How to Make Easy Low Sugar Plum Jam at Home (No Pectin Needed)

Making your own plum jam is a satisfying and delicious way to preserve the taste of summer. This easy low sugar plum jam recipe is perfect for anyone looking to reduce their sugar intake without sacrificing flavor. You don’t need any fancy ingredients—just ripe plums, a bit of lemon juice, and regular sugar.

Unlike traditional jam recipes loaded with equal parts sugar and fruit, this version uses significantly less sugar. That means more fruit-forward flavor, fewer calories, and a healthier option for spreading on toast or adding to yogurt.

If you’re curious about the health benefits of plums, check out this nutritional guide on plums from Healthline. Plums are rich in antioxidants, vitamins, and fiber, making this jam a sweet treat you can feel good about.

For those new to preserving, following safe canning practices is key. The USDA’s home canning guidelines are a great resource to help you get started with confidence.

Why Choose Low Sugar Plum Jam?

• Lower in calories and sugar than traditional recipes
• Highlights the natural sweetness of ripe plums
• Easier to digest and more suitable for diabetics or low-carb diets
• Requires no added pectin
• Can be made in small batches with basic kitchen tools

Ingredients You’ll Need

• 300g (10 oz) ripe sweet plums, chopped and pitted
• 60ml (4 tbsp) water
• 100g (½ cup) sugar
• Juice of ½ lemon

Optional Add-Ins

• A pinch of ground cinnamon
• A tiny slice of fresh ginger
• A splash of vanilla extract

Best Types of Plums for Jam

• Victoria plums – sweet, soft, and widely available
• Damsons – tart and high in pectin
• Greengages – green, juicy, and intensely sweet
• Any ripe dessert plum will do as long as it’s sweet

If using store-bought plums, look for labels like “super sweet” to ensure the fruit brings enough natural sugar to the recipe.

Do You Need Pectin?

No. This is a no-pectin plum jam recipe. Instead, the natural pectin in the fruit, boosted by the acidity in lemon juice, allows the jam to thicken naturally. The lemon juice also acts as a preservative by lowering the pH and inhibiting bacterial growth.

Tools You’ll Need

• Heavy-bottomed saucepan or jam pot
• Wooden spoon or heatproof spatula
• Weighing scale
• Lemon squeezer
• Chopping board and knife
• 1 sterilised glass jam jar with lid
• Canning funnel (optional)
• Cold saucer for wrinkle test

How to Make Low Sugar Plum Jam – Step-by-Step

1. Wash and chop the plums, removing pits. Don’t peel them—the skins add natural pectin.
2. Add plums, water, and lemon juice to a saucepan.
3. Simmer on medium heat until fruit becomes soft and pulpy (about 5–10 minutes).
4. Stir in the sugar until fully dissolved.
5. Turn heat to high and bring the jam to a rolling boil. Stir frequently.
6. After about 10 minutes, test the set using the wrinkle test:
   • Put a spoonful on a chilled saucer.
   • Place in the fridge for 5 minutes.
   • Run your finger through the jam; if it leaves a clear line and doesn’t run back, it’s ready.
7. Pour hot jam into sterilised jars and seal immediately.

How to Sterilise Jars

• Wash jars and lids in hot, soapy water.
• Rinse thoroughly.
• Place jars upside-down on a baking tray.
• Heat at 150°C (300°F) for 10–15 minutes.
• Pour boiling water over lids and let them dry on a clean towel.

Alternatively, run jars and lids through a hot dishwasher cycle just before filling.

Storage Tips

• Store in the refrigerator once sealed and cooled.
• Keeps for 6–8 weeks in the fridge.
• For longer storage, freeze jam in airtight containers for up to 6 months.
• After opening, consume within 1 week.

Troubleshooting Common Issues

• Jam too runny? Boil longer or repeat wrinkle test.
• Jam too thick? It was overcooked—add a splash of warm water and stir before serving.
• No set at all? Try adding more lemon juice and re-boiling.
• Crystals in jam? Sugar wasn’t fully dissolved—always stir until smooth.

Recipe Variations

Try experimenting with these tasty twists:

• Plum & Cinnamon Jam – Add ¼ tsp ground cinnamon
• Plum & Ginger Jam – Add 1 tsp freshly grated ginger
• Plum & Raspberry Jam – Mix 50/50 with fresh or frozen raspberries

Serving Suggestions

This jam is incredibly versatile. Here’s how you can use it:

• Spread on toast, croissants, or sourdough
• Swirled into Greek yogurt or porridge
• Served with brie or goat cheese on crackers
• As a filling for thumbprint cookies or cake layers

Can You Make it Sugar-Free?

Absolutely! For a sugar-free version:

• Use monk fruit sweetener, erythritol, or stevia
• Adjust to taste—start with ¼ cup and increase as needed
• Note: sugar-free versions may be softer in set and may not preserve as long

Can I Double the Recipe?

Yes—but no more than double. Larger batches are harder to set evenly and can scorch. Stir frequently and monitor the rolling boil carefully.

Nutrition Info (Per Tablespoon)

• Calories: 54
• Sugar: 13g
• Carbs: 14g
• Fiber: 1g
• Fat: 1g
• Vitamin C: 6mg

Low Sugar vs Regular Jam

FAQs

Do I need to peel plums for jam?
No. The skins break down during cooking and help the jam set naturally.

Can I freeze plum jam?
Yes. Let it cool completely, store in airtight containers, and freeze for up to 6 months.

How long will it last in the fridge?
Up to 8 weeks unopened. After opening, use within a week.

Can I water bath can low sugar jam?
Yes, but ensure acidity is high enough. Follow USDA safe canning guidelines.

What if my jam didn’t set?
Return it to the pot, add a bit more lemon juice, and boil again for 5–10 minutes.

Can I make it in a slow cooker or Instant Pot?
Not recommended for proper setting and sterilization. Use stovetop for better results.

Final Thoughts

This low sugar plum jam recipe proves that you don’t need heaps of sugar or fancy equipment to make something delicious. With just a few ingredients and simple techniques, you’ll enjoy a homemade fruit spread bursting with flavor—and goodness.

Let me know how your batch turns out, or tag your photos online—there’s something truly joyful about making and sharing homemade jam.