This easy recipe for homemade Plum Jam is made with no peeling or pectin. It is the best way to turn summer fruit into something magical. It's sweet, tart, & beautifully spreadable on just about anything.
Why this Plum Jam Recipe is Amazing: No canning equipment or experience needed. This no-fuss fruit spread is simple to make plus you get to make is smooth or chunky - just the way you like it.
If you have never made homemade jelly, jam, or preserves, do not worry. It is not complicated & my recipe is done without any fancy water baths or pressure-cooking canning process.
All you need is a sturdy pot and a candy thermometer. And if you are short like me, a step stool so you can see the bottom of the pot to make sure it has gelled - see steps below for this important note.
When life gives you plums, you make this jam or my recipe for Homemade Plum Ice Cream. Both are to die for. Ok, now we cook!
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Ingredients
All you need is 3 real ingredients for making jam at home. Fresh plums are the star so make sure they are free of bruises or defects.
I am using yellow Early Golden plums I got from my neighbor's tree. I have made this with Santa Rosa plums off my tree or Italian Prunes from the farmer's market - all come out YUMMY!
This is my favorite recipe to make once they get overripe and too soft for eating while standing over the kitchen sink! Freestone plum varieties are the easiest to use but whichever is your favorite, go for it.
Here are important notes for some ingredients:
- Plums - fresh ripe fruit; any variety or color.
- Sugar - real white sugar is the classic sweetener.
- Lemon Juice - just a touch for bright citrus notes that balances the sweetness.
See the recipe card for full list, quantities, & any substitutions/variations.
How to Make Homemade Plum Jam
In about 30 minutes this recipe is ready to tuck away in the fridge. You may want to hide it in the back so it doesn't disappear right away - just saying.
Here are the easy steps for making stovetop jam with fresh plums:
- Add Ingredients to the Pot
- Boil until Gel Temperature is Reached
See the step-by-step instructions with photos below plus the recipe card at the end of the post.
1 - Add Ingredients to the Pot
Begin by washing, drying, & removing the pit from the plums. No need to remove the skin - you need it for it's natural pectin (no added powders or gels here).
If your plums are large, cut them into 4-6 chunks. If small simply cut them in half. The smaller size helps speed up the cooking process so they breakdown faster.
To a medium-sized pot, add the dice fruit, sugar, and lemon juice. Turn the heat on medium-high and wait for it to start to bubble.
After about 5 minutes on medium-high heat a foam will form and start to bubble away - see above photo. This is exactly what you want to see.
2 - Boil until Gel Temperature is Reached
Having a candy thermometer that clips to the side of you pot is key for this step. Once it is hot enough to reach the gel state, it is ready. Here is how that goes.
Continue stirring and simmering the plums over medium-high heat. Once it reaches 180°F, make sure you are stirring almost constantly and you do not walk away.
Continue stirring and watching the thermometer. Once it reaches 200°F, start checking if it is ready.
TIP: This happens around 220°F but can happen as early as 200°F - based on the amount of pectin in your fruit will vary.
Is it ready yet? Using a wooden spoon, scrape the bottom of the pot. If the plum jam separates (as seen here) and you can see the bottom of the pot for 1-2 seconds before it fills back in - is has gelled!
Remove from the heat and let it cool for 5-10 minutes. Then spoon into a glass jar, leave the lid off until completely cool.
Serving & Storing
Once the jam has cooled simply screw the lid on tight. No water bath or canning process needed.
Store in the refrigerator for up to a month. I do not recommend freezing and make sure it is not stored at room temperature in the pantry.
What to Serve with Homemade Plum Jam : This summer treat is great on all sorts of baked goods, desserts, breakfast foods, & savory pairings. Spread it on a slice of my Dutch Oven No-Knead Bread or a warm Buttermilk Muffin.
Here are some other yummy ideas on what to pair this condiment with:
- Spread on toast, english muffins, bagels, air fryer waffles, or croissants.
- Pair with peanut butter for the ultimate PBJ sandwich for kids or adults.
- Top crostini with brie & a dollop of this jam for a gourmet appetizer.
- Spoon over Greek yogurt or ice cream like I do with my peach compote.
Recipe Tips & Behind the Scenes
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- #1 Tip - Make sure to stir often once the temperature reaches 180°F so it does not burn.
- #2 Tip - continue stirring and do not step away until it is ready & reaches 220°F.
- Use mason jars with screw on tops for storing. Tight-fitting containers with snug lids will work too but may only last a week in the fridge instead of 30 days.
- Do not add water or juice. This will be thick, gelled, & perfectly spreadable.
- There is a difference between jelly, jam, & preservers. Jelly is made with just the juice and added pectin to solidify it. This jam recipe uses the natural pectin found in the fruit skins to get the thick yummy texture.
FAQ
Jams are typically smashed fruits with sweeteners to make the spreadable condiment. Preserves will be chunkier with tiny bits of fruit still present. You can make the recipe either way which is why I love making it from scratch.
You can use any ripe fresh fruit. I like freestone plums since they are easier to pit but any variety will work. Whether you have red, purple, yellow, or any colored plums, this recipe will work.
To make sure your jam will set and be "gelled", make sure you heat it to 220°F. It takes about 15-20 minutes over a high simmer to reach this state.
No. I find diluting the natural fruit juices, pulp, & skin makes for an inferior recipe. It also can stall or make the jam not gel if it doesn't have enough natural pectin to balance out all the extra liquid. Do NOT add either.
Plum Jam
Equipment
- Candy Thermometer
- nonstick medium pot
- wooden spoon
Ingredients
- 3 pounds fresh plums washed, dried, & pitted
- 1 cup sugar
- ½ tablespoon lemon juice
Instructions
- Cut clean pitted plums into small chunks. Do not remove the peel, this is needed for the natural pectin properties.3 pounds fresh plums
- To a medium nonstick pot clip on a candy thermometer to the side. Next, add the plums, sugar, and lemon juice. Stir with a wooden spoon to combine.1 cup sugar, ½ tablespoon lemon juice
- Over medium-high heat, bring the mixture to a boil - about 5 minutes. Once it starts to boil it will produce a foam on top.
- Reduce to medium so it continues to simmer with rolling bubbles. Continue stirring frequently so it does not stick or burn.
- Watch the thermometer. Once it gets to 180°F it will need constant stirring. Continue to cook and stir until it reaches over 200°F. This can take up to 20 minutes.
- WHEN IS IT READY? Using a wooden spoon to scrape the bottom of the pot. If it separates so you can see the bottom of the pot for 1-2 seconds before it fills back in - is has gelled! NOTE: This happens around 220°F but can happen as early as 200°F - based on the amount of pectin in your fruit will vary.
- Turn off the burner and move the pot to the side for the jam to cool down. After 5-10 minutes it will be cool enough to add to a glass jar. Safety Tip: DO NOT put the lid on until the jam has cooled 100% at room temperature.
- SMOOTH VARIETY: Before placing in the jars, use an immersion blender in the pot of jam until it reaches the desired consistency.
Notes
- Keep sealed in the jar in the refrigerator for up to a month.
- This makes about 1.5 cups or 12 ounces of jam.
- Do not freeze or store at room temperature.
- Any color of plum or fresh prune will work; red, purple, yellow, etc.
- Freestone plum varieties like Santa Rosa, Italian Prunes, etc are easiest to work with since the pit falls right out when cut in half.
Nutrition
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Gail says
! thing you don't explain is how to make it smooth
Angela says
Thank you for the comment, the final step in the process somehow cut off. I have added the Smooth Variety step in the recipe card again and hopefully it stays there and doesn't get accidentally deleted again. I hope this helps.
PJM says
Why can't the jam freeze? I usually follow Martha Stewart's recipes for jam and she always freezes.
Angela says
Jam can be frozen I just personally don't recommend it. I found with this recipe that the fruit discolored once defrosted (almost a grey tone) and didn't look appetizing. It may be due to the light colored plums (yellow) that I used vs red or purple varieties. If you use other plums and freeze it, let me know how it works out. If I make some more this summer with other plums, I may give it a try.