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Plum jam recipe with fresh plums
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5 from 4 votes

Plum jam recipe without pectin

A super simple recipe to absolutely delicious jam. It tastes sweet and refreshing.
Course Breakfast
Cuisine World
Keyword Plum jam recipe without pectin
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 500 ml (32 servings)
Calories 48kcal


  • 1 kg plum pitted (2.2 lbs)
  • 2 cups sugar


  • Sterilize two 300 ml jars and their lids in boiling water for 8 minutes. Remove jars and transfer on a clean towel and let it dry naturally.
  • Keep few plates for cold plate test in freezer.
  • Meanwhile, in a thick bottomed and wide based pot, take sugar and plum. Cook for 20 minutes on medium flame until soft.
  • Then mash plum with a potato masher. Cook further on slow heat for about an hour.
  • To test consistency put a large drop of jam on cold plate. Wait for 30 secs to cool then hold plate horizontally. If jam is flow through the plate immediately continue cooking for 10 more minutes. And if it sets then stop cooking. Jam is ready.
  • Then transfer hot jam to sterilized jars. Let the jam cool completely to room temperature then place the lids.
  • Store jam in fridge and consume within 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.


Storage: This recipe will make two regular jam jars (250 ml each). I recommend freezing one and storing another in fridge. Follow sterilisation process and always use clean spoon to serve the jam and do not linger your finger inside or around rim of jar. A little care and your jam will be good for many months.


Serving: 1makes approx 500 ml | Calories: 48kcal | Fiber: 1g | Sugar: 20g