Plum Jam (Without Pectin)

As a summer girl at heart, I'm in heaven during stone fruit season. We're always stocking up on plums, peaches, and nectarines.

I have to admit...sometimes my eyes are bigger than my stomach at the grocery store and I grab a few too many plums that we can't eat before they go bad.

Whenever this happens, I always love having a recipe in my back pocket that allows me to use up the fruit in a creative and fun way.

I learned this method for cooking jam without pectin in culinary school, and it's the perfect way to use up plums that are a little past their prime. Since the fruit is cooked down, you won't even be able to tell it was once a little mushy.

Make sure to join my 10 secrets to becoming a better baker guide, if you want to keep learning and growing your confidence in the kitchen.

Ingredients You Need

• Plums: Ripe, juicy plums are going to give you the best jam. You can also freeze plums and make this jam in the winter. Any variety or color of plum will work. I used red plums for this batch.
• Granulated sugar: The sugar adds the perfect touch of sweetness, and helps to achieve the correct jam texture.
• Water: The water prevents the jam from burning as it cooks.
• Lemon juice: The citrus juice adds a nice pop of acidity. You can substitute for lime or orange juice, as well.

Take a peek at the recipe card below for the exact measurements.

How To Make Plum Jam (Without Pectin)

Step 1: Before we can make the jam, we'll need to remove the skin on the plums. To do this, start by cutting an "X" in the bottom of each plum with a sharp knife.

Step 2: Bring a pot of water to a boil, then blanche the plums by cooking them for about 90 seconds.

Step 3: Immediately transfer them to an ice bath and allow them to cool until you can touch them. From here, the skin should easily peel off.

Step 4: Dice the peaches (about ½ inch or 1 cm), then add them to a saucepan along with granulated sugar, water, and lemon juice. Bring the mixture to a boil over medium high heat.

Step 5: Once boiling, reduce the heat to medium and allow the jam to cook, stirring often, until it has thickened.

Step 6: You can test that the jam is ready by using a cold plate. Place a small dollop of jam on the plate. If it stiffens, like this, the jam is ready. If you notice liquid running through the jam, it needs to cook longer.

Jessica's Expert Tips

• Storage: You can keep the jam in an airtight container in the fridge for up to 1 - 2 weeks, or freeze for 2 months.
• If you like a chunkier jam, cut the plums into larger pieces. For a smoother jam, cut the plums smaller.
• If you notice foam on top of the jam, you can skim it off with a spoon. It doesn't affect the taste, so it's up to you if this matters for presentation.

FAQs for Plum Jam

More Jam Recipes

Love this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐ rating in the recipe card below. Have questions as you're cooking? Leave a comment below, and I'll help!