Plum Jam Recipe (No Peel, No Pectin!)

Name: Plum Jam Recipe (No Peel, No Pectin!)
Prep time: 2 h
Cook time: 1 h 30 min
Total time: 3 h 30 min
Yield: 80 (makes 8 pint-sized jars
Ingredients: 12 lbs plum; 4 1/2 cups granulated sugar; 8 pint-sized jars with lids

User Reviews

4.9

410 reviews

Excellent

Prep Time
2 hrs
Cook Time
1 hr 30 mins
Total Time
3 hrs 30 mins
Servings
80 (makes 8 pint-sized jars
Calories
74 kcal
Course
Condiments
Cuisine
American

Plum Jam Recipe (No Peel, No Pectin!)

Colin Brown

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This Plum Jam Recipe uses ripe plums, sugar, and a cooking process repeated with boiling and cooling cycles to create a thick, naturally set jam without peeling or added pectin. The method maintains the plum skins for extra texture and flavor while the repeated boiling thickens the mixture evenly. The jam develops a rich, sweet taste balanced by the natural tartness of the plums.

Description

The Plum Jam Recipe involves coating halved, pitted plums with sugar and cooking the mixture in a large pot through multiple cycles of boiling uncovered and cooling. This gradual cooking helps thicken the jam without peeling the fruit or using added pectin. The plum skins remain in the jam, contributing natural pectin and texture.

The repeated boiling steps help avoid scorching and ensure the jam achieves a uniform, thicker consistency. After sterilizing jars thoroughly, the hot jam is ladled in, leaving space for sealing and proper preservation. This method draws out the jam's fruity sweetness and rich color, typical of plum preserves made the traditional way.

The jam is suitable for long-term storage when canned properly or can be refrigerated and consumed within a reasonable period. The unpeeled plums simplify preparation while keeping the jam fiber-rich and flavorful.

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Ingredients

Servings

12 lbs plum rinsed, sweet ripe
4 1/2 cups granulated sugar
8 pint-sized jars with lids.

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Instructions

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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.