Description
A simple and quick small-batch plum jam recipe that requires no pectin and only a few ingredients. Perfect for preserving the flavor of ripe plums with minimal effort—ideal for a weekend project or when you have just a handful of fruit.
Ingredients
Scale
- 300g (10 oz) ripe sweet plums, chopped and pitted
- 60ml (4 tbsp) water
- 100g (½ cup) sugar
- Juice of ½ lemon
Instructions
- Wash and chop the plums (no need to peel), removing the pits.
- Add the plums, water, and lemon juice into a saucepan.
- Simmer on medium heat for 5–10 minutes until the fruit becomes soft and pulpy.
- Stir in the sugar until it is fully dissolved.
- Increase the heat and bring to a rolling boil, stirring occasionally.
- After 10 minutes of boiling, test the set by placing a small amount on a cold saucer. If it wrinkles when pushed, it is ready.
- Pour the hot jam into sterilized jars, seal tightly, and allow to cool.
Notes
This jam is best kept refrigerated. You can double or triple the quantities, but cooking time may increase slightly. Use ripe, sweet plums for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Jam / Preserve
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 tablespoon
- Calories: 35
- Sugar: 9g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.3g
- Protein: 0g
- Cholesterol: 0mg
Keywords: plum jam, small batch, quick jam, no pectin, homemade preserve