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This homemade plum jam is naturally thickened without pectin and made with ripe, juicy plums no peeling required. It’s sweet, tart, and perfect for spreading on toast, swirling into yogurt, or gifting in pretty jars.

Ingredients

12 pounds sweet ripe plums, rinsed, pitted, and halved
4 ½ cups granulated sugar
8 pint-sized jars with lids

Instructions

Prepare the Plums

Place the halved, pitted plums into a large mixing bowl. Sprinkle with sugar and stir until all the fruit is coated.
Let the plums sit for 1 hour to release their juices.

Cook the Jam

Transfer the plum mixture into a large, heavy-bottomed pot. Bring to a boil, uncovered, stirring occasionally until the mixture is bubbling evenly.
Reduce to a simmer and cook for 10 minutes. Turn off the heat and allow the jam to cool to room temperature.
Repeat this process (boil, simmer, cool) four times total, stirring often during the final cooking stage to prevent scorching. The jam should be thick and glossy.

Sterilize the Jars

Wash jars and lids with warm, soapy water. Place jars in a 215°F (100°C) oven for about 20 minutes or until completely dry. Boil the lids for 5 minutes.

Fill and Process the Jars

While the jam is boiling hot, transfer it into sterilized jars using a funnel or glass measuring cup, leaving ½ inch of headspace at the top.
Screw on lids until just finger-tight—tight enough to seal but loose enough to let air escape.
Place filled jars in a canning pot, covering them with 1–2 inches of water. Bring to a boil and process for 15 minutes.
Carefully remove jars and let them sit undisturbed at room temperature for 12–24 hours. You may hear popping sounds as the jars seal.
After 24 hours, test the seal by pressing the center of each lid—it should not move. Any unsealed jars should be refrigerated and used within 3 months.

Why You’ll Love This Recipe

Made with just two simple ingredients—plums and sugar.
No peeling, no pectin, and no complicated steps.
Naturally flavorful with the perfect balance of sweetness and tartness.
Long shelf life when properly canned, making it great for gifting.

Tips

Choose ripe plums: Sweeter fruit means better flavor and natural thickness.
Prevent scorching: Stir frequently, especially during the final simmer.
Consistency check: Drop a small spoonful of jam onto a chilled plate—if it wrinkles when pushed, it’s ready.
Sterilization is key: Properly sterilizing jars ensures safe long-term storage.

Variations and Substitutions

Sweetness level: Adjust sugar to taste—reduce slightly for a tarter jam.
Flavor boost: Add a splash of vanilla extract, cinnamon, or grated ginger.
Mixed fruit jam: Combine plums with apricots, peaches, or cherries for unique blends.
Sugar alternatives: Try honey or coconut sugar, keeping in mind texture may vary.

FAQs

Do I need to peel the plums?
No! The skins break down during cooking and add flavor and color.

Can I use less sugar?
Yes, but sugar helps preserve the jam. If reducing sugar, store in the refrigerator and use sooner.

How long does it last?
Properly sealed jars last up to 12 months in a cool, dark place. Open jars should be refrigerated and used within 3–4 weeks.

Can I freeze instead of canning?
Yes—transfer cooled jam to freezer-safe containers, leaving space for expansion, and freeze up to 6 months.

Serving Suggestions

Spread on warm toast, bagels, or English muffins.
Spoon over pancakes, waffles, or crepes.
Swirl into oatmeal, yogurt, or ice cream.
Pair with cheese boards for a sweet contrast.
Use as a glaze for roasted meats or baked goods.