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–+ servings
Mason glass jar filled halfway with stovetop plum jam made without pectin.

Plum Jam

Angela
This homemade plum jam is sweet, tart, & delicious. The easy stovetop recipe is so simple to make in just 30 minutes and with just 3 ingredients. Made with real summer fruit and sugar. No peeling, pectin, or canning needed!
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Prep Time 5 minutes
Cook Time 20 minutes
Cooling 5 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 20
Calories 70 kcal

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

STORING:
  • 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.
PLUM VARIETIES:
  • 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

Calories: 70kcalCarbohydrates: 18gProtein: 0.5gFat: 0.2gSaturated Fat: 0.01gPolyunsaturated Fat: 0.03gMonounsaturated Fat: 0.1gSodium: 0.1mgPotassium: 107mgFiber: 1gSugar: 17gVitamin A: 235IUVitamin C: 7mgCalcium: 4mgIron: 0.1mg
Keyword 3-ingredient, breakfast, brunch, condiment, egg-free, fruit, gluten-free, sauce, stonefruit, summer, sweet
Tried this recipe?Let us know how it was!
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