Plum Jam without Pectin

5 from 1 vote

Old fashioned plum jam made with just fruit, sugar, lemon juice, and water. No pectin needed. This NCHFP-tested recipe sets reliably and works with any plum variety.

Prep Time15

Cook Time20

Canning Time10

Total Time45

Course: Jam

Cuisine: American

Keyword: Plum Canning Recipes

Servings: makes about 8 half pints

Equipment

Water Bath Canner
Canning Funnel
Instant Read Thermometer
Large heavy-bottomed pot
Canning Jars, Lids and Bands

Ingredients

4 lbs plums
6 cups sugar see notes for lower sugar
1 1/2 cups water
1/4 cup lemon juice

Instructions

If canning, prepare a water bath canner, jars, and lids before beginning. Sterilize the jars since the processing time is under 10 minutes.
Wash the plums and cut them in half to remove the pits. Chop the plums coarsely, leaving the skins on.
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.
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.
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 5 minutes at elevations up to 1,000 feet. Increase to 10 minutes at 1,001 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

This recipe works with any plum variety. Red-fleshed plums like Santa Rosa produce a deep, richly flavored jam, while lighter varieties make a milder preserve.

Including a few slightly underripe plums in your mix helps the jam set, since underripe fruit contains more pectin.

Sugar: The NCHFP recipe calls for 6 cups of sugar, but this jam will still set with as little as 4 cups if you prefer a less sweet preserve. 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. A shorter cook produces more jam with a softer set. Four pounds of plums as purchased is about 2 quarts pitted and chopped plums.

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.

Canning Altitude Adjustments

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

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

Nutrition