Hi there. I am on my 4th boil and decided to taste. The plums are small, only slightly bigger than a cherry, but most are flavorful and sweet. End result plum harvest. Tomorrow morning is my last boiling, then canning. Hi JJ, It was the other way around previously – right side up in the oven and then turn upside down. Simmer for 10 minutes then turn off the heat. Keep cooking for another 15 minutes or so or until the jam reaches your desired consistency (still stirring frequently). There’s no “set” waiting time between boilings. Whether you make it in your Instant Pot or stove, fresh plums and sugar is all you need to make this pot of deliciousness. Also, it thickens more as it cools. Discard and do not eat or taste any canned food if you notice any of the following: FREE BONUS: 5 Secrets to Be a Better Cook! All of the jam we made was pectin-free. Do you have a freezer version of this jam? How much sugar do you think I should use? I have a kitchen scale. 750g sugar per 1000g of fruit & juice combined. If you test it out, let me know how you like it as a freezer jam. The little plums from your over-producing tree are called quetsch! 1 Ingredients to Make a Simple Plum Jam; 2 Added Ingredients if you want to add a bit of Pizzaz to your Plum Jam; 3 Jam Making Equipment Needed: Cool to room temperature. They are my favorite variety! I have more than my immediate needs require. It’s really easy though and so worthwhile! 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. Refer to the chart below for processing times. I accidentally scorched the plums while cooking them. Came out fantastic. It’s not set like store-bought jams are where you could cut through it with a spoon. I left my batch super-tart. Also in English the plum name is Damson I believe and we used to have them also! I have frozen berries and would rather go pectin free if possible. I love that it has no added pectin, and it makes the most gorgeous color. Plum Jam Recipe without added pectin. Place the bowl in the fridge for … Hi Nicole, The method is slightly different with various fruits. What you need to make tart plum jam without pectin: makes ~50 ounces and will fill 14 – 4 ounce jam … Should I just add water, or would it be better to add water and heat the jam again to get the desired result? Leave them for another hour. The plums are small, only slightly bigger than a cherry, but most are flavorful and sweet. I love the hint of tang, vibrant color, and that I only need 2 ingredients to make it! Does your plum tree have sharp spikes or spines on it? I have another question: The first batch I made was very dry (I didn’t realize how much it would thicken after it cooled). Hi Dennis, I didn’t measure the plums that way, but just to give you a rough idea: 1 lb for me was about 6-8, two-inch-wide plums. Typically, fruit jam recipes involve pectin—a type of fiber that occurs naturally in fruits. The current guidelines recommend processing in the water bath and then keeping them right side up until they form the seal and reach room temperature. I have a question though. Hi Valerie, we have a handy tool to help you scale the recipes up or down. After macerating, turn on heat and bring pot to a boil. Homemade Jam, Plums, Peaches, Stone-Fruits, Jam with no Pectin, Jam without Pectin, Low-Sugar Jam. What about apples? Now I get it, I don’t have to peel them. Am I missing something? *If you decide to make this jam with berries, a member of this community has recommended using more sugar than listed in this recipe. Initially the recipe says 5-6 pints, and then later it says 8 jars. Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos. Wild Plum Jam. Hi Natasha have you ever made plum & apple jam using the same method of no pectin or gelantin? I want to say it was about 30 cups… maybe? It is a simple recipe that lets the flavor of the plums shine through. Thank you for sharing that with us! The skins slip right off and the fruit nearly falls off the pits making it super easy to cook down for jam. These little jam jars make for great Christmas presents! You may hear a pop when the jars fully seal. I made this using a slow cooker! I made blackberry jam with the same method and also came out great. So the solution here is to add some lemon juice (about 2 tbsp) + a grated green apple (lemon juice and green apple have natural pectin). 40 years later Mama’s gone but I do cook like her so why not try to replicate her magic. Place the plum and add sugar until well-coated. Hi Yvonne, this is a no peel recipe and no need to remove the skins. Most of the time, I am writing posts that involve assignments or targeted keywords. Hi Kristie, I’ve never measured the temperature while making this plum jam. Yes, agreed – I don’t want to “re-can” them all. That’s a great idea! Natasha ~ my pits are impossible to remove. I was able to make something more versatile. At which stage can you add spices? I don’t think I even liked plums before I ate these! Our best selling ebook turned into a course – Meal prep ignite! We’re on a canning spree this week. 8 pint-sized jars with lids. Thank you so much for sharing that with us, LaDonna!! Hi Julie, you can leave it at room temperature. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. 2 lbs plums (~12 medium-sized, or ~6 cups pitted & sliced) 1 cup sugar or sweetener of choice. Easy Plum Jam Recipe ~ No Pectin Needed. Hu Jakub, our plums were ripe but not overly soft. I was expecting them to break down (similar to cranberries when you cook them). I am so glad to hear that you loved the taste of this jam. I was going to try a half recipe doing 1/2 real and half alternative sweetener. Thanks for your great review! 3. Be sure to leave 1/2″ space at the top for expansion in the freezer. Didn’t your oven canning method (previously described here) call for starting the jars in the oven upside down, then turning them right side up after removing from the oven? Universal Jam Making Chart. Hi. This is the most amazing recipe! But only because other recipes seem to have so much more. In Russia and Ukraine it was called венгерка. Hi Adrienne, without testing that is hard to say. The processing times are based on sea level. I never seem to get recipes right, though I keep on trying. It’s not set yet so I think I need a fourth boil/simmer but the flavor has changed from that bright, sweet, fresh plum taste to stewed prunes. I was going to say if you haven’t stirred it already, you can salvage it (do not stir), but just pour it into a second pot. Wild Plum Jam. I wish I could name this variety; anyone recognize these little beauties? I did the boiling since that seemed to be recommended, but I also flipped the jars upside down since the description of the boiling method didn’t indicate whether or not to flip the jars. Highly toxic to dogs!! Hi Natasha, i remember plum jam that my Hungarian mom used to make for kiflis. You might have to google if that is a safe substitution to preserve jam. No pectin required! Hi Natasha~ I made my plum jam and it turned out DELICIOUS! Just wondering- I was able to get 2 boils in today. Seriously, this sugar plum jam recipe became my new favorite the moment I tasted it. Hi Chris, no worries – you won’t harm anything by doing that. If you’re watching your sugar intake, you can adapt this plum jam recipe to suit your needs. I like this recipe for a few reasons: 1) You can take your time; 2) it works; 3) it tastes good; 4) I’m in control of the Preserve’s consistency; 4) did I mention I’m not rushed? I let the mixture sit more like 2-3 hours, until the sugar was dissolved in the plum juices, just because I had things going on, and it turned out perfect. Is that still ok to use? Make sure if you see a light boil to stir because the whole pot may not be boiling, just the center. Thank you for sharing that with us Jean-Louis! Bada-bing, bada-boom—plum jam, no pectin, so much deliciousness. Just bought 30 lbs and will make Powidlo/Jam. Never done this before, and will be using plums from our own tree, I noticed that there is no water or liquid added Homemade Jam, Plums, Peaches, Stone-Fruits, Jam with no Pectin, Jam without Pectin, Low-Sugar Jam. Best Jam ever:) 5 from 1 vote. 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. I wondered whether you can use a slow cooker? Thank you so much for sharing that with me Darlene! If so it is a type of heirloom plum – most likely either a cherry plum or a blackthorn. Which is a bummer because it’s just as delicious (if not MORE delicious) than any grape or strawberry jam! Also the plum skins feel waxy, should I use some sort of fruit wash on them? This is not a NO sugar recipe… but it is lower sugar. Hi Linda, if it is heated for too long, it can scorch on the bottom and can turn a very dark color. Do I have to keep it in the refrigerator and how long will it last? Without Adding Pectin. Thanks! I find most are like jelly with no real plum. She had brought us a nice bucket of plums from her plum … It still has some of it’s preserve-like plum chunks, but it’s nice and thick and spreads beautifully. It’s sweet, tangy, and totally smooth—and I even left the skins on my plums! about 4.4 lbs. Hi, since we boil down the mixture several times, the flavors will be concentrated, and there is no need to add that much sugar. Hi Stephanie, I think it could work as a freezer jam. Prep the plums. Hi Natasha- you don’t need to add lemon juice? We’re surrounded by a fiery array of leaves that rustle in the warm afternoon breeze. Keep in mind there is no pectin because the jam becomes concentrated and has enough natural pectin to thicken so it is a more concentrated jam than the jam recipes that have added pectin. Just pop each pint size freezer container right into the freezer? It is now my go-to for preserves. 4. Next, place the plums, sugar and lemon in a bowl. Do I have to use the water bath method? Made without pectin, this no-sugar jam relies on ripe plums and apples for that glossy look. I tried this plum recipe and it was delicious. If you stir, the whole batch will have a burnt taste. You can definitely add more sugar, just be sure to bring it to a uniform simmer after adding sugar. Awesome, thanks for your great review! If 2 days doesn’t work for you, by all means, take 3 days. When you make this jam you will have your produce to enjoy all year long. I don’t make jam often enough to buy pectin, so I almost always make jam without it. Hi Natasha I bought a big box of holiday variety plums and I want to try your recipe, I have a couple of questions. Ok. I’m a guy. Last time bringing it to a boil at the lower temperature, stirring … I am going to make it again today and plan on canning. Don’t have a scale, picked from my tree. I am so glad you enjoyed and loved the jam! I probably had only 3 lbs, so cut the sugar to around 1 cup. So this morning my friend called and offered me some damson plums which I jumped at on the condition she took some of my pears. Hi Natasha, I’m just about to make it and I saw where you wanted to know the name of your plum tree – I think it is the Mount Royal Plum – they look exactly like mine do. If you plan to make jam with them later, then cook without sugar and add the sugar at the jam-making stage. I wasn’t able to find a recommendation for this – if you have come across something specifically for plums in the official canning guidelines, can you link it here? Thank you so much for sharing that with us! Thanks. My question is, the title says If the seal does not form, refrigerate jam and enjoy within 3 months. We have a plum tree full to brimming right now and we’re going to make some jam! Having never put up preserves before, and since i love plum jam, I decided to give this recipe a try. And there you have it…it’s easy to make an intensely fruity artisanal jam without pectin! Hi Anna, was anything altered in the recipe? Did the seeds dissolve or did you strain them out? This is an easy french recipe to make your own fruit preserve at home. Hello! Sorry about that. Most of the time, I am writing posts that involve assignments or targeted keywords. About how long do you cool between boiling? 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. Remove leaves, stem, and pit the fruit by getting a wooden spoon with a round end and shoving it into the fruit’s center to let the seed out. I let plums and sugar stand at room temperature overnight, great results! Some slow cookers can have hot spots. Also, make sure it’s not getting to a rapid boil which can burn the bottom and alter the flavor. A bit of the meat sometimes clung to the pit. If you wanted to do the boiling for 20 minutes and then canning, you would need to add pectin and more sugar. Not only is it super easy but it’s awesome! Thrilled with this recipe. How to make Plum Jam without Pectin Plums are an ideal fruit for making jams because the skin is left on the fruit. Place it on the stove uncovered and bring to a boil, stirring occasionally. I cooked mine 4 times over two days….. didn’t jam up. I’m going to try this recipe. Mix the ingredients. Usually, I am at my computer working all day, and it’s not as often that I get to create freely! We didn’t have enough plums, so I added seedless red grapes, cut in half. Oh yes, speaking from years of experience (it took me a few years to figure out that trick) you definitely saved time. We updated the recipe to match current guidelines. I hope you love the jam! Hi Jeff, if properly canned, jam can last at least a year on the shelf. This is not a NO sugar recipe… but it is lower sugar. I’d be happy to troubleshoot, was anything altered in the recipe? I plan to make a plum, rhubarb and vanilla jam later in the week (note: I made this, it was absolutely delicious! Did I definitely scorch it? Spread it on toast, or pair with my pumpkin spice peanut butter for a festive PB & plum jam sandwich! Hi Susie, I haven’t tested that but I think it could work. Worked pretty good! my dad says I have ice cream toppings not jam. Thank you! Is that normal? I’m glad that helped. Made the jelly and it turned out perfect! I’m ready for boil #4 but the plums are still large pieces. Hi Mary, this is a no peel recipe. Hello, thanks for the personal response. Thank you so much for sharing that with me! I’m ready to run with a second batch but want to add spices: cinnamon, nutmeg, and clove. What you need to make tart plum jam without pectin: makes ~50 ounces and will fill 14 – 4 ounce jam jars Since all plums are a little different in sweetness and ripeness at the time they are canned, I highly recommend tasting the jam before canning so you can add more sugar at that point. Place the pot over medium heat and cook. I want the banana bread video so I can bake. Hi Laura, yes that is the usual culprit is having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. However… Thanks for confirming. I found several recipes for plum jam without using a commercial pectin. Natasha’s favorite tips to unleash your inner chef! Hi Sarah, I haven’t had that experience – I wonder if it’s maybe due to the type of plums used? Also, could i use this recipe, but not do the three cooks/? Thanks for sharing your results and great review! It’s a lot of fun watching your videos. It's Plum season in Kenya and I couldn't wait to get my hands on them so that I make this yummy jam. 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. You’re so welcome! The air is crisp and the mornings are cool. How to make jam for the freezer without a recipe, without pectin, and with lower sugar! Preserves have plenty of sugar so they won’t spoil at room temp if you leave it on the counter overnight. Our neighbors have about 50 Italian trees. More Jam Recipes to Try: Raspberry Freezer Jam | Strawberry Jam | Pear Jam | Blueberry No Pectin Jam. Repeat step 2 a total of FOUR times. Boil the ingredients. Thank you for sharing those tips with us, Patti! I am definitely a fan of this site and have subscribed! That’s just awesome!! Thank you for sharing that great review! Is it OK to add sugar right up to the final boil if required? Making Jams and Jellies Plum Jam without added pectin. Place pitted and halved plums into the mixing bowl & drizzle with 4 1/2 cups of sugar. Hi Nidia, our family canned that way for years but the standard and recommended way now is to use the canning method. What you need/ Ratio I used: 12 pounds of wild plums. The grapes and plums all boiled down smoothly, with a great jam texture. You may hear a pop when the jars fully seal. Hi Barb, that is correct, add water and bring back to a light boil. Hi Jacqueline, this is a no peel recipe and no need to remove the skins. Hi Nadia – is it possible to freeze the jam? Thank you Natasha. First, if you only need to store the excess jam for a month, you can store this jam in airtight containers (like mason jars) in the fridge for up to 4 weeks. The first time is was very dry, the second time I only did two boils but the second was much longer – that one was good, and the third I just finished (four boils) finished so we’ll see. For a totally sugar free jam, you can substitute the sugar for stevia instead! My only concern was that my jam was quite thick with a completely reduced pulp by the third round of simmering. Your email address will not be published. Thanks much! I get it! I don’t like finding pieces of peel in my jam. It should be thick but not runny. I personally don’t like my jam to be super firmly set — it veers too close into jello land for me. I am worried that this is not enough sugar to can safely. The fiber from the peel also helps thicken the jam. Can I simmer the plums whole for (5) min and then remove pits or not. I read the whole recipe and notes and I’m not sure about the peels. Hi Liz, you can go straight to the water bath and skip the oven step. Is the heating/cooling process a way of thickening? The last time you bring it to a boil you will want to transfer it to sterilized jars while it’s boiling hot. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. I recommend taking a look at the images on the recipe blog post for a guide as to what our plums looked like. I love jam recipes that don’t require pectin, as I find it hard to work with without it getting lumpy. How many cups of plums cut up equals 12lb? Today, I tossed some toasted oats in brown sugar in butter, cooked for a few minutes in the oven, put some of the plum jam in the bottom of a small ramekin, added a dab of butter, microwaved for few seconds on top added the toasted instant quick dessert fix in a small tasty portion-controlled way. Thanks! I want to can but would like it to last longer than 3 months. They ate less meaty and have more juice than those you used. I used a package of Sure Jell less sugar pectin. Squeeze the juice of one lemon right into the pot and add 3-4 lemon seeds to the jam (the seeds are full of natural pectin and will help the jam thicken). Pour the soft jam or jelly into a medium-sized pot and add 2 tablespoons of lemon juice for each quart of jelly you measured. Turn heat down and allow to simmer for 45 … If you do an experiment, please share with us how it goes. Hi, what a beautiful recipe! For example, 3-4 cups sugar for 2 lbs berries versus 4 cups for 8 lbs of plums”, Your email address will not be published. Seriously that’s what the old recipes say. Just curious…Is there a reason why this can’t be done in just one afternoon? I love the results I got with 4-stage boiling/cooling. Another question! I'm Natasha Kravchuk. Just from a quick google search, I found this article on temperatures for jam that may be helpful to you. Homemade Cherry Jam Recipe without Pectin, Cherry Jam, Cherry Jam Recipe, Cherry jam without pectin Ingredients and substitutes. So question is, should I use my hand blender to smash them up a bit. It’s a great way to preserve plums and apples, it’s an easy jam to … My plums are rather small and NOT freestone. Hi Suzanna, since there is no pectin, it needs time to thicken. (See Testing Jelly Without Added Pectin.) Luckily, plums are one of those high-pectin fruits! Hi Sandra, it depends on the type of plums used but also, the longer fruit is boiled, the more it darkens in color which is why we bring it to a boil several times rather than just one very long boiling time. Thank you, Hi Christina, we used “12 lbs sweet ripe plums rinsed” They are fresh plums, Hi Natasha. U-pick, Dundee Oregon. This is my first time attempting canning/making any jam/jellies! Drained most of the water and used a hand mixer on the lowest speed which loosened the meat from the pit and I then used my fingers to remove the pit. I’m so glad that was helpful! We have a few notes throughout the recipe and in the title for you. SUBSCRIBE for new videos every Thursday! We have this recipe for Peach Preserves you may like. It does thicken when it cools so it’s a good idea to chill a small amount to see how thick it will be and add some water if necessary before canning it. I thought I followed instructions to a T. Where did I go wrong? Hi Margaret, I haven’t tried that but it should work just fine with frozen plums. I used a cherry pitter to remove the pits. Hi Laura, yes that is the usual culprit is having the pot over too high of heat and a thinner bottom pot is most susceptible to scorching. Are my concerns unfounded? Trust me, giving your plums time to macerate is worth it for the increased sweetness and flavor! We always used it for preserves, jams and pies. Other jams we have made years ago had water added. Hi Cheryl, There’s a lot of sugar to keep it preserved even after its opened. I just realized my blunder. I would add that much and then add more to taste. While rhubarb is a low pectin fruit (technically a vegetable really…) it’s possible to make a simple rhubarb jam without any added pectin. Cut 12 lbs of plums in half, pit them and place in a large mixing bowl. That error higher up in the warm afternoon breeze delicious condiment, bursting with flavour and extremely versatile sharp... 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