Why I’ll Love This Recipe

I love how this jam uses just four ingredients—plums, sugar, lemon juice, and water—creating a rich, natural preserve with no added pectin. It’s a beautiful way to preserve seasonal plums, letting me enjoy their fresh, fruity goodness long after summer has passed. Plus, knowing exactly what I’ve put into it—no artificial additives—makes each spoonful feel wholesome and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 kg plums, halved, pitted, and quartered
½ cup water
1½ kg granulated sugar
1½ Tbsp freshly squeezed lemon juice

directions

Preheat the oven to 130 °C (270 °F) and sterilise 11 jars (250 ml each) and their lids for 15–20 minutes.
Place two small plates in the freezer for later testing the jam’s set.
Wash, dry and quarter the plums. I leave the skins on since they help the jam set naturally.
In a large wide saucepan, combine plums and water. Simmer covered until soft, about 15–20 minutes, then lightly mash if desired.
Add sugar and lemon juice, stirring over low heat until the sugar fully dissolves.
Increase the heat and boil rapidly, stirring frequently to prevent sticking.
After about 5 minutes, begin testing for setting point using the chilled plate. If the jam wrinkles when pushed, it’s ready. Alternatively, I use a thermometer and check that it reaches 104 °C (220 °F).
Skim off any foam or stir in a teaspoon of butter to reduce it. Let the jam sit 5 minutes to settle the fruit.
Carefully ladle the hot jam into sterilised jars, seal, and let cool completely. Label and store in a cool, dark place.

Servings and timing

Makes 11 jars of 250 ml each
Prep time: 30 minutes
Cook time: 40 minutes
Total time: approximately 1 hour 10 minutes

Variations

I sometimes add warm spices like cinnamon or star anise while simmering for a deeper flavor.
Using different plum varieties—like yellow or Mirabelle—gives the jam a unique taste and color.
For a smoother consistency, I use an immersion blender to puree the plums before adding sugar.

storage/reheating

I store unopened jars in a cool, dark place for up to a year. After opening, I keep them refrigerated and always use a clean spoon. If the jam thickens too much, I gently warm it in a saucepan or microwave to loosen it up before spreading.

FAQs

How can I tell when the jam is fully set?

I check the set using the wrinkle test. A spoonful on a cold plate should wrinkle when pushed. If I’m unsure, I also check that the temperature has reached 104 °C (220 °F).

Do I need to peel the plums?

No, I leave the skins on. They add natural pectin which helps the jam thicken and gives it a beautiful color.

Can I reduce the sugar?

I don’t recommend it. The sugar not only sweetens the jam but also helps preserve it and contributes to the setting process.

Why is lemon juice necessary?

Lemon juice balances the sweetness and adds acidity that helps the jam gel properly. It’s an essential ingredient for texture and flavor.

How long will this jam last?

Properly sterilised and sealed jars can last up to a year. Once opened, I keep the jar in the fridge and use it within a few weeks.

Conclusion

This Easy Plum Jam is a delicious, simple way I enjoy fresh plums all year round. Whether spread on warm toast, spooned over desserts, or gifted in a jar, it captures the essence of ripe fruit with just a few ingredients. I love how approachable it is—and once I try it, I always find myself making another batch before plum season ends.

Easy Plum Jam

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Simple homemade plum jam with just four ingredients—no pectin needed. Perfect for toast, scones, tarts, or drizzling over ice cream.

Author: Sarah
Prep Time: 15 minutes
Cook Time: ~30 minutes
Total Time: ~45 minutes plus cooling
Yield: About 6 half‑pint jars (≈3 cups per jar)
Category: Condiment • Canning • Spread
Method: Stovetop simmer and boil; followed by water-bath canning (optional).
Cuisine: American / Traditional
Diet: Vegetarian

Ingredients

4 pounds (≈1.8 kg) ripe plums, halved, pitted, quartered

3 cups (600 g) granulated sugar

2 Tbsp freshly squeezed lemon juice

1/4 cup (60 ml) water

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Instructions

Sterilize jars in the oven (per canning directions). Chill two small saucers in the freezer for setting tests.

In a heavy saucepan, combine plums and water. Simmer (with lid) until fruit softens.

Add sugar and lemon juice; stir to dissolve.

Increase heat to a rolling boil, stirring often. Skim foam.

Cook until jam thickens and passes the cold-plate gelatin test (takes about 10–15 min).

Remove from heat, skim any remaining scum.

Carefully ladle jam into hot, sterilized jars; seal and cool.

Notes

Skimming foam and adding a small pat of butter at the end helps produce a clean, glossy jam.

Test for set with the cold saucer method: chilled plate, a spoonful of jam—if it wrinkles when nudged, it’s done.

Store in the refrigerator for up to 6 months after opening; for shelf-stable storage, use a water bath canning process.