Plum Jam Recipe (No Peel, No Pectin!)
This post may contain affiliate links. Read my disclosure policy.
We’re on a canning spree this week. The air is crisp and the mornings are cool. We’re surrounded by a fiery array of leaves that rustle in the warm afternoon breeze. Fall is in the air and canning just feels right this time of year.
I could eat this plum jam by the spoonful; paired with a hot mug of tea (I’m totally day dreaming here)… Our tiny plum tree overproduces the most amazing little plums every year. I wish I could name this variety; anyone recognize these little beauties?
This recipe is really a cross between plum jam and plum preserves. It still has some of it’s preserve-like plum chunks, but it’s nice and thick and spreads beautifully. It’s awesome paired with breakfast pancakes or crepes. Oh and this would make the sweetest Christmas gift!
Home Canning Tools:
- 8 pint-sized jars with lids. I purchased them at Walmart.
- Large Stock Pot (20Qt+) with Rack (or purchase a canner)
- Jar lifter to safely transfer the jars
How to Make Plum Jam:
Cooking the Preserves:
1. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. Drizzle well with 4 1/2 cups sugar. Using a large spoon, stir plums with sugar until all are coated. If your plums are overripe or already very sweet, you may only need 4 cups of sugar total. You can add more sugar to taste while its cooking. Let plums sit at room temp with the sugar for about 1 hour, or until sugar is somewhat dissolved.
2. Transfer plums/sugar mixture in to a large cooking pot. Place it on the stove uncovered and bring to a boil, stirring occasionally. Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center. If it stops boiling after you stir it, continue boiling until everything is uniformly bubbling, then simmer for 10 minutes and turn off the heat. Let the pot stand uncovered until it is just warm to the touch or reaches room temp.
3. As soon as it cools, repeat step 2 the same way – simmering 10 minutes. You will bring it to a simmer a total of 4 times, stirring to prevent scorching the bottom. This is why it takes 2 days to make. It’s really easy though and so worthwhile! There’s no “set” waiting time between boilings. If 2 days doesn’t work for you, by all means, take 3 days. Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. If you want the preserves to have an even thicker consistency, you can boil it 5-6 times if you wish.
(Note: the fourth time you boil, bring it to a boil over a little lower heat and stir a few extra times to prevent scorching. Also, it thickens more as it cools. If using a different type of plum, I suggest adding sugar to taste in case they are more tart)
4. The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot.
To sterilize the jars:
1. Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.
2. Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
3. Screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape.
Current Canning Guidelines:
Get up to date on the most recent canning guidelines here. It’s a great resource to answer frequently asked canning questions. Current guidelines recommend the following process (instead of oven canning):
- Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes.
- Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal.
- After 24 hours, check that the seal has formed by pushing down on the center of the lid – it should not move at all. If the seal does not form, refrigerate jam and enjoy within 3 months.
Now don’t you want to curl up with a jar of that?
Plum Jam Recipe (No Peel, No Pectin!)
- 12 lbs sweet ripe plums, rinsed
- 4 1/2 cups white sugar
- 8 pint-sized jars with lids.
Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. Stir plums until all coated with sugar. Let them sit for 1 hour then transfer the mixture into a large cooking pot.
Bring it to a boil uncovered, stirring occasionally. Boil until the mixture is bubbling uniformly. Simmer for 10 minutes then turn off the heat. Cool to room temperature.
Repeat step 2 a total of FOUR times. Last time bringing it to a boil at the lower temperature, stirring frequently to prevent scorching.
To Sterilize Your Jars:
Start by washing your jars and lids with warm water and soap then let them dry in the oven at 215 for about 20 min or until completely dry. Boil the lids 5 min.
Filling and processing your jam:
Transfer your boiling hot jam to the jars using a glass measuring cup and a funnel (least messy method) leaving about 1/2″ space.
Screw the lids on enough to keep a tight seal in place but don't over-tighten them since air bubbles need to be able to escape.
Place packed cans into the canning pot and cover with 1-2 inches of water. Bring to a boil and process 15 minutes. Remove from the pot and leave at room temperature undisturbed for 12-24 hours. You may hear a pop when the jars fully seal. After 24 hours, check that the seal has formed by pushing down on the center of the lid - it should not move at all. If the seal does not form, refrigerate jam and enjoy within 3 months.
Recipe updated in 2019 to reflect new canning standards. Previously we used the oven method: screw the lids on enough to keep a tight seal in place but don’t over-tighten them since air bubbles need to be able to escape and place in the oven at 350˚F for 15 min then carefully remove from oven, flip upside down and let cool to room temperature.
Signs of Spoiled Canned Food:
With any type of canning, we follow this advice: “When in doubt, throw it out”
Discard and do not eat or taste any canned food if you notice any of the following:
- the jar is leaking, bulging, or swollen
- the jar looks damaged, cracked, or abnormal
- the jar spurts foam or liquid upon opening
- the canned food is discolored, moldy, mushy, slimy, or smells bad
I cooked 11 pounds of plums for the preserves and I only got 3 pints of preserves why when the recipe calls for 12 lbs and is suppose to yield 7 or 8.
The preserves came out great.
Hi, sounds like a great receipt.
Instead of storing in jars can i freeze this jam?
Hi Marilyn. I think it could work as a freezer jam. Be sure to leave 1/2″ space at the top for expansion in the freezer. If you test it out, let me know how you like it as a freezer jam.
I also make no peel/no pectin/no sugar applesauce like this, adding 1-2 tsp of lemon juice after the last boil and before bottling. Honey crisp apples have been my favourite for that.
Yes! I love canning applesauce and can’t wait to do it again this year. My kids LOVE it!
I’m at my third boil and I added what feels like a bag of sugar. Any suggestions on getting it sweeter without adding more sugar in it?
Hi Jenny, once it thickens up more, it will have a more concentrated sweetness. I don’t typically add that much sugar, but you may have much more tart plums?
After five sets of boiling/cooling, my jam is still thinner than I would like. Can I try to bring it up to 220F at this point? That’s always worked for me in the past. Thanks!
Hi Rosemarie, You can boil it down again to get it thicker. The type of plums can make a difference as some are juicier than others.
Hi Natasha! I’m in the process of making this jam as I write this – I’m cooling down from the 3rd boil. Roughly, how long does it usually take to get to room temperature? I’m giving it about 90 minutes, and although it’s still warm to the touch, I can touch the sides of the pot with my hands. It’s French cast enamel cookware. Should I let it cool down for a longer period of time? I’m thinking about stopping now, covering it soon, and resuming again in the morning.
Or – would I be able to hard boil this now (or completely instead of the multiple steps) up to 220F? I’m impatient!
Thanks – I’m loving your recipes. I’ve been making jams all summer – a first timer new hobby!
Hi Rosemarie, the process took me 2 days so I definitely waited more than 90 minutes. It would be rushing at 90 minutes but it still may work, although you may need to heat it an extra time for it to thicken properly (depending on the type of plums used).
I don’t see the mention of removing skin from plums. How and when please.
Hi Suzanne, this is a no-peel recipe, meaning you don’t have to peel these plums! We have a few notes throughout the recipe and in the title for you. I hope that helps.
The recipe does not have/state lemon juice. How much would you put in? I’m hoping to do this weekend.
Hi Audrey, I’ve never found it necessary with plums. If you have a variety of plums that are ultra-sweet (including the skins), you might add some lemon juice. It really is also a taste preference – it won’t spoil your plum jam to add some lemon juice 🙂
Perfect thanks and just wanted to say I really enjoy your recipes/videos. Everyone that I’ve tried has been fantastic! 👍 especially the chicken pot pie! 😋 have a good evening. I’m preparing some plum jam now. 😊
Great to hear that, Audrey! I hope you love all the recipes that you will try.
Hi there – just trying this and it is SO good! My question is about the canning process/sealing. If the tops do form a seal, is it still the best plan to refrigerate and use within 3 months? Or does a correct seal change the shelf-life?
Also, my jam reduced down so much, that I had one jar that I could only fill halfway – do I treat that one differently? Thanks so much!
Hi Kristen, if the jars are canned properly and form a seal, they have a much longer shelf life and would not need to be refrigerated until they are opened. If only filling halfway, I would refrigerate that one and use it first.
Hi Natasha! I made this over the weekend (I did it over three days starting Saturday) with Stanley plums I picked from the orchard near me. This turned out GORGEOUSLY! Initially I was like ‘I’m sure we don’t REALLY need to do this four times’ but you weren’t kidding how each time it thickens and condenses so much. I’m finally eating the jam with some yogurt now and it’s SO tasty. I followed all your steps but left the sugar + freshly cut fruits out for a few hours rather than just one. Thank you for a brilliant recipe! PS this is my first post ever but the site is telling me this is a duplicate so might wanna see what’s up!!
You are so welcome, Mara. Really happy to know that you enjoyed it!
What does it mean if I still have some fairly large plum pieces left after 4 rounds of simmering?
Mine looks just like yours (hooray!) except for a few pieces of plum that haven’t been “jammified” yet, or something.
Hi Peter, I’m wondering if some of them were too “green”?
Those are Stanley plums, or sometimes called Italian plums (in my neighborhood in Brooklyn)
Thank you so much for sharing that with me, Art!
If you havent got a canning pot an Easiyo Yogurt Maker works.
Thank you so much for sharing that with us, Jimmy! Genius idea!!
I’m so excited to try this, but have you ever tried using this recipe with wild plums?
Hi Lisa, it really depends on the variety of plums. One of our readers mentioned using wild plums, and the skins didn’t dissolve. There are some plums with thicker skins, but I think the skins add a nice texture to the jam. It would be ok to mash it if you wanted it to be more of a puree consistency, but we prefer it slightly chunky. I like seeing the pieces of fruit in my jam 🙂 I hope you LOVE it! 🙂
So you just eat the peeling too?
Hi Peggy, that’s right, the peel stays on. If you cook the jam as many times as the recipe states, the peels should incorporate into the jam and add a nice texture without being bothersome.
Natasha, thanks for a simple recipe. I will do it some time this week. I have a question about the instruction for “new guidelines” in canning. You say “cover with 1″-2″ of water. Do you mean pour this much water into the pot with cans or really put enough water to cover the entire cans, including the lids with 1″ – 2” of water?
Hi Eugene, the recommendation is to cover the entire can including the lids with 1 to 2 inches of water.
Hi Natasha I was wondering if you could cook it only three times? as mine is really thickening up fast.
Hi Randy, that would work if you are using plums that are less juicy or seem to thicken faster.
Something came up so can I leave my plums longer than one hour that is the first step
Hi Jeanne, yes that will still be ok to leave them for a couple of hours.
Hello, would this recipe work for other fruits such as red currants? Thanks!
Hi Kat, The method is slightly different with various fruits; I haven’t tried it with red currant, unfortunately. We have this recipe for Peach Preserves you may like.
Just getting started on this recipe. My plums have already started to soften, so when I added the sugar on the first step, they sugar was immediately dissolved. Should I still wait an hour before boiling?
H Jinelle, if your plums softened that quickly, you can proceed. It sounds like you had some very ripe plums.
Blessings and salutations! I just had some prune plums go on sale and I stocked up and I am very excited to make this. Do I have to can it? Or can I make it and put it in a jar and just start using it? Thank you.
Hi Ann, you can definitely start using it and store in the refrigerator instead.
Love, Love, Love the ease and outcome of this recipe. After the 2nd cooking the mixture started to burn on the bottom. I lowered the heat on the 3rd and 4th boilings, but the burning continued. The end product is still yummy, but any advice on how to avoid the burning in the future? We tried to minimilize the stirring.
Hi Laurie, the culprit is having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching.
Thank you for your wonderful help love your recipes.
You’re welcome! I’m so happy you’re enjoying our recipes, Simone!
I’m so glad I found this post because I’ve just made the most incredible plum jam using it! I think this is now my go-to recipe and technique!
Yay, that is fantastic feedback. Thank you so much for your review, glad you loved it!
Can I add lemon juice to this?
Hi Li, you can try to add lemon juice, but you will need more sugar to balance the flavors.
I’m not sure if Li was asking this but I’m wondering about the lemon and how it could affect the preservation?? It’s acidic and that can change things right-? I’m not concerned with adjusting the sugar because I love tart but want it to preserve right… plums are on with organic sugar right this moment- the sugar is white but not white if you know what I mean because it’s not chemically etc hmm hope you see this soon. And ty!!♡♡♡
Hi Natasha. I’d like to try this recipe but I was wondering if after I complete the process of simmering 4 times can I freeze the jam instead of canning?
Hi Teresa, I think it could work as a freezer jam. Be sure to leave 1/2″ space at the top for expansion in the freezer. If you test it out, let me know how you like it as a freezer jam.
In the process of making this now…smells divine! I’ve completed my first 3 boils and when my husband tasted it he felt it’s too tart. Am I able to add more sugar before the last boil cycle or should I just leave it alone?
Hi Christina, some plums can be more tart depending on the variety and how ripe they are. You can definitely add more sugar, be sure to bring it to a uniform simmer after adding sugar.
I’ve made this recipe a couple of times now, whenever I have a bumper crop of plums, and love it. I still have a couple of unopened jars from last year. This year I started the process too late in the day on a Sunday to get it done this weekend. I just finished my first boil/simmer and was thinking of maybe putting the whole pot in the freezer (after it reaches room temp) until next weekend to finish the process (2nd-4th boilings, plus canning) as there is no way I’ll have time to can during the week. Any thoughts as to if this may or may not work? Thanks.
Hi Zach, I honestly haven’t tried that so I don’t know if it would defrost ok. I suspect it would turn very dark though. It may be better to leave it as a freezer jam if you plan to freeze it at all.
Thanks, Natasha. I guess I’ll find out on Saturday – I put the whole pot of once-boiled plums in the freezer after they came to room temp. I did put a layer of plastic wrap directly over the liquid, and then but the lid on the pot, so hopefully they’ll be pretty well preserved. I’ll look into freezer jam – never actually heard of that until now!
Can you freeze the plums and use them for the recipe?
Hi Carolyn, I haven’t tried that, but it should work just fine with frozen plums.
If I want to can in half pint jars, how do I do that? What’s the processing time ?
Hi Kristina, that should work and I would process for the same amount of time.
Natasha, when I make your plum jam – u mention no peeling, where does the skin go – does it absorb? Thank you.
Hi Sheila, great question. If you cook the jam as many times as the recipe states, the peels should incorporate into the jam and add a nice texture without being bothersome.
1st time attempting to make jam from our plum tree. I hate waste of any kind and was tired of the birds, squirrels and our emu getting all the good fruit. LOVE this recipe! Had 20 lbs of plums and the hardest part was pitting them. I ended up cutting the “cheeks” off down to the pit. Lost a little fruit but saved on frustration. Ran out of jars with about a cup of fruit left, so I added a little Cool Whip and made a delicious dessert. I’ll definitely try this again. Thanks
Yum! That’s a great idea, Debby!
How do you get rid of the peal or does it boil away?
Hi David! You’re exactly right! This is a no peel recipe. We have a few notes throughout the recipe and in the title for you. I hope that helps.
I made this plum jam recipe with small plums from my neighbor’s tree. The first time making plum jam, btw. The jam is excellent! I will add, that the pits were impossible to remove after halving the fruit before sugaring. I put them in a paper bag with an apple to “ripen” for a few days. Well, they ripened, but the pits were still too hard to pull away. I read several other blogs about boiling the fruit with pits and then straining them out. That worked perfectly after the 1st boil. I used a slotted spoon then switched to a “half” whisk to strain the pits. So, so much easier! NO stress pulling out pits! I’d recommend this recipe to everyone!
Thank you so much for that suggestion, Laura! I bet our readers will find this helpful!
Love the ease of the recipe but why do you have to heat and cool the plums 4 times?
Can’t wait to try on a fresh piece of toast.
Hi Robin, since there is no pectin, it needs time to thicken. This method boils down the plums several times and concentrates the sugars as it thickens.
Can you just simmer it for a very long time until it thickens like in a crockpot and not do the boiling/simmering 4 times? What’s the rationale of boiling and cooling down opposed to just simmering it for a long time until it thickens? Is there any advantage or difference between the 2 methods?
Hi Enye, boiling for a long period of time will make the jam very very dark and there’s also a higher chance of scorching as it thickens up.
I use a food mill when I put up tomatoes and make wild grape jelly. I would like to use your recipe without first pitting the plumbs. Suggestions please. Thank you!!!
Hi Deden, I have only made this by pitting the plumbs first. I think it would be a struggle to remove them after the fact.
Thank you for your quick response! I have tried to separate the plumb from the pit and loose most of the fruit in the process. I plan on running the the entire recipe through a food mill after cooking down several times. Due to the fact the skins of the plumb are the pectin. Hopefully, the pit will not make the jam bitter. Elizabeth
Hi Deden, I have an old attachment for a kitchen aide mixer that is a food mill. I use this for anything that needs the pulp separated from the seeds and skin. This is very similar to the Foley Food Mill, only electric as it’s on the mixer.
Really messed this simple plum jam. The grandkids tell me it tastes nice. But, it looked so beautiful in the
jar, but then you needed a strong hand to put it on your knife, from out of the jar. And, it just wouldnt roll on your toast.
Did you possibly cook it too long where it got dried out? It’s normally pretty loose, or at least pretty spreadable.
I know them as Victoria plums but that may be a local name from Australia. Nice easy recipe but the slow cooker version sounds great too. 😷🐾
Thank you so much for sharing that with me, Maria!
Do you peel the plums
Hi Mary, this is a no peel recipe. We have a few notes throughout the recipe and in the title for you. I hope that helps.
Your “no peel” could mean two different things. 1) No peel–no, you don’t want to have peels in the jam so you DO have to peel it, or 2) No peel–no, you don’t have to peel all those little plums because the peels will add color, flavor and nutrition to your recipe and disappear in the process of cooking.
Your wording is confusing and that is why you are getting questions.
Yes, I thought it meant it had no peel and no pectin in it. Glad I read the recipe as I just picked a ton of plums and was going to avoid this recipe. Am now anxious to try it!
Just wondering- I was able to get 2 boils in today. Do I refrigerate until tomorrow or leave at room temp?
Hi Julie, you can leave it at room temperature. I would keep it covered after it reaches room temperature to keep bugs or dust out, but I have taken 3 days to make jam before and it has plenty of sugar to keep it from spoiling.
This is the most amazing recipe! So easy and delicious. I got 10 pound of plums from a local orchard, added 3 cups of sugar, and did the rest according to the recipe. Couldn’t be easier – I can’t wait to eat it.
What fruits can this process be done with? Only fruits that have natural pectin? What about apples?
Hi Janet, I haven’t experimented with this method using apples. For canning apples, we use our go-to apple sauce recipe.
Hi, what a beautiful recipe! Thank yo for sharing. Might I ask what that tool is/brand that you are using to remove the stones? Thanks.
Thank you so much! You can see the kitchen tools that I use here in my Amazon affiliate shop
I don’t like finding pieces of peel in my jam. Does the peel dissolve somehow or are we eating pieces of peel?
Hi Margie, great question, if you cook the jam as many times as the recipe states, the peels should incorporate into the jam and add a nice texture without being bothersome.
Music drowns out your voice. It is so loud all during your video. I want the banana bread video so I can bake.
Hi Mary! Thank you so much for that feedback! We also have the written recipe with each video.
Just curious…Is there a reason why this can’t be done in just one afternoon? Thanks.
Hi Suzanna, since there is no pectin, it needs time to thicken.
Once a jar is opened how long should it last if kept refrigerated?
Thinking of maybe using 250ml jars instead of pint size.
Hi Cheryl, There’s a lot of sugar to keep it preserved even after its opened. I’d say a couple of weeks in the fridge
Just wondering why you have to boil it, cool it, boil it, cool it, etc. Couldn’t you just simmer it to the desired consistency and be done with it? What’s the effect of boiling it in stages, bs all at once?
Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color.
Hello I’m about to start making this jam and I am wondering without the pectin how long will it stay shelf stable in the cupboard? Do I have to keep it in the refrigerator and how long will it last? I understand it lasts up to 3 months if the jar doesn’t seal but otherwise if everything is sealed what is the lifespan?
HI Laurie, it will keep at least a year and usually longer, just like any jam if it is processed in a water bath correctly.
Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. Well I followed it to the letter and it came out wonderful. Thank you!
Sounds great, Michael. I’m glad you gave this recipe a try!
Can you clarify the quantity this makes. Initially the recipe says 5-6 pints, and then later it says 8 jars. And you use the ambiguous term “pint.” Is that a 16 ounce American pint or a 20 ounce Imperial pint (which is still used in Canada)?
I have completed the first boiling/simmering, and it looks good so far!
Hi Terry, you are correct. It is 8 pint-sized jars. The recipe card is correct and I fixed that error higher up in the info section.
I have a tree FILLED with Italian prune plums, and have been desperately trying to find recipes to use for enjoying them throughout the year. I’ve tried a few preserves recipes, and this is BY FAR the easiest and best tasting! It is now my go-to for preserves. Just delicious — perfect flavor, not too sweet, and just the right texture to the preserves.
Love it! I’m so glad you chose this recipe to try, Cindy. Thanks for your awesome feedback!
At what temperature do you bring pot to a boil
Hi Kristie, I’ve never measured the temperature while making this plum jam. Just from a quick google search, I found this article on temperatures for jam that may be helpful to you.
Hi! I tried this plum recipe and it was delicious. I’m wondering can the same recipe be applied to grapes? I have a bunch of homegrown grapes that are about to go bad. It would be great to make a jam out of them!
Thank you for your great feedback, Iness. I haven’t tested this yet using grapes to advise. If you do an experiment, please share with us how it goes.
Hi Natasha. Love your recipes. This is the first time making the plum jam. I just filled all of the jars with jam and sealed with the lid. All of them have popped already. Do I still have to boil them for 15 minutes?
Hi Kim, per the guidelines the jars need to be processed for food safety.
I used the plums from my tree. I LOVE this recipe. It was so easy and stress free!
Thank you Natasha. This one’s a keeper👏
You’re so welcome, Carol. Thanks for your good feedback!
Those Italian plums
I am confused…why does the recipes with pectin call for 4 lbs. of plums to 8 1/2 cups of sugar. Your recipe has 3 times the fruit to half the sugar. Am I missing something?
Hi, since we boil down the mixture several times, the flavors will be concentrated, and there is no need to add that much sugar.
This is the time of year it seems everything needs to be preserved at the same time.
I like this recipe for a few reasons: 1) You can take your time; 2) it works; 3) it tastes good; 4) I’m in control of the Preserve’s consistency; 4) did I mention I’m not rushed?
Have you used this method on other fruits, i.e., strawberries, raspberries, peach, etc.?
Thanks for sharing.
I’m so happy you enjoyed this Rich! I have to agree, this recipe does not rush you and you will be in control throughout the process. Also, the method is slightly different with various fruits. We have this recipe for Peach Preserves you may like.
You say Plum Jam (No Peel, No Pectin) but no where have you said how the peel is removed. It does seem lovely otherwise and I like the idea of simmering it in stages and eventually it thickens.
Must try, thanks very much,
Hi Yvonne, this is a no peel recipe and no need to remove the skins.
Is it normal to have a skin layer on the top when cooled?
Hi Michelle, the jam skins might accumulate at the top if the mixture hasn’t been stirred
How many cups of plums cut up equals 12lb?
Hi Barbara, 1 lb for me was about 6-8, two-inch-wide plums. I want to say it was about 30 cups… maybe?
Hi Natasha, I’m just about to make it and I saw where you wanted to know the name of your plum tree – I think it is the Mount Royal Plum – they look exactly like mine do. Can’t wait to try it. Thanks.
Thank you so much for sharing that with me Darlene!
Hi Natasha, i remember plum jam that my Hungarian mom used to make for kiflis. Do you have a freezer version of this jam?
Hi Lorraine, I think it could work as a freezer jam. Be sure to leave 1/2″ space at the top for expansion in the freezer. If you test it out, let me know how you like it as a freezer jam.
The little plums from your over-producing tree are called quetsch!
I live in NE France and Luxembourg, they come from this region!
We’ve just picked another 10 kilos from our tree so Im going to try out your recipe…. having just made 4 crumbles!
Oh so nice to know that! Thanks for sharing, Karen.
Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin?
Hi Silvia, I have not tried that yet to advise. If you do an experiment, please share with us how it goes.
Never done this before, and will be using plums from our own tree
I noticed that there is no water or liquid added
Is this correct?
Other jams we have made years ago had water added
Hi lee! That’s correct! I hope you enjoy this recipe!
Santa Rosa plum
I was wondering if I could add blackcaps or other berries to this recipe.
Hi Jill, I haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
The jam may be looser, as berries do not have much natural pectin compared to stone fruits.
Also in English the plum name is Damson I believe and we used to have them also! They are my favorite variety! I don’t think I even liked plums before I ate these!
I absolutely love this recipe. I did a much more scaled down version, but it works perfectly and tastes like heaven.
My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. Is that normal, is it because of the smaller quantity?
Hi Oviya, it is likely due to the smaller batch since the surface area would be higher for releasing steam.
My jam is not getting thicker,after a couple days of boiling.What am i doung wrong????
Hi Anna, was anything altered in the recipe? It should be thick but not runny. It’s not set like store-bought jams are where you could cut through it with a spoon.
I accidentally scorched the plums while cooking them. Is there any hope for them? Can they be saved?
Hi Debra, having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. I was going to say if you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. If you stir, the whole batch will have a burnt taste. I recommend finding a heavy-bottomed pot. I hope that helps!
This is the fifth season that I’ve made this jam – It is my go to recipe and it never stops being an exciting item for my kids. Thanks for this simple, flavour-preserving recipe!
That is awesome! Thank you for your great review, Brooke. We appreciate it!
About how long do you cool between boiling?
I’ve made the recipe before but never canned. I am going to make it again today and plan on canning. I have the old recipe version, with the oven canning method. Is that still ok to use? Do I have to use the water bath method?
Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method.
This is a fantastic recipe. I love that it has no added pectin, and it makes the most gorgeous color. i added a bit less sugar, and it’s very bright/tangy with a natural sweetness. Going to try next with pluots! (bought a case at the farmer’s market today). Thanks!
So nice to hear that you enjoyed this recipe. Yes, that sounds like a good plan, please share with us how you liked that too.
Another question! It feels like maybe buildup on the bottom of the pot. Did I definitely scorch it? Is it ruined?
Hi Leslie, if you are feeling build-up that is possible.
Can this recipe be used with yellow plums? They ate less meaty and have more juice than those you used.
Hi Lidia, are those the small yellow plums? I believe I had a reader write in about using something similar and they said the plums were very juicy and needed additional boil-downs to get to a thick enough consistency.
This recipe sounds wonderful! I am going to try it. This is my first time attempting canning/making any jam/jellies! When you boil it do you add any water or just the fruit and sugar mixture?
Thanks so much!
Hi Carissa, we did not add water to the plums. I hope you love this recipe!
Why do you bring it to a boil 4 times? I think I messed up on the 3rd boil and it boiled too long as I was dealing with my toddler – oops! Other recipes I have read just have you simmer the plums for 45-60 min before canning.
Hi Jesse, a single simmer for that long may discolor your plums and they would probably be pretty thin and juicy at that point without adding pectin.
Hello! First time canning or making jam. I just finished my 4th round of boiling and cooking and the mixture is very thin still, like soup. Is this normal? What is the consistency supposed to be before canning? I do t want to waste time canning if it’s ruined some how. Thanks in advance!
Hi Leslie, to check what the texture will be like, transfer a small amount to a plate and let it cool. If it still too thin, boil it down again but stir often so it doesn’t scorch. Some plums are quite a bit juicier than others. Also, if you use a taller pat with a narrower top, there is less surface area for steam to escape so it may take an extra time.
The jam came out great! I love that I don’t have to peel or add pectin. I made blackberry jam with the same method and also came out great. Holiday gifts, check. Thank you!
You’re so welcome, Rachel. I am so glad you enjoyed and loved the jam!
Made the plum version but since I only cut plums in half they were bigger pieces than I want. My plums are huge like apple sized. I ended up pureeing for plum butter version. Came out fantastic. If your plums are big make sure you cut them up a bit.
Thank you for sharing those tips with us, Patti! I’m so glad that was helpful!
Did you use 12 pounds of blackberries?
Rachel: how many cups of blackberries did you use? Also, did you use the same amount of sugar As for the plums? I have frozen berries and would rather go pectin free if possible. Did the seeds dissolve or did you strain them out? Thank you!
Great recipe! We didn’t have enough plums, so I added seedless red grapes, cut in half. The grapes and plums all boiled down smoothly, with a great jam texture. I also think it is important to include the 12 pounds=30 cups detail in the recipe.
That’s a great idea! Thank you so much for sharing that with me!
Great recipe! We didn’t have enough plums, so we also added some seedless red grapes (each cut in half) and the jam tastes great! Yes, it would be helpful to have the conversion of 12 pounds to 30 cups within the recipe to make it easier for people to use.
Thanks for your great review! I am so glad to hear that you loved the taste of this jam.
Hello! I’m on my third boil for this recipe and the taste is rather prune-y! What could be the issue? Have I cooked it too long? It’s not set yet so I think I need a fourth boil/simmer but the flavor has changed from that bright, sweet, fresh plum taste to stewed prunes. Thanks for any advice, I’ve got more plums so I can try another batch.
Hi Sarah, I haven’t had that experience – I wonder if it’s maybe due to the type of plums used? Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor.
Can we use yellow plum instead of pruns in this reciepie
Hi Sandra, I believe I had a reader write in about using something similar and they said the plums were very juicy and needed additional boil-downs to get to a thick enough consistency. If you experiment, please let me know how you like that.
Just wondering is color stays the same after canning yellow plums jam as your receipe
Hi Sandra, it depends on the type of plums used but also, the longer fruit is boiled, the more it darkens in color which is why we bring it to a boil several times rather than just one very long boiling time. Also, are you referring to the the smaller yellow plums? I believe I had a reader write in about using something similar and they said the plums were very juicy and needed additional boil-downs to get to a thick enough consistency.
Does your plum tree have sharp spikes or spines on it? If so it is a type of heirloom plum – most likely either a cherry plum or a blackthorn
Thank you for sharing that Danielle! I’ll have to take a closer look next time!
Can I add some orange juice and reduce the sugar? Seems like it might require an extra boil due to the extra liquid. Would that work?
Hi Susie, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe.
I followed the recipe as written plus 1.5 cups more sugar and it turned out great! I’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. At which stage can you add spices? Prior to boiling? During any of the boiling or should it be after boiling the last time? Thank you!
Awesome, thanks for your great review! Spices and herbs may be added near the end of cooking for more distinct flavor, or at the beginning for more blended flavors.
Natasha ~ my pits are impossible to remove. Can I simmer the plums whole for (5) min and then remove pits or not. Maybe it would create too much juice?
Hi Adrienne, without testing that is hard to say. If you give it a try please let m know how it works out for you.
Natasha ~ I just finished and it worked and probably saved me a good bit of time. I washed and put plums in a small amount of simmering water until the skins split. Drained most of the water and used a hand mixer on the lowest speed which loosened the meat from the pit and I then used my fingers to remove the pit. A bit of the meat sometimes clung to the pit. No big deal. I found the idea online. My plums are rather small and NOT freestone. Thank you for getting back to me.
That’s a great idea! Thank you so much for sharing that with me Adrienne!
I am using the small yellow plums from my friends tree. I used a cherry pitter to remove the pits. Worked pretty good! 🙂
Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. So P.S. pioneers used to do a similar trick with cherries- simmer until they could skim off the pits AND THE WORMS! Seriously that’s what the old recipes say.
I used a melon baller to get my pits out. Worked well.
Thank you so much for sharing that with us!
I am pitting the plums tonight and hope to start tomorrow. Do you have any idea how this freezes? I don’t know how to properly can things so I usually cook small batches and eat right away, but I have WAY too many plums to do that so I’m hoping to freeze some.
Hi Stephanie, I think it could work as a freezer jam. Be sure to leave 1/2″ space at the top for expansion in the freezer. If you test it out, let me know how you like it as a freezer jam
I think the plum variety is El Dorado. The color on my computer may be off, but the flesh for that variety is more orange than yellow.
I just realized my blunder. I read it as, “no peel” as in there are no peels in the recipe. Now I get it, I don’t have to peel them. No peel. I get it! Sorry about that
We have a plum tree full to brimming right now and we’re going to make some jam! I have a question though. The recipe is called no peel no pectin but it doesn’t state what to do with the peels. I read the whole recipe and notes and I’m not sure about the peels. Do you peel the plums at some point or do they just become incorporated during the cooking? Thanks!
Hi Bonnie, the peels add great texture and there is no need to remove the skins.
Mine came out GREAT! I had 35-40 very ripe plumbs (golf ball size) left on my tree that were going to fall and rot, so I decided instead to try this recipe. I probably had only 3 lbs, so cut the sugar to around 1 cup. After de-pitting, I blended the pulp briefly to break up the skins. I produced a single 12 oz jar of jam. I think I messed up the final canning stage bc a tiny bit of jam leaked out of the lid while the jar rested upside down after oven sealing method, but we are eating it over the next 2-3 weeks so no big deal. It may be the best jam I’ve ever had.
Thank you so much for sharing that with me Todd! I’m so glad you enjoyed this recipe.
I have never canned anything. If I make a smaller batch and use it right after making it, do I need to do the canning process? Or can I simply make a jar of this jam and then use it?
Hi Selina, we have made several in the past we enjoyed fresh by keeping it in the fridge.
I saw 3 lb bag of red plums and I immediately thought I’m gonna try to make Mama’s plum jelly. She would make 20 or 30 jars and paraffin seal them, no pectin and it tasted amazing. 40 years later Mama’s gone but I do cook like her so why not try to replicate her magic. I brought the bag of plums home and got to work. I googled and lucky me! I found this recipe. Somehow it eluded me at first that this is a JAM, not a JELLY recipe but I’m glad I didn’t catch that right away as I may have skipped over this recipe. Glad I didn’t. I was able to make something more versatile. I was able to modify this and get about a 14oz jar of jam. It not only has that same plumminess and homemade love taste like Mama’s but because it’s a jam it has texture and stands up well as a mix-in to my breakfast bowl of steel-cut oats, or in plain yogurt. Today, I tossed some toasted oats in brown sugar in butter, cooked for a few minutes in the oven, put some of the plum jam in the bottom of a small ramekin, added a dab of butter, microwaved for few seconds on top added the toasted instant quick dessert fix in a small tasty portion-controlled way. What next? Pum tarte tatin? The sky’s the limit! I am definitely a fan of this site and have subscribed!
Thank you so much for sharing and for subscribing!
Hello, thanks for the personal response. Just made a pluot same from this very same recipe. So the gift keeps on giving!
hi my name is dave and want to substitute sugar for monk fruit . is there a ratio to follow in plum jam prep.?
Hi Dave, I haven’t tested that and don’t have any experience with monk fruit in canning. You might have to google if that is a safe substitution to preserve jam.
Monk Fruit and Swerve have a tendancy to cristallize and separate from fruit after being refrigerated in Jam. I have had better luck with Xilytol from birch tree as a substitute for sugar in Jam. However; most of my baking works great with Monk fruit and Xilytol.
I welcome this little amount of sugar and since I have not done Jam with so little sugar in 40 years I would have to check how it works with substitute sugar. Usually, I have used 500g of substitute sugar or regular sugar for 1 kg of plum. Some experiments need to take place as I have 12 pounds of french plum that were just given to me.
Thank you for sharing that with us Jean-Louis!
re: Xylitol… Please PLEASE remember your pup cannot have the littlest tiny lick of it! Highly toxic to dogs!! I use it in my home a bit too and it is also wonderful to add to your dental/sinus rinse routines to kill bacteria and prevent decay as well
I have a tree that is loaded with plums, I don’t know the variety. small, almost black with sweet meat but bitter skins. I want to can but would like it to last longer than 3 months. Is there a way for long term storage and use?
Hi Jeff, if properly canned, jam can last at least a year on the shelf.
I have entered food preservation contests at the State Fair for years. The Master Food Preservers judge and your entries can be up to 3 years old and considered safe for consumption and delicious.
Thank you so much for sharing that with me.
I cooked mine 4 times over two days….. didn’t jam up. my dad says I have ice cream toppings not jam.
Hi Leighann, did it thicken as it cooled? I’d be happy to troubleshoot, was anything altered in the recipe?
Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. my plums seem a little firm will that matter? Should I let them ripen some more? Also the plum skins feel waxy, should I use some sort of fruit wash on them?
I cant wait to try this recipe thank you, Sharon, St Leon Indiana!
Hi Sharon, it is best if they are ripe, if they are too firm the plum might not break down into a jam as well. Yes, I do recommend cleaning off the waxy coating.
Made the jelly and it turned out perfect! We love it!
I’m so glad you enjoyed that!
I am making jam with red plums that have the yellow inside and the jam mixture is cooking up brown. Is that normal?
Hi Rose, it could be the type of plums used but also, the longer fruit is boiled, the more it darkens in color which is why we bring it to a boil several times rather than just one very long boiling time.
Hi. I am on my 4th boil and decided to taste. It is not near sweet enough. Can I add more sugar now. It tastes like cranberries so very tart.
Hi Cyndi, some plums can be more tart depending on the variety and how ripe they are. You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar.
Hi, I’m in the process of making this. Curious about the process and wish I could learn more about this approach…
Guessing, is the 1 hour of sugar/plum soaking a process of breaking down fruit?
Is the heating/cooling process a way of thickening?
Hi you are correct on both things. I hope you love the jam!
The taste and texture are fabulous! Tomorrow morning is my last boiling, then canning. Thrilled with this recipe. It is such an unusual approach, so curious about it and if its done with other fruits as well (the heating/cooling/heating approach). Is there a name for this technique? Thank you!
Yay! You’re almost there! Not that I’m aware of, Amy.
Hi there. Approximately how many cups of prepared fruit equals 12# plumbs?
Don’t have a scale, picked from my tree. Thanks much!
Hi Cat, I didn’t measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. I want to say it was about 30 cups… maybe?
My question is, the title says
No peel No pectin! I understand the no pectin, but every picture in the recipe shows clearly that the peel is still on the plum. So what does No Peel represents in this recipe? Just wondering
Hi Jacqueline, this is a no peel recipe and no need to remove the skins.
I had the same thought as Jacqueline. Maybe it should say “no peeling” to avoid confusion, because to me it also seemed to imply that the plum peel would not be in the jam.
I’m giving it a try. I love jam recipes that don’t require pectin, as I find it hard to work with without it getting lumpy.
A great recipe. Perfect amount of tart and sweet balance. I only had to boil three times to get a nice consistency.
I’m so glad you enjoyed it Terry! Thank you for sharing that great review!
Do the skins break down or are there wads of skin in the jam?
Hi Lisa, it really depends on the variety of plums. There are some plums with thicker skins but I think the skins add nice texture to the jam. It would be ok to mash it if you wanted it to be more of a puree consistency but we prefer it slightly chunk. I like seeing the pieces of fruit in my jam I hope you LOVE it!
I am worried that this is not enough sugar to can safely. But only because other recipes seem to have so much more. Are my concerns unfounded? Also, could i use this recipe, but not do the three cooks/? What if i just heated it to rolling boil and stirred for 20 minutes, then canned?
Hi Elena, this method is different in that it boils down the plums several times and concentrates the sugars as it thickens. If you wanted to do the boiling for 20 minutes and then canning, you would need to add pectin and more sugar.
I cooked the plums down three times and the jam set up perfectly with no pectin .
Wait. Didn’t your oven canning method (previously described here) call for starting the jars in the oven upside down, then turning them right side up after removing from the oven? Now it says to turn them upside down after removing them from the oven.
Hi JJ, It was the other way around previously – right side up in the oven and then turn upside down. The current guidelines recommend processing in the water bath and then keeping them right side up until they form the seal and reach room temperature. We updated the recipe to match current guidelines.
I am making this now, so far so good! I didn’t read every comment, but in case no one said this, I believe your plums are damsons, which in my opinion are the very best plums!
Thank you for sharing that with us, Cassie!
When I was little my Grandmother had this type of plum tree in her back yard. She called them Damson plums. She would make jam very similar to your recipe but also kept the pits in. She said that helped to thicken it. Then she scooped the pits out before jarring it.
So this morning my friend called and offered me some damson plums which I jumped at on the condition she took some of my pears. I am now getting ready to make your recipe. I can almost taste it and see the gorgeous rub purple colour of the finished product
That’s just awsome, Marilyn! Thank you so much for sharing that with me! I hope you love this recipe.
Do the plums need to be soft? Just bought 30 lbs and will make Powidlo/Jam. and it was suggested to smash them before putting sugar on them so they can soak it up
Hu Jakub, our plums were ripe but not overly soft. I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like.
Thanks will take a look.
Made the plum jam today. 12 lbs pitted plums, Stanley, 4.5 C sugar. Made 10 and 1/2 pints. Cooked the plums twice yesterday then this morning a third time. Then put it in the jars. Mashed the plums with a potato masher
Thank you so much for sharing that with me.
I made this and loved it when I was jarring it up. I just opened a jar and it seems a bit too tart. Can I reprocess with a bit more sugar?
Hi Lorri, I haven’t tried reprocessing so I’m not sure about the food safety aspect of doing that. I would suggest adding more sugar and then keeping it refrigerated once it has been opened. Since all plums are a little different in sweetness and ripeness at the time they are canned, I highly recommend tasting the jam before canning so you can add more sugar at that point.
Can a sugar alternative be used in this recipe/ something like swerve, monkfruit, or zylitol sweetener? I was going to try a half recipe doing 1/2 real and half alternative sweetener. Any suggestions?
Hi Carolyn, I honestly have never tried using a different sweetener so I can’t make any suggestions for that substitution.
I didn’t let it cool all the way to room temperature before I heated it up again. Is that going to affect anything? Texture seems to be good.
Hi Chris, no worries – you won’t harm anything by doing that.
Hello my name is LaDonna I have the answer to your question as to the name of your little plums in my opinion they are the best ones for making jam and the hardest to find in stores they are Italian prune plums the ones they dry for prunes they are my favorite I envy you for your tree enjoy
Thank you so much for sharing that with us, LaDonna!!
Our neighbors have about 50 Italian trees. U-pick, Dundee Oregon. Hope you are close so you can enjoy their splendor!
I made this using a slow cooker! 2 hours on high covered, 1 hour on low uncovered, 2 hours on high covered, and finished with 1 hour on low uncovered. I told you I would let you know how it worked. It is a great way! I let plums and sugar stand at room temperature overnight, great results!
I’m so glad to hear that! Thanks for sharing your results and great review!
Is it OK to add sugar right up to the final boil if required? I was not clear by the mention of adding sugar to taste whether you meant only during the initial prep of the plums.
Hi Pat, it is ok to add sugar at the end and just make sure it comes to a full boil after adding the sugar to give it a chance to dissolve and reach a safe temperature.
They look like our Mount Royal plums!! We have an over abundance this year!!! Yummy jam!! Thanks for the recipe!!!
That’s just awesome!! Thank you for sharing that with us!
My jam burnt. I thought I followed instructions to a T. Where did I go wrong? To high of heat when bringing up to a boil? Help!
Hi Laura, yes that is the usual culprit is having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. If you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. If you stir, the whole batch will have a burnt taste. I hope that helps!
Thanks Natasha! What is a good pot to make jam in then? (and I already stirred…tastes like burnt plums…sigh)
Hi Laura, yes that is the usual culprit is having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. I was going to say if you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. If you stir, the whole batch will have a burnt taste. I recommend finding a heavy bottomed pot. I hope that helps!
Natasha! I love your recipes. It’s a lot of fun watching your videos. The plum from your tree called Italian plum in US. In Russia and Ukraine it was called венгерка. We always used it for preserves, jams and pies.
I’m so glad you enjoyed that! Thank you for sharing that with me.
I’m going to try this recipe. I wondered whether you can use a slow cooker?
Hi Joan, I’ve never tried it in a slow cooker so I’m not sure if it would work. They cook on the stovetop without a lid so I’m not sure if they would scorch or how long it would take in a slow cooker. Some slow cookers can have hot spots. If you test that out, let me know how you like it
Convert 12lbs plums to how many cups?
Hi Dennis, I didn’t measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. I want to say it was about 30 cups… maybe?
Hi Natasha. Just in the process of preparing plum to make this jam. Is the weight of the plums before putting? Or after? I’m going to double this recipe.
Hi Christina, we used “12 lbs sweet ripe plums rinsed” They are fresh plums
Hi Natasha. Thanks for your site. Just found it! It’s in my favorites now
So I’m trying the plum jam recipe, hoping it is better than others we buy at markets or specialty country stores. I find most are like jelly with no real plum.
I’m a bit confused though with your recipe. I’m ready for boil #4 but the plums are still large pieces. I was expecting them to break down (similar to cranberries when you cook them). So question is, should I use my hand blender to smash them up a bit. It would be hard to funnel it into the jars the way it is – likely was going to scoop it anyway though, but for jam I’d like the pieces smaller.
I never seem to get recipes right, though I keep on trying. So any advise you can give me is truly appreciated!
PS looking forward to trying more of your recipes
Hi Patricia, there are some varieties of plums that don’t break down as much as others. It would not hurt to use an immersion blender or even a regular blender to break up the plums to your desired consistency.
Ok. I’m a guy. We have a plum tree. Plums were starting to fall off. I found this recipe online and figured I’d try it. Not only is it super easy but it’s awesome! I (your recipe) even received the stamp of approval from my wife who is an exceptional cook. Yup, i canned them too. Don’t tell my biker friends.
That’s just awesome!! Thank you for sharing your wonderful review, Doug!
Do you need to add water to cook the plum?
Hi Jennifer, we did not add water. The plums release plenty of liquid naturally.
I have tried this recipe a few times with mixed results. The first time is was very dry, the second time I only did two boils but the second was much longer – that one was good, and the third I just finished (four boils) finished so we’ll see. The one thing I find really confusing about this recipe is the two different methods of the last step – oven versus boiling. I did the boiling since that seemed to be recommended, but I also flipped the jars upside down since the description of the boiling method didn’t indicate whether or not to flip the jars. I think this recipe would be greatly improved if the “oven” method (and any associated photos) were removed completely so it is clear.
Will my jam be harmed by having flipped the jars upside down after boiling?
Hi Barb, the jam should not be harmed, just check that the seal has formed and the lids don’t pop when you push down in the center. I updated the recipe to make it more clear and thank you for your feedback!
Thanks for confirming. I have another question: The first batch I made was very dry (I didn’t realize how much it would thicken after it cooled). Is there any way to “fix” those jars of jam? Would it make sense to address the problem each time we open a sealed jar, by heating it a bit and adding water?
It does thicken when it cools so it’s a good idea to chill a small amount to see how thick it will be and add some water if necessary before canning it. Once it is canned, I would not open the cans to fix it at that point but address the jars as they are opened.
Yes, agreed – I don’t want to “re-can” them all. So to fix each jar as we open it, what should I do? Should I just add water, or would it be better to add water and heat the jam again to get the desired result? Thanks!
Hi Barb, that is correct, add water and bring back to a light boil.
Do you think this recipe would work for freezer jam? If I follow all the steps up until putting it in glass jars? Just pop each pint size freezer container right into the freezer?
Hi Marcia, I think it could work as a freezer jam. Be sure to leave 1/2″ space at the top for expansion in the freezer. If you test it out, let me know how you like it as a freezer jam
Hello Natasha, I have around 2 kilos of plums – i.e. about 4.4 lbs. Reducing the amount of sugar proportionately means I would only use around one cup, which sounds hardly anything, given that most oother plum jam recipes call for almost equal amounts of fruit to sugar. How much sugar do you think I should use? Thank you.
Hi Valerie, we have a handy tool to help you scale the recipes up or down. Click on the servings in the recipe card and then you can adjust the servings until you see about 4.4 lbs and you will see the sugar is about 1 1/2 cups. I would add that much and then add more to taste. Keep in mind there is no pectin because the jam becomes concentrated and has enough natural pectin to thicken so it is a more concentrated jam than the jam recipes that have added pectin.
Hi Natasha, Many thanks for your helpful reply. I used a little more sugar from the beginning and have just bottled the jam – which is delicious and really to my taste – not too sweet. I shall be making a second batch soon.
You’re so welcome! I’m glad that helped. Thank you for sharing your wonderful review, Valerie.
I made this and my family and my husband’s family absolutely love it! I have a ton of fresh peaches and was thinking of doing the same thing with the peaches(maybe less sugar and add lemon juice) , but I was wondering if you ever made peach jam the same way? If so did you add a certain amount of lemon juice or what was your strategy?
Sorry also meant to give it 5 stars!
Hi Nicole, The method is slightly different with various fruits. We have this recipe for Peach Preserves you may like.
Hi Natasha~ I made my plum jam and it turned out DELICIOUS! Sad thing is I only had four pounds of plums:( I was only able to get three pint jars of jam:(
So for an all day process I wish I would have done at least four times that amount.
It does seem more worth when there are more, I agree. I hope you enjoy these to the fullest.
Any mango jelly recipes?
No, but wow that sounds great!
Hi Natasha- you don’t need to add lemon juice? What about botulism?
Hi Cindy, there is ample sugar to preserve the jam but if that is a concern for you, you can add lemon juice, but you will need more sugar to balance the flavors. I wasn’t able to find a recommendation for this – if you have come across something specifically for plums in the official canning guidelines, can you link it here? Thank you!
Hi, I want to make this but I dont have a scale to measure out 12lbs. How many cups would that be approximately?
Hi Jen, I didn’t measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. I want to say it was about 30 cups… maybe?
A pint’s a pound the world around… Roughly 2 cups (1 dry pt) per pound is a good estimate.
You can also step on a scale and then pick up the fruit and calculate the difference.
Jen, you don’t need to bother with trying to measure out the fruit in cups. I have a kitchen scale. Like Natasha, I am using standard U.S. grocery store red plums about 2-inches wide. It came out to 6 plums per pound. So, 72 individual plums = 12 lbs.
Can this recipe be done with frozen plums?
Hi Margaret, I haven’t tried that but it should work just fine with frozen plums.
I love the results I got with 4-stage boiling/cooling. Wonderful! I left my batch super-tart. My question is: what’s the purpose of the oven step? Couldn’t I just fill the jars with boiling jam and go straight to the water bath, as I do with other recipes? I hope the oven step isn’t mandatory, because I already skipped it! But I’m still curious 🙂 Thanks for your delicious website!
Hi Liz, you can go straight to the water bath and skip the oven step. New canning guidelines recommend the water bath (please see instructions for that in the post above).