Description
A naturally thickened, large-batch plum jam made with ripe plums and sugar. Ideal for canning and storing year-round, this recipe uses a repeated simmer-and-cool method to develop rich flavor and consistency without added pectin.
Ingredients
Scale
- 12 lbs ripe plums, washed, halved, and pitted (skins left on)
- 4 to 4½ cups granulated sugar (adjust to taste)
- Optional: 1 tsp cinnamon, 1 tsp vanilla extract, 1 tbsp lemon juice
Instructions
- Prepare the Plums: Wash, halve, and pit the plums. Cut into chunks if desired. Leave skins on for flavor and natural pectin.
- Macerate the Fruit: In a large bowl, combine plums and sugar. Stir and let sit at room temperature for 1 hour to draw out juices.
- Cook the Jam (Boil-Simmer-Cool Method): Transfer the fruit mixture to a large stockpot. Bring to a boil uncovered, then reduce to a simmer for 10 minutes. Remove from heat and let cool to room temperature. Repeat this process 3 more times (4 total) to gradually thicken the jam naturally.
- Final Simmer: On the final round, simmer longer if a thicker consistency is desired. Add cinnamon, vanilla, or lemon juice if using. Blend with an immersion blender for a smoother jam if preferred.
- Sterilize the Jars: Wash pint-sized mason jars and lids. Dry jars in a 215°F (100°C) oven for 20 minutes. Boil lids in water for 5 minutes to sterilize.
- Fill and Seal: Ladle hot jam into warm jars using a funnel, leaving ½ inch headspace. Wipe rims clean, apply lids, and screw bands fingertip-tight.
- Water Bath Canning: Submerge sealed jars in a large pot of boiling water (1–2 inches above jar tops) and boil for 15 minutes. Remove and cool undisturbed for 12–24 hours.
- Storage: Once sealed, store jars in a cool, dark place for up to 12 months. Refrigerate after opening and consume within 3–4 weeks.
Notes
This recipe is ideal for preserving large quantities of summer plums. No added pectin is required due to the natural thickening process. Great for gifts or pantry stocking.
- Prep Time: 1 hour 30 minutes
- Cook Time: 2–3 hours (over multiple rounds)
- Category: Jam / Preserves
- Method: Stovetop + Water bath canning
- Cuisine: Homemade / Traditional
Nutrition
- Serving Size: 1 tablespoon
- Calories: 40
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.3g
- Protein: 0g
- Cholesterol: 0mg
Keywords: plum jam, bulk canning, large batch jam, no pectin jam, summer preserves