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If you’ve ever dreamed of making your own homemade preserves but were intimidated by the process, this recipe for easy homemade plum jam with fresh fruit is the perfect starting point. With no pectin, no peeling, and just a few simple ingredients, this jam is incredibly flavorful, naturally thickened, and beginner-friendly.

Whether you’re looking to use up a basket of overripe plums or preserve the taste of summer, this guide walks you through everything you need—from choosing the right fruit to safely canning your jam for long-term storage.

This method follows modern home canning guidelines, which you can find through the National Center for Home Food Preservation. Plus, if you’re curious about why this recipe works so well without pectin, this article from Serious Eats explains the science behind jam-making in simple terms.

Why You’ll Love This Plum Jam

Uses only two main ingredients: plums and sugar
No pectin or peeling required
Naturally thick and delicious with minimal effort
A perfect gift or pantry staple
Customizable with flavors like cinnamon or vanilla

Choosing the Best Plums for Jam

When it comes to making a flavorful plum jam, choosing the right fruit is essential. Look for ripe but firm plums with high natural sugar content. Here are a few of the best varieties:

Italian prune plums – slightly tart, great texture
Santa Rosa – sweet and juicy
Damson plums – dark, rich flavor
Elephant heart – vibrant and juicy, great color

Make sure the fruit is not overly soft or moldy. Slight bruising is okay since the fruit will break down during cooking.

Ingredients You’ll Need

12 lbs of ripe plums (washed, halved, and pitted)
4 to 4½ cups granulated sugar (adjust to taste)
Optional: Lemon juice, cinnamon, cardamom, or vanilla extract

This recipe doesn’t use any added water or pectin. The natural juices and sugars do all the work.

Tools & Equipment Checklist

Before you begin, gather the following tools:

Large stockpot or Dutch oven
8 pint-sized mason jars with new lids
Jar lifter and canning funnel
Clean kitchen towels
Long stirring spoon
Optional: Immersion blender for smoother texture

You’ll also need a large pot or water-bath canner if you plan to store your jam long-term.

Prepping the Plums

Wash the plums thoroughly under cold water
Cut them in half and remove the pits
Optional: Chop into smaller chunks for faster breakdown during cooking
Do not peel—the skins will dissolve and enhance flavor

Macerating the Fruit

Place plums in a large mixing bowl
Sprinkle sugar over them evenly
Stir to coat every piece of fruit
Let them sit at room temperature for 1 hour
This draws out juice, softens the plums, and starts the preservation process

Cooking the Jam

This method uses a low-and-slow, multi-boil technique to naturally thicken the jam without added pectin.

Transfer macerated plums and juice into a large pot
Bring to a gentle boil uncovered, stirring occasionally
Once it boils evenly, simmer for 10 minutes
Turn off heat and let the jam cool to room temperature
Repeat the boiling/simmering/cooling process 4 times
On the final round, simmer longer if a thicker consistency is desired
Optional: Use an immersion blender between rounds for a smoother jam

Each round of boiling helps evaporate excess water while concentrating flavor. Be patient—the result is worth it.

Blending Options for Texture

Prefer your jam smooth? Here’s how to do it:

After the second or third simmer, blend with an immersion blender
Use a zigzag or “figure-8” pattern for even texture
Do not over-blend if you want to keep some fruit chunks
Blend while mixture is still warm but not boiling

Sterilizing and Preparing Jars

Clean jars are essential for safe canning. Here’s how to do it:

Wash jars and lids in hot, soapy water
Dry jars in the oven at 215°F (100°C) for 20 minutes
Boil lids in water for 5 minutes to sterilize
Use tongs to handle hot jars and lids

Filling and Sealing the Jars

While jam is hot, ladle it into warm jars using a funnel
Leave ½ inch headspace at the top of each jar
Wipe rims with a clean cloth
Screw lids on firmly but not overly tight
Air must escape during canning

Water Bath Canning Instructions

Place jars into a water bath canner or large pot
Ensure jars are covered with 1–2 inches of water
Bring to a rolling boil
Process jars for 15 minutes
Remove jars and let them sit undisturbed for 12–24 hours
Listen for the “pop” indicating a vacuum seal

After 24 hours, check that each lid has sealed (it should not flex when pressed). Any unsealed jars should be refrigerated and used within 3 months.

Storing and Shelf Life

Store sealed jars in a cool, dark place
Shelf life: Up to 12 months
Refrigerate after opening
Label jars with date for tracking freshness

Flavor Variations and Add-Ins

Want to customize your jam? Try adding:

1 tsp cinnamon or 1 pod cardamom for warmth
1 tsp vanilla extract for mellow sweetness
1 tbsp lemon juice or zest for brightness
1 cup chopped apple or berries for mix-and-match flavor

Always add flavorings during the final boil.

Common Mistakes to Avoid

Not simmering long enough – leads to runny jam
Over-stirring – can introduce air and reduce shelf life
Skipping sterilization – increases spoilage risk
Underfilling or overfilling jars – may prevent proper sealing

How to Use Homemade Plum Jam

This versatile fruit spread goes far beyond toast:

On pancakes, crepes, or waffles
Swirled into yogurt or oatmeal
As a tart or cookie filling
Glazed over pork chops or roasted vegetables
In PB&J sandwiches with a gourmet twist

FAQs About Homemade Plum Jam

Can you make plum jam without pectin?
Yes! Plums are naturally high in pectin. Long simmering and sugar help the jam set without additives.

Do you have to peel plums for jam?
No. The skins break down during cooking and enhance the flavor and color.

How long does homemade plum jam last?
Sealed and stored properly, up to 1 year. Opened jars should be used within 3–4 weeks.

Can I use frozen plums?
Yes. Thaw and drain excess water before starting.

Why is my jam runny?
It likely didn’t simmer long enough or didn’t reach setting temperature (220°F). You can reboil to thicken.

Can I use monk fruit or honey instead of sugar?
Monk fruit and honey change the flavor and may affect the set. Experiment in small batches first.

Final Tips for Perfect Jam

Use a candy thermometer to ensure temperature hits 220°F
Adjust sugar to taste during cooking, not before
Stir occasionally to avoid scorching
Don’t rush the process—the longer it simmers, the better it tastes

Making homemade plum jam with fresh fruit is as rewarding as it is delicious. Once you try this method, you may never go back to store-bought jam again. With just plums, sugar, and a little time, you’ll create a beautiful, flavorful jam perfect for gifts or your own pantry.