Old-Fashioned Plum Jam Recipe {No Pectin, Safe for Canning}

close up view of a jar of plum jam with a spoon in it next to fresh plums.

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Old-Fashioned Plum Jam Recipe {No Pectin, Safe for Canning}

Homemade plum jam is one of my all-time favorites: naturally sweet and tart with a stunning color. Slather it on homemade PB and J sandwiches or spread it between cake layers for a fruity dessert. This no pectin plum jam recipe is a classic, and about as easy as can be!

Prep Time:10

Cook Time:1

Total Time:1 10

Equipment

Ingredients

2 quarts fresh plums pitted and cut into small cubes
6 cups sugar
1 1/2 cup water
1/2 cup lemon juice

Instructions

In a water bath canner, begin warming 8 half-pint jars in water. Once warmed, remove from the pot and place on a clean kitchen towel.
In a heavy-bottomed pot, combine the fresh fruit, water, sugar, and lemon juice. Bring the plum mixture to full rolling boil over medium heat and continue boiling and stirring frequently until the mixture starts to thicken. (See notes below about how to tell when jam is set.)
2 quarts fresh plums, 6 cups sugar, 1/2 cup lemon juice, 1 1/2 cup water
Transfer the hot jam to the prepared jars, leaving a 1/4 inch headspace on top of each one.
Once all of the jam has been jarred, double-check the headspace and wipe the rims of each jar. Seal with a two-piece lid. (Depending on the lid, you may or may not need to warm the flat lids. Check with the brand you use. I usually warm my lids with my jars.)
Transfer the sealed jars to the water bath canner and cover with at least 1-2 inches of water. Cover the pot and bring to a boil.
Once boiling, start timing for 5 minutes (at sea level; add an additional 5 minutes for every 1,000 feet of elevation). Turn off the heat and let the jars sit for 5-10 minutes before removing from the canner and setting on a clean, dry kitchen towel.
Leave the jars to cool completely to room temperature, ideally for 12-24 hours. Try not to mess with them. If any have not sealed, you will want to place them in the fridge. Otherwise, properly canned jam can last at least one year in the pantry.

Notes

How do you know if your plum jam has set?

The mixture should visibly begin to thicken, although the signs are subtle.

Cold Plate Test - Place a small plate in the freezer. When ready, pour a spoonful of the jam on the chilled plate. Run a finger through the center. When set, the jam will hold the line and not fill in the middle.

Wrinkle Test - When removed from the heat, the top of the jam should start to show signs of wrinkling.

Why didn't I get 8 half-pint jars?

This is canning math for you. Between natural variances in the fruits and how much moisture evaporates while cooking, it is normal to get 1-2 jars more or less than the amount anticipated.

For this batch, I got 7 half-pint jars. It's normal.

Remember that the jam will continue to thicken while canning, and also while in storage. I like to err on the side of slightly under. Otherwise, it's easy to overcook your jam and make it far too thick.

Nutrition

Course: pantry staples

Cuisine: American

Keyword: plum jam, plum jam recipe

Servings: half pints

Calories: 690kcal