Plum Jam Recipe – No Pectin [Video]

Plum Jam is a sweet addition to biscuits, bread, and other delicacies! This one of a kind jelly recipe is a must for every household pantry!

If you want to add other fruity delights in your home, make sure to check out my awesome recipes for Strawberry Jam, Peach Jam, and Persimmon Jam.

Plum Preserves Recipe

Plum Jam is just about everything that you would look for in a homemade spread. It has the perfect combination of sweetness and tanginess that blends well with a lot of other desserts.

I always find that keeping a stock of jams and jellies very helpful. If you have guests with kids over, they can snack on it with crackers and it also can be a last-minute topping for cakes.

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It is also quite easy to make with only a handful of ingredients needed. In addition, the process can also be a fun activity that you can do together with your family. 

I am extremely delighted to be sharing my recipe for Plum Jam with you. It is extremely quick, fun, and hassle-free so you should enjoy not only cooking it but also eating the sweet jelly. 

Do you skin plums before making jam?

Traditionally, plums should be skinned when making a jam. They tend to come off tough and the product might end up chewy. 

However, if you want to save time, you can always run it through a food processor or a blender to smoothen.

How to make Plum Jam without pectin

• Prep the plums. Remove leaves, stem, and pit the fruit by getting a wooden spoon with a round end and shoving it into the fruit’s center to let the seed out. Cut it in half. 
• Mix the ingredients. Place the plum and add sugar until well-coated. Leave them for another hour. 
• Boil the ingredients. In a large pot, transfer the mixture and let it boil without any cover while stirring occasionally. Then, add lemon juice and zest. When it bubbles, let it simmer for 10 minutes before turning off.
• Repeat the process. Do the boiling and stirring process again for four more times. On the 4^th boil, make sure to let it simmer at a lower temperature. 
• Place in a jar. Lastly, transfer the mixture inside a sterilized jar. Seal it and place it in a canning pot for a hot water bath. Let it sit for a day, then serve. 

What to serve with Plum Jam?

This jam recipe works with a lot of food. For breakfast choices, you may want to take a look at some of these easy to make morning delights to pair the jelly with:

• Keto Pancakes
• Banana Bread
• Easter Greek Cookies

How to sterilize the jars?

Sterilizing the jar is crucial in keeping your jam healthy and increase its shelf life. Before you transfer your mixture make sure that you have washed your jars with warm soapy water.

Afterward, let it dry in a preheated oven for twenty minutes. For the lid, you can also let it boil to kill off any bacteria.

How long does homemade plum jam last?

The shelf life of jellies largely depends on the canning process. If you followed the steps that I have provided, then it would last for up to two whole years. 

Make sure that you also store it in a cool and dry place to avoid spoilage. However, once opened, you may want to consume the jam as soon as possible as I have found that it lasts for up to three months.

Recipe Tips:

• The fourth boil in the mixing process is the most crucial. Make sure that you do not forget to lower the temperature to avoid any scorches and burnt areas.
• All equipment involved should be clean and not only the jars. This helps preserve freshness.

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5 from 3 reviews

Plum Jam Recipe

Plum Jam is a sweet addition to biscuits, bread, and other delicacies! This one of a kind jelly recipe is a must for every household pantry!

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Author: Catalina Castravet Serves: 8 pint sized jars
Prep time: 2 minutes Cook time: 8 minutes Total time: 10 hrs

Ingredients

• 10 4.54 lbs kg  plums  (ripe)
• 4 1/2 900 cups g  white sugar 
•  Zest of 1 lemon 
•  Juice of 1 lemon 
•  mason jars with lids 

US Customary Metric

Instructions

1. Rinse the plums, halve them, and remove the pits.
2. Add the plums to a large mixing bowl and top with the sugar, stir to coat and let them sit for 2 hours.
3. Transfer the mixture into a large cooking pot.
4. Over medium heat, bring it to a boil uncovered, and stir occasionally.
5. Add lemon juice and lemon zest.
6. Boil until the mixture is bubbling uniformly.
7. Simmer for 2 hours on low heat, then turn off the heat. Cool to room temperature. Repeat this step 4 times. I usually get this done over a period of 2 days, or I start early in the morning.
8. Last time bringing it to a boil, make sure to stir frequently to prevent scorching and do NOT cool it.

Sterilize The Jars:

1. Wash the jars and the lids with warm water and soap then let them dry completely, this is important.
2. Boil the lids for 5 min.

Canning:

1. Transfer the hot jam into the jars using leaving about 1/2″ space.
2. Screw the lids on to hold a tight seal in place but don't over-tighten them.
3. Place the jars into the canning pot and cover with 2 inches of water. Bring to a boil and process for 15 minutes.
4. Remove from the pot and leave at room temperature undisturbed for 24 hours.
5. After 24 hours, check that the seal has formed by pushing down on the center of the lid, it should not move at all.
6. If the seal does not form, refrigerate jam and enjoy within 3 months.

Nutrition information

Calories: 696 Carbohydrates: 177 Protein: 4 Fat: 2 Saturated Fat: 1 Sodium: 1 Potassium: 890 Fiber: 8 Sugar: 169 Vitamin A: 1956 Vitamin C: 54 Calcium: 34 Iron: 1

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