Homemade Plum Jam
Capture the taste of summer with this easy homemade plum jam recipe—no pectin required! Made with just fresh plums, sugar, and lemon juice, this small-batch jam is perfect for spreading on toast, swirling into yogurt, or gifting to friends.
Servings 48
Calories 49kcal
Ingredients
- 2 lbs fresh plums
- 2 ½ cups granulated sugar
- 1 lemon juice and grated zest
Instructions
- Pit and chop the plums. You do NOT have to peel the plums.
- In a large 4-quart pot combine chopped plums, sugar and lemon juice and zest.
- Over medium heat, bring plum mixture to boil slowly, stirring often to prevent sticking. Reduce temperature to medium-low if peach mixture is about to boil out of your pot.
- Cook until thickened, approximately 1 hour.
- Use a potato masher to break down the bigger chunks of plums. If you want a smoother jam, use a hand blender and blend everything in the pot.
- Store in an airtight container in the refrigerator.
Notes
If you are making a lot of peach jam, pour hot jam into hot sterilized jars. Seal the jars and continue sealing them by using my hot water canning method.
CANNED: Jams that have been canned using hot water canning, can last in a cool dark pantry for up to a year. As long as the seal is intact and mold is not present, the jam is safe to eat past a year.
REFRIGERATE: You can also store jam in the refrigerator. The USDA says that it will last for 10 days, but I have found that it lasts longer than that. Use your best judgement.
FREEZE: There are freezer safe jam containers that can be used to store your jam in the freezer. Again, the USDA says it will keep in the freezer for up to 3 months but I have found that it does last longer. Again, use your best judgement.
Nutrition
Serving: 1tablespoon | Calories: 49kcal | Carbohydrates: 13g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.03g | Sodium: 0.1mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 0.1mg
