Plum Jam Recipe Without Pectin

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5 from 50 votes

Plum Jam Recipe Without Pectin

A super simple recipe to absolutely delicious jam. It tastes sweet and refreshing.

Course Breakfast

Cuisine World

Keyword low-sugar, Plum jam recipe without pectin

Prep Time 10

Cook Time 50

Total Time 1 40

Servings servings (Approx 900 ml)

Calories 63kcal

Author Mariam Sodawater

Ingredients

1 kg (2.2 lbs) plum pitted, fully ripened, firm and sweet variety
2 cups sugar or more for sweeter jam, see notes
1 tablespoon lemon juice

Instructions

Sterilize two 500 ml jars and their lids in boiling water for 8 minutes. Remove jars and transfer on a clean towel and let it dry naturally.
Protip: This steps is optional if consuming jam within 6-8 weeks. Use clean spoon to serve.
Keep 2 plates for cold plate test in freezer.
Meanwhile, in a thick bottomed and wide-based pot, take sugar, lemon and plum. Cook for 15 minutes on medium flame until soft.
Protip: Cooking time will vary upon the ripeness of fruit. Look for visual signs.
Then mash plum with a potato masher for chunky jam or blend with immersion blender for smooth consistency. Cook further on slow heat for about half an hour until jam starts to thicken.
Protip: Be vigilant around the jam setting point and stir frequently. Do not over-cook or caramelize sugar at the bottom.
To test consistency put a large drop of jam on cold plate. Wait for 30 secs to cool then make a line between the jam drop with your finger. If the line meets, continue to cook for 5 more minutes. And if it sets then stop cooking. Jam is ready.
Then ladle hot jam to sterilized jars leaving only ½ inch space empty from the lid. Also, wipe off the rim with a clean and damp towel. Place the lids and turn the jars upside down. Or follow the canning procedure and immerse the jars in the hot water bath for 5 minutes.
Protip: Turning jars upside down creates a vaccuum and helps avoid condensation.
Store jam in fridge and consume within a 1-2 months. Or freeze the jars for upto six months. You may follow canning steps if storing jam at room tempertaure for a year or more.

Video

Notes

Sugar: Using 2.5 of sugar with 1 kg plums will make a sweet jam just like the store-bought. You can always start with less sugar and add more as needed.

Storage: This recipe will make two regular jam jars (500 ml each). I recommend freezing one and storing another in the fridge. Follow the sterilization process if storing in pantry and always use a clean spoon to serve the jam and do not linger your finger inside or around the rim of the jar. A little care and your jam will be good for months.

Nutrition