Easy Plum Jam Recipe (No Pectin) (2024)

My Love for Homemade Jams & Marmalades

One of the first things I did when I first started learning how to cook was making homemade jams and marmalades.

Along with baking homemade bread, making homemade jams has always been a form of therapy for me, and I’ve made strawberry jam, kumquat marmalade, mixed berry chia seed jam, fig jam, and even this easy apricot jam.

This summer, after we got our hands on a large bag of gorgeous, ripe juicy red plums, and they had been sitting on the counter for a couple of days, I decided it was high time to make plum jam.

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Why This Recipe Works:

• Simple Ingredients: This easy plum jam recipe only requires 4 simple ingredients that are easily accessible at the local grocery stores (nothing fancy needed!).
• Easy to Make: Even if it’s your first time making homemade plum jam, don’t worry because it’s a foolproof recipe that’s so easy you’ll be enjoying this delicious jam in no time at all!
• No Pectin Required: While some jam recipes call for pectin to bind the jams and help them set properly so as to prevent them from having a runny texture, no pectin is required to make this easy recipe. In this case, the lemon juice is the secret ingredient and acts as a natural pectin in binding the ingredients and creating the perfect gel-like consistency we associate with jam.
• Totally Gluten-Free, Vegan: Best of all, this plum jam recipe is totally gluten-free, dairy-free and vegan too, which means even those with Celiac disease or gluten or lactose intolerances can enjoy it too!

Ingredient Notes/Substitutions:

• Plums:You can use different types of plums for this recipe (whether red plums, black plums or yellow plums). I like cutting the plums into small pieces which helps the fruit to disintegrate better as they cook, as I prefer not to have large pieces of fruit in my jam. However, if you like having pieces of fruit in the jam, you can cut the plums into large pieces.
• Sugar:I used granulated white sugar, however you can also uselight brown sugarordark brown sugarif you prefer. If you are diabetic or insulin-resistant, I highly recommend that you useLakanto monkfruit sweetener(a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar). If you prefer your jam with less sugar, you can reduce the amount of sugar.
• Lemon Juice:I highly recommend using fresh lemon juice for the best flavor, but if you only have bottled lemon juice, that will work too. Don’t skip adding lemon juice because the acidity of the lemon juice helps to set the jam and prevents it from becoming runny.

How to Make Plum Jam (Step by Step):

1. Wash, Dry and Cut the Plums

Wash the plums well and dry them (no need to remove the plum skins, you can leave them on).

Slice the red plums into halves to remove the pits before cutting the flesh into smaller pieces.

2. Combine Plums and Water

Place the cut plums and water in a large non-stick skillet, large saucepan or large pot.

3. Simmer

Bring the ingredients to a full rolling boil before reducing to a simmer over medium heat, making sure to stir the plum mixture occasionally, until the pieces of fruit are soft and are start to disintegrate (approximately 15 to 20 minutes).

4. Add Lemon Juice and Sugar

Add the fresh lemon juice and sugar, stirring continuously so the sugar dissolves.

5. Bring to a Low Boil

Increase the heat and bring the mixture to a low boil for approximately 20 to 30 minutes, stirring often to prevent the jam from burning at the bottom of the skillet. Use a spatula, the back of a slotted spoon, or a potato masher to mash any large pieces of fruit as the jam cooks to a jelling point.

Once the jam coats the back of a spoon (or use a candy thermometer to check that temperature has reached 220F), the jam is ready.

If there is any foam on top of the jam, skim the surface to remove the foam.

6. Let Cool and Transfer to Sterilized Jars

Allow the hot jam to stand for at least 10 minutes in the skillet until it has cooled to room temperature before transferring the red plum jam to sterilized glass jars. Make sure to wipe rims of jars clean before sealing tight.

Dish by Dish Tips/Tricks:

• Don’t Skip the Lemon Juice: Since we are not using added pectin to set this plum jelly, make sure you don’t skip the lemon juice, which is required because the acidity of the lemon juice helps to bind the ingredients and create the gel-like consistency we love about jam.
• Add Extra Flavor: If you like, you may also add in a few cinnamon sticks to the skillet or pot as the jam cooks to add extra flavor.
• Extra Smooth Jam: If you want a smoother jam, you can either use an immersion blender to blend the final product to the consistency that you like.
• Use Sterilized Glass Jars:Make sure tosterilize your glass jarsbefore storing your jam to prevent any bacteria or mold from growing (which will cause the jam to spoil).
• Swap Out the Plums for Other Stone Fruit: If you don’t have fresh plums on hand, but would like to make this jam recipe anyway, simply use the same amount of other stone fruits instead, such as apricots, peaches, or nectarines! Or better yet, you could use a mix of all the stone fruits available!

Recipe FAQs:

Ingredients

UnitsScale

• 2 pounds fresh plums
• 1/4 cup water
• 2 cups granulated sugar
• 1 1/2 tablespoons fresh lemon juice

Cook ModePrevent your screen from going dark

1. Wash, Dry and Cut the Plums: Wash the plums well and dry them. Slice them in half to remove the stones before cutting the flesh into smaller pieces.
2. Combine Plums and Water: Place the cut plums and water in a large non-stick skillet, large saucepan or large pot.
3. Simmer: Bring the ingredients to boil before reducing to a simmer over medium heat, making sure to stir occasionally, until the plums are soft and are started to disintegrate (approximately 15 to 20 minutes).
4. Add Juice and Sugar: Add the fresh lemon juice and sugar, stirring continuously until the sugar has dissolved.
5. Bring to a Low Boil: Increase the heat and bring the mixture to a low boil for approximately 20 to 30 minutes, stirring often to prevent the jam from burning at the bottom of the skillet. Use a spatula or a back of a slotted spoon to mash any large pieces of fruit as it cooks. Once the jam coats the back of a spoon (or once temperature reaches 220F), the jam is ready.
6. Let Cool and Transfer to Jars: Allow the plum jam to stand for at least 10 minutes in the skillet until it has cooled before transferring the jam to sterilized glass jars and sealing tight.

Plums: I like cutting the plums into small pieces which helps the fruit to disintegrate better as they cook, as I prefer not to have large pieces of fruit in my jam. However, if you like having pieces of fruit in the jam, you can cut the plums into large pieces.

Sugar: I used granulated white sugar, however you can also use light brown sugar or dark brown sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend that you use Lakanto monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Lemon Juice: I recommend using fresh lemon juice for the best flavor. Don’t skip adding lemon juice because the acidity of the lemon juice helps to set the jam and prevents it from becoming runny.

Use Sterilized Glass Jars: Make sure to sterilize your glass jars before storing your jam to prevent any bacteria or mold from growing (which will cause the jam to spoil).

Storing: Store the jam jars for up to a year in a cool place away from direct light. Once opened, keep the jam in the refrigerator for up to 3 months.