SPREAD LOVE

Making homemade jam can seem intimidating at first, but this easy plum jam recipe with no pectin simplifies the process into something both delicious and doable. With just two ingredients—ripe plums and sugar—you can create a rich, spreadable jam that’s bursting with flavor, without the need for commercial pectin.

This guide will walk you through the entire process, from selecting the best plums to sterilizing your jars and preserving your jam safely for months. Whether you’re a beginner in the kitchen or a seasoned canner looking for a new twist, this recipe is your go-to method for a natural, fuss-free preserve.

Before we dive into the cooking, it’s important to understand proper home canning practices. For the most accurate, science-backed advice, always refer to resources like the USDA Complete Guide to Home Canning, which ensures you’re following current safety standards. You’ll also find useful techniques at the National Center for Home Food Preservation, especially when processing low-acid foods like fruit preserves.

Why Make Plum Jam Without Pectin?

No pectin means fewer additives and a more natural process
You retain the pure flavor of the fruit
Ideal for those sensitive to commercial pectin products
Lets the plums shine in both taste and texture

What Kind of Plums Work Best?

To get the most flavorful jam, use ripe, sweet plums. These are the best varieties:

Italian prune plums – sweet and meaty
Santa Rosa plums – juicy with a rich red flesh
Damson plums – slightly tart, ideal for a balanced jam

Pro tip: Slightly underripe plums have higher levels of natural pectin, which helps the jam thicken naturally during cooking.

Ingredients and Tools You’ll Need

Ingredients:

12 lbs of ripe plums, washed, halved, and pitted
4 to 4.5 cups of granulated sugar (adjust based on sweetness of fruit)

Equipment:

Large stockpot or Dutch oven
Mixing bowl
Jar lifter and funnel
Canning jars (8 pint-sized jars with lids)
Water bath canner or large pot with a rack
Clean towel and glass measuring cup

Step 1: Prepare the Plums

Wash the plums thoroughly.
Slice each plum in half and remove the pits.
There’s no need to peel the plums—the skins will dissolve as they cook and add body to the jam.

Step 2: Macerate with Sugar

Place the plum halves in a large mixing bowl.
Add sugar and stir until all plums are coated.
Let them sit at room temperature for at least 1 hour. This draws out the juices and begins the natural gelling process.

Step 3: The Slow Simmer Method

This recipe uses a repeated simmer-and-cool method across 2 days to develop flavor and texture without pectin.

Transfer the plums and sugar mixture into a large pot.
Bring it to a gentle boil, stirring occasionally.
Once boiling evenly, reduce heat and simmer for 10 minutes.
Remove from heat and let it cool uncovered to room temperature.

Repeat the boiling and cooling cycle four times. This slow simmering:

Allows water to evaporate, naturally thickening the jam
Intensifies the plum flavor
Preserves the fruit chunks for a preserve-like texture

Optional: If you prefer a smoother jam, use an immersion blender after the final boil.

Step 4: Sterilizing the Jars

Proper sterilization is essential for safe long-term storage.

Wash jars and lids in warm, soapy water.
Place jars in a 215°F (100°C) oven for 20 minutes to dry completely.
Boil the lids in water for 5 minutes to sanitize.

Step 5: Filling and Sealing the Jars

While the jam is still hot from the final simmer, ladle it into sterilized jars.
Leave about ½ inch of headspace at the top of each jar.
Wipe the rims with a clean cloth and screw the lids on gently—tight enough to seal, but not overly tight.

Step 6: Water Bath Canning

Place filled jars into a water bath canner or a large pot with a rack.
Ensure jars are covered by at least 1 inch of water.
Bring to a rolling boil and process for 15 minutes.
Remove jars and let sit undisturbed for 12 to 24 hours.

You’ll hear a “pop” as the vacuum seal forms. To check the seal, press the center of the lid—if it doesn’t move, it’s sealed.

How to Store Your Plum Jam

Store sealed jars in a cool, dark pantry for up to 1 year.
Once opened, keep in the refrigerator and use within 3 months.
If any jar doesn’t seal properly, refrigerate and use it first.

Flavor Variations to Try

Want to get creative? These natural add-ins pair beautifully with plum:

Ground cinnamon or cardamom
A splash of vanilla extract
A few tablespoons of lemon juice to enhance tartness
Swap in honey or monk fruit for part of the sugar (note: affects consistency)

Delicious Ways to Use Plum Jam

This plum jam is more than just toast-worthy. Try it with:

Pancakes or waffles
As a glaze for pork or roasted chicken
Mixed into plain yogurt
Spread inside thumbprint cookies or pastries

Tips for First-Time Jam Makers

Use a large pot—jam can bubble up quickly
Don’t skimp on simmer time; this helps the jam set
Stir often to prevent sticking or burning
Chill a small plate in the freezer and use it to test thickness: if a spoonful wrinkles when pushed, it’s ready

FAQs About Pectin-Free Plum Jam

Do plums contain natural pectin?
Yes. Slightly underripe plums are rich in natural pectin, which helps jam set without additives.

How do I thicken jam without pectin?
Repeat boiling with sugar over a couple of days to concentrate the fruit and naturally thicken.

Can I reduce the sugar in this recipe?
Yes, but reducing sugar may affect both taste and shelf life. You can start with 4 cups and adjust to taste.

Why didn’t my jam set properly?
It may need more boiling or have too much moisture. It will thicken more as it cools.

Can I freeze this plum jam?
Absolutely. Just leave ½ inch of headspace in the container to allow for expansion.

Can I blend the jam for a smoother texture?
Yes. Use an immersion blender after cooking if you prefer a smoother consistency.

Final Thoughts

Making easy plum jam with no pectin is a rewarding and simple process that lets the flavor of ripe fruit shine. Whether you’re spreading it on toast, gifting it to friends, or using it in baking, this recipe is one you’ll return to every year.

So grab those ripe plums and a big pot—your perfect jar of homemade jam awaits.