Description
A traditional homemade plum jam without pectin that celebrates the natural sweetness of fresh plums. Made with just three simple ingredients, this recipe delivers authentic flavor, wholesome nutrition, and a more natural texture compared to store-bought jams.
Ingredients
Scale
- 1 kg (2.2 lbs) plums – firm and ripe, preferably European plums
- 2 cups granulated sugar (adjust to taste)
- 1 tablespoon fresh lemon juice
- Optional substitutions: honey or maple syrup instead of sugar, apple cider vinegar instead of lemon juice
Instructions
- Sterilize jars and lids in boiling water for 8 minutes, then air dry.
- Chill 2 small plates in the freezer for consistency testing.
- In a wide pot, combine plums, sugar, and lemon juice. Cook over medium heat for 15 minutes until softened.
- Mash plums for a chunky texture or blend for smooth jam.
- Reduce heat to low and cook for 30 minutes, stirring often until thickened.
- Test consistency by placing jam on a frozen plate. If it holds shape, it’s ready; otherwise, cook 5 more minutes and retest.
- Ladle hot jam into sterilized jars, leaving ½ inch headspace. Wipe rims, seal, and turn jars upside down to vacuum seal.
Notes
Use slightly underripe plums for higher natural pectin content. Always test consistency with the cold plate method for best results.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Preserves
- Method: Stovetop
- Cuisine: Traditional
Nutrition
- Serving Size: 2 tablespoons
- Calories: 63
- Sugar: 16g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg