Plum Jam Recipe (No Peel, No Pectin!)
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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!)
Ingredients
- 12 lbs sweet ripe plums, rinsed
- 4 1/2 cups white sugar
- 8 pint-sized jars with lids.
Instructions
- 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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
You did not state if the plum jelly/jam can be shelf life, just refrigerate for 3 months if not sealed but what if they do seal are they shelf life and if so how long ?
It will keep at least a year and usually longer, just like any jam if it is processed in a water bath correctly.
My family does not like chunks, when would be the best time to use an immersion blender?
Hi Heidi, I would blend towards the end.
They are Damson Plums and they are delicious. My Mom use to make Damspn plum jam and I loved it.
Nice to know that, thanks for sharing!
Love this recipe. so simple. I added 1 diced up orange and 1 tsp of cinnamon, after the third boil (now cooled but still warm ) I put the mixture in a strainer and stirred until all the pulp was through(about 20 mins). then finished following the directions. Super delic. thank you , thank you
You’re welcome, Sam. So glad that you loved it!
First time ever making jam, and it turned out amazing! Can I follow the same recipe using peaches?
Hi Stacey! I’m glad you loved it. I recommend following our Country Peach Preserves recipe.
Can this be frozen in small in quart size freezer bags and if so for how long?
Hi Dp! 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 using a jar, I ahven’t tried this in freezer bags. If you test it out, let me know how you like it as a freezer jam.
I love this recipe! 😋. Do you think if I use the same method for grapes that they will cook down the same way?
Hi Louise, I have not tested this exact recipe with grapes to be sure of the outcome. If you experiment, let me know how you liked the recipe.
If I double this recipe, is there anything that I should change?
Hi Kim! Yes, you can double this recipe.
What is after five rounds of simmering, my jam is still not very thick? Is pectin my only option?
Hi Jenn! The type of plums can make a difference as some are juicier than others so if you used another type, you may need to adjust and boil down longer if still too watery.
Hello,
Can add something to the jam to keep it for more then 3 monts please
Hi Monika, it will keep at least a year and usually longer, just like any jam if it is processed in a water bath correctly.
Hi Natasha,
First let me say I love your recipes as well as your humor, both keep me entertained and well fed!
I’m hoping you can advise me, I didn’t realize that this plum jam recipe initially called for 12 pounds of un-pitted plums (I should have paid closer attention!😏) , so I pitted my plums and then I weighed them. So now I have 12 pounds of pitted plums and am not sure how much sugar to add. Please help!! Thank you,
Chriss
Hi Chriss, I would start with the same amount of sugar and just add more to taste as you go. Some plums are sweeter and some are more tart so it really depends on the plums.
Thank you, Natasha, and keep up the good work, it is much appreciated!
Thank you so much!
Hi
Can I add choped jalepenos to this recipe? If so, when should I add them?
Hi Shirley! I have not tested that to advise but I think it could work. Let us know how it is if you experiment.
has anyone done this with a crockpot or instant pot? Just curious. Also can you do smaller batches?
Hi SLS, here’s what one of my readers wrote about using a crock pot: “I used a crockpot and it worked wonderfully. I coated it with a light coat of cooking spray then added plums and sugar. I turned it on high and let it go for about 4 hours, stirring occasionally, let cool and repeated 3x then used an immersion blender to make a smooth consistency before last heating. I love that I didn’t have to worry about it scorching. It came out fabulous!” I hope this helps!
Is it alright to leave jam overnight between step 2 and step 3. Mine is taking such a long time to cool down and I don’t want to be up all night. Thank you
HI Kathy, here is my note from the post above: “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.”
This is the ONLY way I do plum jam now. It’s a great recipe. I have successfully condensed it into 2 days by starting at the crack of dawn, reboiling in the evening, then repeating the next day. It does sound labor intensive, but it really isn’t, so don’t be afraid to try this recipe!
Nice, the effort is definitely worth it! Thank you for sharing your experience trying out this recipe.
Hi Natasha,
I found this recipe after I had already begun the task using the recipe in my 66 year old cookbook. (wedding present)
Wish I had found yours first.
I am using black plums from the supermarket and maybe that’s the problem.
It is really bland. Probably too sweet. Cut sugar but still not as good as I remember plum jam to be.
So disappointed.
I usually make apricot with dried apricots that we get at Trader Joe’s here in Tucson.
No apricots this year so thought I’d try something else.
Trying to figure out is there’s some way to salvage this.
Hi Marilyn, I’m sorry to hear that. I hope you’re able to salvage your recipe. I hope you get to try this recipe in the future.
Add some lemon juice and zest and a little cardamom or star anise.
Hi Natasha ,I think you are using Dansom plums ,I’ve used them before but use blue plums that are a little bigger and not round
Thank you so much for sharing that with me.
Gosh, ran out of time at the start… can the fruit sit in the sugar bath longer before the 1st. cook…?
Hi Debbie, I think that would be fine but it would depend on the length of time.
It’s a great recipe. I’ve used it 3 years in a row. I use Damson, Red, and Black plums, cut the sugar in half, and add anise, allspice, cinnamon, and ginger to half the recipe to make spiced plum jam for the holidays.
That’s great, Jim! Thanks for sharing. I’m happy you’ve been enjoying it.
I made this recipe last year with excellent results. Short on plumbs this year so I used pears. Worked just at good w a pinch of cinnamon a splash of vanilla
That sounds wonderful! Thank you for sharing.
This looks very interesting. We have a Pembina plum tree that produce an abundance of fruit.
They are a small plum and very tasty.
Could I use this recipe to make
the jam. Eagerly awaiting
a reply
Hi Erica! I think it could work. The type of plums can make a difference as some are juicier than others so you may need to adjust and boil down longer if still too watery.
I have a laundry basket full of pembina plums. Did this recipe work for you?
Sherry
This is the most amazing recipe!!!
I am making another batch now.
It is so easy and sooo tasty!
Thanks for this recipe!
You’re welcome! Thank you for your good comments and feedback.
I have a quation can I make the same size of jam with yellow plums. Sorry for my spelling .
Hi Joyce, 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.
How long in water bath if I use half pint jars? I am planning on making gift baskets of assorted jams.
Could I use Splenda instead of sugar? I am Diabetic so I can’t have sugar.
Hi Pam, I haven’t tried a Splenda substitution with this recipe, so I can’t speak to that. Substitutions may hinder the recipe outcome. I always suggest making a recipe as written the first time around.
I made this over the weekend after harvesting plums from a friends yard… WOW!! This is so good and with only two ingredients and patience, I am proud to give as gifts to family! Literally the fruit of my labor! Thank you for such an easy, delicious recipe!
That’s nice of you to share! Thanks for your good comments and feedback, we appreciate it.
I made this and it is so flavorful and simple. Question, I ended up not putting in jars, it’s in my refrigerator. How long will it last?
Hi Shannon, I would say within 3 months in an airtight container. If the seal does not form after boiling these, that is usually how I store them.
Hi Natasha,
Do you add water when boiling? Does not mention in the post, just to boil the plums.
Thank you
Hi Amy. No water is necessary. The plums will leave their juice and sugar dissolves.
Hi Natasha,
Could you let us know at which point in the process the waste foam is skimmed off? The photo you posted above step “3.” shows a pot of perfectly clear jam, but you do not mention when you skimmed the foam off. ~thanks.
Kim
Santa Cruz, CA
Hi Kim, I don’t usually skim it off but if it bothers you, you can skim it off when you see it. It usually just blends back into the jam without issues.
Hi Natasha
This recipe looks awesome. Can you please make a video of this recipe 🙂
Hi Rose, thanks for your suggestion. We’ll try to do that in the future.
I’ve got three bags of frozen plums. Would this method work for them?
Kim
Hi Kim, I haven’t tried that, but it should work just fine with frozen plums.
Prune plums!!! The best. My mom had a tree and made the best jam… no sugar or pectin for me! I’m Serbian and we make plum dumplings using these plums! Yummy!!!
That’s just awesome! Thank you for sharing your wonderful feedback, Mary!
Italian plums
Italian plums are a sweet, oblong fruit that steal the show in German baked goods during fall and winter. This tree is perfect for home-growers in the United States because Italian plums are rare finds in supermarkets, so a tree of your own will give you a steady source of these seasonal fruit.
Italian plums are the best. You can’t find them in store, because they don’t ripen off the tree. You cannot pick them green. They must be ripe when you get them I was lucky to find a huge orchard in Oregon city, because I crave these every year! The best ones are the ones on the ground! If you can shake the tree gently and get some to fall, those will be perfect!
Thank you so much for sharing that with us!
Nice, good to know that you love it!
My Mom is from Austria and we make plum dumplings too! Also we serve this plum compote with Kaiserschmarrn-a type or shredded pancakes….yummy!
I must know what plum dumplings are and how to make them. They sound divine!
I think your plums are Black Friars. These black plums are round in shape whereas Damsons are oval. I’m trying your recipe with Santa Rosa (a red plum a bit mor juicy when super ripe than the Black Friars.
Hi Laura, I’m not so sure about that as well but thanks for the info. That sounds like a plan, please share with us how it goes if you give this a try!
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!
Apples have pectin. The first time I made them with pectin it was harder than Ju-Ju- Bees to get out of the jar.
My mom got a good laugh but made the biscuits anyway.
Hi,
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.
Thank you
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! 🙂
thank you
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.
Hello.
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!
Hi Natasha,
Can I add lemon juice to this?
Thank you,
Li
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.
Hi, can less sugar be used? Or better yet an alternative sweetener?
Hi Aimee, I have not tested this. One of my other readers said this, “I added a bit less sugar, and it’s very bright/tangy with a natural sweetness.” I hope that helps. If you experiment, please let us know how it turns out.
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
The pits contain arsenic. I learned that when I was checking on if it was safe for my dog to eat the plums off the ground.
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!
THIS IS EXACTLY WHAT I THOUGHT, DID, AND PLAN TO DO! But, it took getting deep into the comments to know for sure. So, there are bound to be other reader, confused by the title as well, and thinking this required one to remove the peels, likely skipped it altogether. Enough so, that the article would benefit from a title with a bit more clarity, yes?
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
Hi Natasha,
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.