Easy DIY Plum Jam Recipe

Easy Plum Jam Recipe: The Sweet Taste of Childhood Memories and Simple Preserving

The Easiest Plum Jam Recipe: No Added Pectin, Just Pure Fruit Flavour

    Ah, plums! Such a deceptively simple fruit, but one that carries a whole suitcase full of memories, especially for those of us who grew up near the hills. This year, my jam pot was brimming with plums and peaches, thanks to a serendipitous delivery, leading to my first-ever plum jam—and let me tell you, it was a surprisingly glorious success! If I, the perpetual lover of simple preserves, can make a jam that sets beautifully, you certainly can.

The History and Origin of a Simple Pleasure

    Jam, in its simplest form, is an ancient art of preservation, born out of the necessity to stretch the fleeting sweetness of summer into the barren months. While the English have practically perfected the art of the plum preserve (think traditional plum pudding!), the idea of cooking fruit with sugar to keep it from spoiling dates back to the Roman Empire. It's a culinary tradition that connects us to the past, valuing the harvest and wasting nothing—a beautiful, traditional outlook, if you ask me.

My Plum & Peach Paradise: Memories From Ooty's Coolness to home

Small Batch Homemade Plum Jam

    My love affair with stone fruits started small and sweet in my hometown. Ooty, that cool, misty queen of the hills, was just a stone’s throw away, and during the season, those small, sweet plums were a common sight—and quickly gobbled up! No one worried about whether they were organic or imported; they were just simple, sweet joy.

    Fast-forward to Malaysia, and the plum situation is... well, a bit pricey and often disappointing! You see those big, luscious imported plums, but they lack the genuine sweetness of our Ooty beauties. Yet, my lovely husband, knowing my penchant for these little purple treasures, always asks, “Aren’t you buying plums?” or points them out when we’re shopping. A true enabler of my fruit obsession!

    And then there’s the mighty peach—a fruit I only tasted once as a kid when my Dad brought some back from Kotagiri. He called it Pichees, and even though my impatient child-self squandered the raw fruit into a sour mess, that heady, sweet fragrance is still locked in my memory vault. Peaches here are often prohibitively expensive, so imagine my delight when my daughter arrived from Georgia with a huge batch of various peaches and plums! Talk about life giving you stone fruits instead of lemons.

    Before we travelled for the holidays, I had to save this precious cargo. I gobbled up my fill (a massive fill, mind you!), and the rest went into the freezer. Upon our return, the peaches turned into a magnificent peach crumble, and the plums? They became my first-ever plum jam. Despite the plums being a touch sour, they set beautifully—thanks, natural pectin! The result was a surprisingly flavourful jam with a wonderful texture, proving that sometimes, the simplest methods yield the best results.

If this simple recipe has given you the preserving bug, why stop at plums? Dive into another gorgeous preserve that's perfect for gifting! For a timeless classic that screams winter breakfast, try this bright and tangy Homemade Orange Marmalade. Find the full recipe on Essence of Life - Food and keep that jam pot bubbling!

 Why You Will Love This Plum Jam Recipe

• Natural Setting Power: Plums are naturally high in pectin, meaning you don't need any packets, confusing measurements, or extra fuss to get that perfect jam consistency. It’s the easiest way to make a no-pectin jam!
• Simple, Budget-Friendly Ingredients: Only three main ingredients stand between you and a gorgeous jar of this flavourful fruit preserve.
• Perfect for Gifting: It’s a thoughtful, handmade treat that makes for a beautiful festive preserve during the holidays, proving that simple gifts are often the most cherished.
• Boost Your Baking: This jam is not just for toast; it’s the ideal filling for tarts, cakes, and thumbprint cookies.

Plum Jam Recipe Overview 

Time Estimate 

Loved this recipe, then head to Essence of Life - Food for more Christmas Recipes - from Cakes to Cookies & Stews to Feasts...

How to make Plum Jam - No Pectin & no Preservatives

Simple Plum Jam Recipe - No-Pectin & Preservatives

Ready to bottle up some sunshine? Here's all you need:

Ingredients

For Plum Jam 

* Important Preservation Note: Do not be tempted to reduce the sugar in this recipe! The sugar not only sweetens the fruit but is essential for achieving the set and, most importantly, acts as the necessary preservative. If you reduce the sugar, your jam may not be shelf stable.

Equipments Needed

When making your own preserves, the right gear makes all the difference!

• Large, Wide Saucepan: A wide surface area allows for faster water evaporation, giving the jam a more concentrated flavour and preventing boil-overs. Avoid aluminium, copper or iron pans; the acid in the fruit may react with the pan, giving your jam a metallic taste.
• Long-handled wooden spoon (to keep your hand safe from bubbling jam).
• Glass jars with airtight metal lids (no rubber inserts that might melt!).
• Two small saucers or plates placed in the freezer. 

Method - Step-by-step Cooking Instructions

Step 1: The Initial Cook and Fruit Softening

1. Prep and Check: Choose good quality, freshly picked fruit. Ripe plums with firm skins will contain more pectin and give the best result. Do not use plums that are over-ripe, soft or bruised. Wash the plums, remove the stone, and cut the pieces in half again.

   Washed, stoned, and quartered. Remember the golden rule: Do not peel! The skins are your secret weapon for a high-pectin, natural set.

2. Softening: Add the quartered plums, along with the water, to your large, wide saucepan. Bring the fruit to a gentle simmer, stirring occasionally. Cook with the lid on until the fruit is soft—this takes about 15 minutes.

   Add just enough water to get the fruit softening at the beginning and prevent any sticky situations.

Step 2: Sugar, Acid, and Setting

1. Dissolving Sugar: Then, add the sugar and lemon juice and stir constantly until the sugar completely dissolves.

   A little dash of acid (lemon juice) is crucial to properly activate that beautiful natural pectin.

2. The Rolling Boil: Increase the heat and bring the fruit to a rapid, rolling boil, stirring frequently.

   The large surface area of the wide saucepan is your friend! It encourages faster evaporation, meaning less boiling time and a more vibrant, concentrated plum flavour.

3. Checking the Set: After about 5 minutes of rapid boiling, start to check for the setting point. You will not have any trouble getting this jam to set as plums are naturally high in pectin.

   Pro Tip: To test, take one of the small, cold saucers from the freezer and spoon a small amount of jam onto it. Return it to the freezer for 30 seconds. Remove the plate and push the jam with your finger. If it wrinkles, it has reached the setting point (around $105$°C or $221$°F).

Classic Plum Jam Recipe - The Perfect Preserve Texture

Step 3: Bottling and Preserving

1. Skimming: If your jam has any scum (foam) on top, you can remove it with a spoon. Alternatively, add a small knob of butter and stir to remove the scum for a clearer finish.
2. Settling: Allow the jam to sit off the heat for 5 minutes to allow the fruit pieces to settle evenly throughout the jar.
3. Sterilisation: While the jam is cooling slightly, finish sterilising your jars. Preheat the oven to $130$°C ($270$°F) and leave the clean, dry jars for $15–20$ minutes. The jars must be hot when filling.
4. Fill and Seal: When ready, ladle the hot Easy Plum Jam into the hot, sterilised jars and seal immediately with the lids. After cooling, wipe the jars to remove any spills, label with the date and jam variety and store in a cool, dark place.
5. Cool: Let the jars cool completely on a wire rack. As they cool, you should hear the 'pop' of the lids sealing, assuring you of a good vacuum seal.

Jams aren't the only wonderful treats to bottle up for Christmas! For more unique, homemade edible gifts, why not try crafting luxurious Homemade Syrups for festive punches and cocktails, or perhaps a batch of aromatic Homemade Vanilla Essence? These simple gifts always feel deeply thoughtful and personal.

Pro Tips and Notes

• Pectin: Under-ripe plums have more pectin, so if you use very ripe fruit, consider adding the peel and core of one apple, tied in muslin, to the pan while boiling for an extra pectin boost (remove before bottling!).
• The Sugar Ratio: The standard ratio is 3/4 part sugar to 1 part fruit, but as your plums were a bit tart, the full ratio worked well. Always taste your fruit first and adjust.
• Storage Tip: When storing, always use a clean, dry spoon when serving the jam to prevent contamination and mould growth.

Easy and Simple Plum Jam with No Added Pectin

Serving Suggestions

• Spread generously on breads, buns, scones, toasted brioche, croissants or homemade Pancakes.
• Serve alongside a sharp cheese platter for an elegant appetiser.
• Use as a filling for tarts, thumbprint cookies, or even in the layers of Black Forest Cake.

Now that you have your gorgeous Plum Jam, what's next? Use it as a filling! For beautiful, festive bakes, recipe for Classic Butter Cookies or Suji Cookies makes the perfect, buttery thumbprint biscuits. Use your new jam to fill them for the ultimate Christmas treat! Find the recipes on the blog!

Storage Suggestions

• Sealed Jars: Store in a cool, dark place (like a pantry) for up to 1 year. Once opened, store in the refrigerator.
• Unsealed Jars: Must be stored in the refrigerator and consumed within 3-4 weeks.

❓ FAQs

Q: Why is my jam not setting? 

• This usually means the jam didn't reach the $105^{\circ }\text{C}$ setting temperature. Return it to the heat and boil rapidly, testing every five minutes. Ensure to use lemon juice to activate the pectin!

Q: Can I use frozen plums? 

• Absolutely! My anecdote proves it. Just ensure they are thawed slightly before cooking and stir more frequently initially as they release a lot of liquid(there you can avaoid adding water or reduce the amount).

Q: Is it necessary to peel the plums? 

Q: What is pectin and why is it important? 

• Pectin is a naturally occurring fibre found in fruits (especially in the skin and cores). When heated with sugar and acid (like lemon juice), it forms a lattice-like structure that makes the jam solidify or "set." Plums are one of the fruits naturally highest in pectin!

Q: Can I use less sugar? 

• Conventional jam requires a high amount of sugar. While seeing it weighed out can be slightly alarming, please do not reduce the amount of sugar. The sugar not only sweetens the fruit but also helps the jam to set and, most importantly, acts as a preservative. If you reduce the sugar, your jam may not be shelf stable.

Q: Can I leave out the lemon? 

Q: How long will the Easy Plum Jam last? 

• If you follow the recipe instructions precisely and your jars are thoroughly sterilised, the Plum Jam should be shelf-stable for a year, possibly longer. No pressure canning is required. When you open a jar, store it in the fridge. Always use a clean spoon while using the jam.

Recipes You Might Like

Orange Marmalade

Apple Jam

Lychee Syrup

Homemade Coffee Syrup

    Loved how simple and rewarding it was to make this Plum Jam? The joy of preserving summer's bounty or crafting a simple syrup for festive drinks is wonderfully satisfying. Why not try your hand at another jar of homemade goodness?

• The Classic Citrus Companion: Bright and tangy Homemade Orange Marmalade is the perfect winter preserve—a true classic for your morning toast!
• Another Simple Fruit Preserve: If you enjoy the ease of this stone fruit jam, give a try on this comforting and simple Apple Jam —ideal for layering into pies and crumbles.
• For Festive Cocktails: Skip the shop-bought mixers and learn how to make luxurious Lychee Syrup. It's brilliant for festive punches and unique mocktails.
• The Gift of Flavour: Aromatic, customisable Coffee Syrup is not only a fantastic addition to your homemade coffee station but also makes for an incredibly thoughtful, personalized edible gift.

Homemade Plum Jam Made From Fresh Fruits

Jarring Up Happiness

    There is nothing quite like the pride you feel when you hear that satisfying 'pop' as a hot jar of jam seals itself. From the simple, sweet plums of Ooty to the slightly sour Malaysian ones, to the flavourful gems from Georgia, this Plum Jam has been a beautiful journey of preserving not just fruit, but a memory. It’s a testament to the simple fact that a little patience and a lot of love can turn any fruit into a jar of love.

    If this simple recipe has given you the preserving bug, why stop at plums? Dive into another gorgeous preserve that's perfect for gifting! For a timeless classic that screams winter breakfast, try my bright and tangy Homemade Orange Marmalade. Find the full recipe on Essence of Life - Food and keep that jam pot bubbling!

    Don’t just buy a jam this Christmas—make a memory! Grab your plums, turn up the heat, and create a preserve that speaks to your own beautiful food story.