Description
This easy plum jam is made with fresh ripe plums, sugar, and lemon juice, with optional warm spice or vanilla for added depth. No pectin required—just classic small-batch canning goodness.
Ingredients
Scale
- 2 lbs of ripe plums, pitted and chopped (about 4–5 cups)
- 2 cups granulated sugar (adjustable for low-sugar variation)
- 2 tablespoons fresh lemon juice
- Optional: ½ teaspoon ground cinnamon or vanilla extract
Instructions
- Prepare the Plums: Wash, pit, and chop the plums. No need to peel. For a smoother jam, mash them slightly with a fork or potato masher.
- Combine Ingredients: In a large pot, combine plums, sugar, and lemon juice. Let the mixture sit for 15–20 minutes to draw out natural juices.
- Cook the Jam: Bring the mixture to a boil over medium-high heat. Stir frequently to prevent sticking, skim off any foam, and cook for 20–30 minutes until thickened. Optional: add cinnamon or vanilla extract during the final minutes.
- Test the Set: Drop a spoonful onto a chilled plate and run your finger through it; if it wrinkles, it’s ready. Or use a thermometer and aim for 220°F (104°C).
- Optional Blend: For a smoother consistency, blend with an immersion blender before jarring.
- Jar and Seal: Carefully pour the hot jam into sterilized jars. Wipe rims clean, apply lids, and process in a boiling water bath for 10 minutes to seal.
Notes
You can reduce the sugar for a more tart jam or add spices for flavor variations. Store sealed jars in a cool, dark place for up to a year. Refrigerate after opening.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Conservas / Mermeladas
- Method: CocciĂłn en cazo + envasado
- Cuisine: Casera / ConservaciĂłn
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 0g
- Cholesterol: 0mg
Keywords: plum jam, homemade preserves, low-sugar jam, no pectin jam, canning recipe