Golden Plum Jam without Pectin

5 from 1 vote

Golden Plum Jam without Pectin

A bright, delicate jam made from golden or yellow plums with honey-like sweetness and subtle apricot undertones. No pectin needed. This NCHFP-tested recipe produces a beautiful amber preserve with a softer, more spoonable set than traditional red plum jam.

Prep Time20

Cook Time20

Canning Time10

Total Time50

Course: Jam

Cuisine: American

Keyword: Golden Plum Jam, Green Plum Jam, Plum Canning Recipes

Servings: servings, makes 8 half pint jars

Equipment

Water Bath Canner
Half-pint canning jars with lids and bands
Jar lifter
Canning Funnel
Instant-read or candy thermometer
Large heavy-bottomed pot

Ingredients

2 quarts golden plums measured after chopping and pitting, about 4 pounds whole plums
6 cups sugar
1 1/2 cups water
1/4 cup lemon juice fresh or bottled

Instructions

If canning, prepare a water bath canner, jars, and lids before beginning.
Wash the golden plums and cut them in half to remove the pits. Chop the plums coarsely, leaving the skins on. You should have about 2 quarts (8 cups) of chopped fruit.
Combine the chopped plums, water, sugar, and lemon juice in a large, heavy-bottomed pot. Stir to distribute the sugar and bring the mixture slowly to a boil over medium heat, stirring occasionally until the sugar dissolves.
Once boiling, increase the heat and cook rapidly, stirring constantly to prevent sticking or burning. The plums will break down as they cook and the mixture will thicken to a rich amber color.
Cook until the jam reaches gel point, about 220°F at sea level (8°F above the boiling point of water). You can also test for set using the cold plate method: drop a spoonful onto a chilled plate, wait 30 seconds, and push it with your finger. If it wrinkles, it's ready. Golden plums naturally produce a softer set than red varieties.
Remove the pot from the heat and skim off any foam if desired. Ladle the hot jam into prepared jars, leaving 1/4 inch headspace. Wipe the rims clean, apply lids and bands, and tighten to fingertip tight.
Process in a boiling water bath for 10 minutes at elevations up to 6,000 feet, or 15 minutes above 6,000 feet.
Remove jars from the canner and let them cool undisturbed for 12 to 24 hours. Check seals before storing. Properly sealed jars keep at room temperature for 12 to 18 months.

Notes

Golden plums produce a lighter, more delicate jam than red or purple varieties, with subtle honey sweetness and almost apricot-like undertones. The softer set is normal and matches the gentle flavor profile.

Including a few slightly underripe plums in your batch helps ensure a good gel, since underripe fruit contains more pectin.

Sugar

The tested recipe calls for 6 cups of sugar, but golden plums are often naturally sweeter than red varieties. You can reduce this to as little as 4 cups if you prefer a less sweet, more tart jam. Do not reduce below 4 cups.

Yield

Expect about 8 half pints, depending on how juicy your plums are and how long you cook the jam. Golden plums tend to be quite juicy, so the jam may take a bit longer to reach set point.

Storage

Without canning, store in the refrigerator for several weeks or freeze for up to 6 months. Sealed jars keep 12 to 18 months in a cool, dark place. Once opened, refrigerate and use within 3 to 4 weeks.

Jar Sizes

You can use quarter pint, half pint, or pint jars. Processing times are the same for all sizes up to pint. Do not can in jars larger than pint.

Altitude Adjustments

0 to 6,000 feet: 10 minutes
Above 6,000 feet: 15 minutes

The gel point also drops by 1°F for every 500 feet above sea level. At 1,000 feet, jams set at about 218°F.

Nutrition