I’m sharing a Red plum jam recipe that uses just four simple ingredients, is ready in under an hour, and stays completely gluten-free, dairy-free, vegan and pectin-free.
I admit I’m suspicious of jam that claims to capture summer, but this one actually pulls it off. With ripe plums and a bit of granulated sugar the jars sparkle with jammy fruit, and the flavor keeps changing in the mouth.
I wrote this because I wanted a Plum Jam Recipe Homemade that felt honest, not fussy, and it really lives up to that. Folks compare it to classic Red Plum Jam, and honestly I kept sampling it long enough to ruin my breakfast.
It’s ready in an hour and you’ll want to know why.
Ingredients
- Plums: Juicy, tart-sweet fruit, they’re packed with fiber, vitamin C and natural sugars.
- Granulated sugar: sweetens and helps set texture, mostly simple carbs, adds lots of calories.
- Lemon juice: adds bright acidity, balances sweetness and helps the jam thicken slightly.
- Sea salt: a tiny pinch lifts flavors, cuts cloying sweetness, has trace minerals.
- Lemon zest: optional, full of citrus oils and aroma, gives jam a fresher kick.
- Vanilla extract: optional sweet, warm note that rounds flavors, makes it taste homemade.
- Eating note: it’s fruit-forward and vitamin rich but still a sugary preserve, enjoy small amounts.
Ingredient Quantities
- 2 lbs (about 900 g) ripe plums, pitted
- 2 cups (400 g) granulated sugar
- 2 tablespoons (30 ml) fresh lemon juice
- 1/4 teaspoon fine sea salt
- 1 teaspoon lemon zest (optional)
- 1 teaspoon vanilla extract (optional)
How to Make this
1. Wash the plums, pit them and roughly chop into bite sized pieces so they’ll break down faster when cooking.
2. Put the chopped plums, sugar, lemon juice and salt into a large, heavy bottomed saucepan. Stir to combine and let sit 20 to 30 minutes so the sugar draws out the juices.
3. Heat the pan over medium heat, stirring often until the sugar dissolves and the fruit starts to bubble. Use a potato masher or the back of a spoon to gently mash the plums to the texture you like.
4. Turn the heat up a bit so the mixture reaches a steady boil, then lower to a medium simmer. Continue to cook, stirring frequently and scraping the bottom, until the jam thickens and looks glossy. This usually takes 20 to 40 minutes depending on how juicy your plums are. Skim any foam off the top if you want a clearer jam.
5. Check for set by putting a small spoonful on a chilled plate from the freezer; if it wrinkles when you push it with your finger its ready. Or use a candy thermometer and reach 220°F (104°C) for a reliable set.
6. Remove from heat and stir in the optional lemon zest and vanilla extract if you’re using them. Taste and add a pinch more salt or lemon juice if it needs brightness.
7. If you plan to eat it soon, spoon the hot jam into clean jars, leave about 1/4 inch headspace, wipe the rims, seal and let cool to room temp before refrigerating. Jam kept in the fridge will last a few weeks.
8. For longer storage do a water bath can: process filled, sealed jars in boiling water for about 10 minutes (adjust for altitude), then remove and let cool undisturbed until lids pop. Label and store in a cool dark place. Freezing in freezer safe containers also works great if you dont want to can.
Equipment Needed
1. Large heavy-bottomed saucepan (4 to 6 qt)
2. Cutting board and a sharp chef’s knife for pitting and chopping plums
3. Large mixing bowl to hold chopped fruit while you work
4. Measuring cups and spoons for sugar, lemon juice and salt
5. Wooden spoon or heatproof spatula for stirring and scraping the bottom
6. Potato masher or sturdy spoon to mash the plums to your preferred texture
7. Candy thermometer or a chilled plate from the freezer to test for set
8. Canning jars with lids (or freezer-safe containers), plus a wide-mouth funnel for filling
9. Jar lifter or long tongs and a large pot for a water bath if you plan to can the jam
FAQ
Easy Plum Jam Recipe (No Pectin) Substitutions and Variations
- Plums
- Peaches – same weight, peel if you like; they’re sweeter so you might cut sugar a bit.
- Apricots – equal weight, a tad tarter so sugar can stay the same.
- Cherries (pitted) – gives deeper color and flavor, may need a touch more sugar.
- Granulated sugar
- Honey – use about 3/4 cup honey for each 1 cup sugar, lower the heat a little and expect a darker jam.
- Maple syrup – about 3/4 cup per cup sugar, adds maple notes, reduce any extra liquid slightly.
- Light brown sugar or coconut sugar – swap 1:1; jam will be darker and more caramel-y.
- Fresh lemon juice
- Lime juice – equal swap, gives a brighter, sharper tang.
- Apple cider vinegar – use about half the amount (taste as you go) for acidity without citrus flavor.
- Citric acid powder – about 1/4 teaspoon in place of 2 tbsp lemon juice to help set and keep color.
- Vanilla extract (optional)
- Almond extract – use much less, about 1/4 to 1/2 teaspoon, strong flavor.
- Vanilla bean – scrape seeds from 1/2 to 1 bean for a richer, more natural vanilla note.
- Lemon zest – swap for a citrus lift instead of vanilla, about 1 teaspoon.
Pro Tips
– Use a wide heavy bottom pan so the liquid evaporates faster and you wont be simmering for hours. Less time on the heat means brighter color and fresher plum flavor, and you have less chance of scorching the bottom.
– If you want ultra smooth jam, slip the skins first by blanching the plums in boiling water then shocking them in ice water, or blitz the cooked jam briefly with an immersion blender and then sieve it. Dont over blend or youll lose texture, a few pulses is usually enough.
– To control the set without overcooking add a small amount of powdered pectin or a grated green apple (natural pectin) if your plums are very ripe and low on natural pectin. This lets you stop cooking sooner so the jam keeps a fresher taste.
– Reduce foaming and get a clearer jar by skimming with a slotted spoon, or add a tiny knob of unsalted butter near the end of cooking to quiet the surface. For long storage, always hot fill warm sterilized jars and process in a proper water bath, check lids for a good seal before you label.
Easy Plum Jam Recipe (No Pectin)
I'm sharing a Red plum jam recipe that uses just four simple ingredients, is ready in under an hour, and stays completely gluten-free, dairy-free, vegan and pectin-free.
8
servings
252
kcal
Equipment: 1. Large heavy-bottomed saucepan (4 to 6 qt)
2. Cutting board and a sharp chef’s knife for pitting and chopping plums
3. Large mixing bowl to hold chopped fruit while you work
4. Measuring cups and spoons for sugar, lemon juice and salt
5. Wooden spoon or heatproof spatula for stirring and scraping the bottom
6. Potato masher or sturdy spoon to mash the plums to your preferred texture
7. Candy thermometer or a chilled plate from the freezer to test for set
8. Canning jars with lids (or freezer-safe containers), plus a wide-mouth funnel for filling
9. Jar lifter or long tongs and a large pot for a water bath if you plan to can the jam
Ingredients
-
2 lbs (about 900 g) ripe plums, pitted
-
2 cups (400 g) granulated sugar
-
2 tablespoons (30 ml) fresh lemon juice
-
1/4 teaspoon fine sea salt
-
1 teaspoon lemon zest (optional)
-
1 teaspoon vanilla extract (optional)
Directions
- Wash the plums, pit them and roughly chop into bite sized pieces so they’ll break down faster when cooking.
- Put the chopped plums, sugar, lemon juice and salt into a large, heavy bottomed saucepan. Stir to combine and let sit 20 to 30 minutes so the sugar draws out the juices.
- Heat the pan over medium heat, stirring often until the sugar dissolves and the fruit starts to bubble. Use a potato masher or the back of a spoon to gently mash the plums to the texture you like.
- Turn the heat up a bit so the mixture reaches a steady boil, then lower to a medium simmer. Continue to cook, stirring frequently and scraping the bottom, until the jam thickens and looks glossy. This usually takes 20 to 40 minutes depending on how juicy your plums are. Skim any foam off the top if you want a clearer jam.
- Check for set by putting a small spoonful on a chilled plate from the freezer; if it wrinkles when you push it with your finger its ready. Or use a candy thermometer and reach 220°F (104°C) for a reliable set.
- Remove from heat and stir in the optional lemon zest and vanilla extract if you’re using them. Taste and add a pinch more salt or lemon juice if it needs brightness.
- If you plan to eat it soon, spoon the hot jam into clean jars, leave about 1/4 inch headspace, wipe the rims, seal and let cool to room temp before refrigerating. Jam kept in the fridge will last a few weeks.
- For longer storage do a water bath can: process filled, sealed jars in boiling water for about 10 minutes (adjust for altitude), then remove and let cool undisturbed until lids pop. Label and store in a cool dark place. Freezing in freezer safe containers also works great if you dont want to can.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 166g
- Total number of serves: 8
- Calories: 252kcal
- Fat: 0.3g
- Saturated Fat: 0.02g
- Trans Fat: 0g
- Polyunsaturated: 0.08g
- Monounsaturated: 0.13g
- Cholesterol: 0mg
- Sodium: 75mg
- Potassium: 177mg
- Carbohydrates: 62.8g
- Fiber: 1.6g
- Sugar: 61.1g
- Protein: 0.79g
- Vitamin A: 52IU
- Vitamin C: 10.7mg
- Calcium: 6.8mg
- Iron: 0.19mg
