Description
An easy homemade plum jam made with fresh plums, sugar, and lemon juice. Naturally sweet and tangy, with optional spice additions for extra depth. No pectin needed.
Ingredients
Scale
- 2 pounds fresh plums, pitted and roughly chopped (no peeling necessary)
- 1 to 1½ cups sugar (adjust to taste)
- 2 tablespoons lemon juice
- Optional: pinch of cinnamon, vanilla extract, or freshly grated ginger
Instructions
- Prep the Plums: Wash and chop the plums into small pieces, leaving the skins on. Remove pits.
- Macerate: In a large saucepan, combine chopped plums, sugar, and lemon juice. Let the mixture sit for 30 minutes to release natural juices.
- Cook the Jam: Place the pan over medium heat and bring to a boil, stirring frequently to prevent burning.
- Blend (Optional): Use a potato masher or immersion blender to achieve your desired texture—chunky or smooth.
- Simmer: Continue to cook uncovered for 25–40 minutes, stirring regularly, until the jam thickens and reaches gel consistency.
- Test for Doneness: Drop a spoonful on a chilled plate. If it wrinkles when pushed, it’s ready. Alternatively, the jam should reach 220°F (104°C).
- Jar the Jam: Pour the hot jam into sterilized jars. Wipe rims, seal, and allow to cool.
- Storage: Store in the fridge for up to 3 weeks, or process in a water bath canner for 10 minutes for shelf-stable storage.
Notes
For flavor variations, add a cinnamon stick or 1/2 teaspoon of vanilla extract during cooking. This recipe yields a soft-set jam and can be made without added pectin due to the natural pectin in plums.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Preserves / Jam
- Method: Stovetop / Canning optional
- Cuisine: Homemade / Seasonal
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: 0.2g
- Protein: 0g
- Cholesterol: 0mg
Keywords: plum jam, homemade jam, no pectin, fruit preserves, canning, easy jam