Description

A thick, flavorful plum jam made with ripe fruit, lemon juice, and customizable spices. Perfectly balanced in sweetness and ideal for toast, desserts, or gifting. No pectin required.

Ingredients

Scale

2 pounds ripe plums, washed, pitted, and chopped
1½ to 2 cups granulated sugar (adjust to taste)
2 tablespoons fresh lemon juice
Optional: pinch of cinnamon, vanilla extract, or grated ginger

Instructions

Prep the Plums: Wash, dry, pit, and chop plums into small pieces. Peeling is optional based on preference.
Combine Ingredients: In a large non-reactive pot, add plums, sugar, and lemon juice. Let sit for 15–20 minutes to release natural juices.
Cook the Jam: Bring mixture to a gentle boil over medium heat, stirring frequently. For a chunky texture, mash with a potato masher. Simmer for 30–45 minutes until thickened and glossy. Add optional spices (cinnamon, vanilla, or ginger) during the last 10 minutes if using.
Test for Doneness: Use the freezer plate test: drop a spoonful of jam onto a chilled plate. Wait 30 seconds, then push with your finger—if it wrinkles, it’s done. Alternatively, check with a thermometer; the ideal temp is 220°F (104°C).
Jar the Jam: Ladle hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims, apply lids, and process in a boiling water bath for 10 minutes if storing long-term.

Notes

Adjust sugar depending on the sweetness of the plums. This recipe makes a rustic, chunky jam, but you can blend it for a smoother texture. Keeps in the fridge for 3 weeks or up to 1 year if canned properly.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Mermeladas / Conservas
Method: Cocción en cazo + envasado
Cuisine: Casera / Tradicional

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, chunky jam, no pectin, homemade preserves, plum recipe