Easy Plum Jam
Simple homemade plum jam with just four ingredients—no pectin needed. Perfect for toast, scones, tarts, or drizzling over ice cream.
- 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
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.
Find it online: https://allrecipesmade.com/easy-plum-jam/
