pitting or 3lbs of pitted plums…?
Shelley,
I measure the amount of plums before pitting. I hope that helps.